Finnish Oven Pancake (Pannukakku)

Serve this with jam for breakfast, or with blueberry soup for dessert. Pannukakku also makes an excellent base for fresh berries in season; use it as you would a shortcake.

Serves 4

3 eggs
1 cup milk
¼ cup flour
2 tablespoons sugar
¼ teaspoon salt

Beat the eggs in the bowl of you electric mixer into fluffy. Add the milk, flour, sugar, and salt, beating continuously. The mixture should have the consistency of thick cream. Pour into 2 buttered 8-inch round cake pans lined with waxed paper. (The batter should be only ⅓-inch deep.) Bake in a very hot oven (425°) for 15 to 20 minutes. Turn out onto a serving dish and peel off the waxed paper. Serve hot. You can make this ahead of time and reheat it before serving, but it is best served immediately after baking.

Source: The Finnish Cookbook by Beatrice A. Ojakangas

Tags: finnish pancake

Submitted by samuel on 24th Sep 2009 06:00