Prep 10 mins
Cook 20 mins
This is from Beatrice A. Ojakangas' book, The Finnish Cookbook. My dad is from Houghton-Hancock in the UP, and when visiting my cousins there, I ate the Soumi Cafe's version with my sister Gail. Beatrice says, "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."
- Using an electric mixer, beat the eggs until fluffy. Add the milk, flour, sugar, and salt, beating continuously, until the mixture has the consistency of thick cream.
- Pour into 2 buttered 8-inch round cake pans lined with waxed paper. (The batter should be only 1/3-inch deep.).
- Bake in a very hot oven (425 degrees F) 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, although it's best served immediately after baking.
Very good, yet different with the higher egg concentration and less sugar. We prefer the carmelly sweetness of sucanat, but this was still a yummy treat, great for using up excess eggs. I doubled the recipe, only had one serving myself, and had 3 kids fighting over the leftovers.
So easy and quick to whip up. I added some almond essence and made it in a square casserole dish. I have had a little taste and it is great and when I serve it properly I will drizzle jam or maple syrup over it and serve with fruit.
I've recently become a little addicted to oven pancakes. They are scrumptious, only a little sugary and super easy. Nearly every time I make it, I use a different recipe. Partly to try different ones, partly because I can't remember which ones I've tried. Honestly, very few would I give less than 5 stars.
This one, however, was very different then most. Much more eggy. Didn't fluff up in the Yorkshire-pudding-like way that a lot of them do. Different enough that it wouldn't even be part of my search for the best oven pancake.
Nonetheless, it was very good. I put some sliced peaches on it when it was about halfway done cooking then put powdered sugar on top. Very good!