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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!
This is an awesome pancake. I made it exactly as written. With superb results. A lovely spongy textured treat, crispy on the outside soft and mellow on the inside. It has a lovely egg flavor that was enhanced by the warmed, strawberry freezer jam, that I used. What a treat. Next time, I make these and there will be a next time, I will add a little pure vanilla extract to the batter and serve with icing sugar and lemon juice. Thank you so much for sharing this special treat. It was my first time trying Finnish Oven baked pancakes...but it certainly won't be the last. :)
Wow, my sis and me had this as an after dinner treat and we LOVED it so much! Its unbelievably tasty with a really nice eggy texture. The outside is crisp and the inside nice and soft. Yum! I made this in small shaped muffin tins and thats why my pancakes didnt rise that much, but I liked them a lot this way. Next time I will give it a try baked as stated just to see the difference. I added some ginger, cinnamon and cloves to the batter, which added some spice to the pancake, but Im sure it's super tasty without these additions as well. Thanks for sharing this lovely winner of a recipe with us, Mersaydees! Made and reviewed for one of my teammates in Veg 'n' Swap #10.
This is a very good pancake, much eggier than most pancakes. I agree with crafty lady that it is almost like a thick crepe -- maybe crossing over towards a sweetened yorkshire pudding. If you bake near the top of the oven, this comes out beautifully puffy, if baked near the bottom it is still good, but not nearly as pretty. I made mine with sauteed apples (in honey and cinnamon) since apple season has just begun around here. Delicious breakfast, thanks Mersaydees!
Made for Bev. Tag - January, 2008. I followed the recipe exactly and tried the pancakes with both strawberry and raspberry jam. These pancakes were really good and kind of tastes like a thick crepe. I'm looking forward to trying these again using sliced bananas, strawberries and maybe a vanilla cream sauce topping it all off with some whipped cream. Yum! Thanks for sharing, mersaydees.