Traditional Pannu Kakku

"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.""
photo by katew photo by katew
photo by katew
photo by Baby Kato photo by Baby Kato
photo by Baby Kato photo by Baby Kato
photo by HouseChef photo by HouseChef
photo by Lalaloula photo by Lalaloula
Ready In:




  • 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.

Questions & Replies

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  1. annlouise
    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.
  2. katew
    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.
  3. Cleoppa
    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.<br/><br/>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.<br/><br/>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!
  4. Baby Kato
    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. :)
  5. Lalaloula
    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.



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