If you’re cooking you for more than two, you can double the recipe and use a larger frying pan or use the baking dish from the oven and increase the time in the oven and reduce the heat to 200 C / 390 F the last 10 minutes.
4 dl [0,8 pt] milk
4 tablespoons flour
3 pinches salt
1 pinch freshly ground white pepper
serve the egg cake with:
200 g [7 oz] of salted bacon, 3-5 slices for each
 Set the oven at 225 C / 435 F.
 Fry the bacon crispy in a cast iron pan or ovenproof non-stick pan.
 Beat together eggs, milk, flour, salt and pepper in a bowl.
 Remove the pork an put it on a platter. Leave the grease from the frying in the pan.
 Pour the egg batter into the hot pan and place it in the oven and bake it for about 15 minutes.
 Shaking the pan to check that the egg cake has set properly. If not bake it for a few more minutes
 Heat the pork by the end of baking.
 Cut the egg cake in two and serve it with the fried pork and lingonberry jam.