Pannakku Recipe: The Finnish Oven-Baked Pancake
Pannakku is the traditional pancake of Finland, and it cuts out any nerve-wracking pan flipping or sticky situations where pancakes can end up looking more like scrambled eggs (we’ve all been there) than anything else! This dish is somewhat a combination of French toast, custard, crepe, and pancake, and frankly it tastes delicious. It makes for a scrumptious breakfast, or even as dessert if you’re feeling like you need a hearty one!
On top of all this, it only takes 15 mins to cook in the oven; you can’t go wrong!
See the rest of our Pancakes around the world posts here.
PREP: 35 mins COOK: 15 mins SERVES: 5-6 Servings
- 355ml milk
- Optional: 1/4 cup sugar (white)
- 1 tbsp. vanilla sugar (or 1 teaspoon vanilla extract)
- 1/8 tsp. lemon zest (grated)
- 180g cups flour (all-purpose)
- 1 tsp. salt
- 1 tsp. baking powder
- 75g butter
- In a bowl, or with an Andrew James food Mixer, whisk together the eggs, milk, sugar, and vanilla sugar (or vanilla) until creamy. Stir in the grated lemon zest.
- In a separate bowl, sift together flour, salt, and baking powder. Stir into the egg mixture. Allow the batter to rest for 30 minutes.
- Preheat oven to 230 degrees Celsius.
- When pancake batter has rested, place butter in an oven-proof frying pan or pie plate. Place the pan in the oven and allow the butter to melt without browning (watch carefully).
- Once your butter has melted, remove the pan from the oven. Use a pastry brush to coat the surface and side of the pan evenly with the melted butter.
- Pour pancake batter into the hot, buttered pan and return to the oven.
- Bake for 15 minutes, or until puffed and golden. Top with whatever you wish; from syrup to blueberries! The pancake is usually cut into square slices.