Oven-Baked Swedish Bacon Pancake (Flaskpannkaka)

• 6 ounces salted pork fat or 6 ounces streaky bacon
• 4 large eggs
• 1 cup milk
• 1 cup flour
• 1 lemon, zest of
• 3 tablespoons butter
• powdered sugar
• lingonberry preserves
• sweetened whipped cream

1. Preheat oven to 450u0b0F.
2. To remove saltiness of pork, cover it in water in a small saucepan and boil for 2 minutes. Drain and repeat.
3. Cut pork fat into small cubes. Cook the pork in a large skillet until crisp, then drain on paper towels.
4. In a food processor, combine the eggs, milk, flour and lemon zest. Process until blended (or whisk in a large bowl).
5. Place a 3 quart paella pan (or other low-rimed oven-proof pan) in the oven with the butter until the butter melts. Remove the pan from the oven and tilt until the butter evenly covers the bottom.
6. Pour the batter into the pan and sprinkle the pork pieces evenly over the batter.
7. Return the pan to the oven and bake until golden and fluffy, about 20 minutes.
8. Serve at once. Dust with powdered sugar and serve with berries and whipped cream.

pork, eggs, milk, flour, lemon, butter, powdered sugar, lingonberry preserves, whipped cream

Taken from www.food.com/recipe/oven-baked-swedish-bacon-pancake-flaskpannkaka-504569 (may not work)