Here’s one way to make pancakes—from Finland—that you may not have been aware of.
Pannukakku (Finnish oven pancakes) are reminiscent of a combination of custard, crepes, and pancakes.
They can be served as breakfast or dessert, and with any number of toppings. This version is from B.C. Egg.
Time to cook: 20 minutes
Time to prepare: 10 minutes
1 tbsp (15 ml) melted butter, cooled
3 tbsp (45 ml) granulated sugar
1/4 tsp (1.25 ml) salt
2 cups (500 ml) milk (1 percent)
1 cup (250 ml) all-purpose flour
toppings or fillings (see below)
Preheat oven to 400 F (200 C).
Line bottoms and sides of two 15 by 10-inch (38 by 25 cm) rimmed baking sheets or jelly roll pans with aluminum foil.
Brush foil well with oil using about 1 1/2 tsp (7 ml) per baking sheet.
Place baking sheets in oven for 3 to 4 minutes just before adding pancake batter.
Beat eggs with electric mixer in large bowl until blended.
Beat in butter, then sugar, salt, and milk.
Add flour, beating well until blended.
Remove hot baking sheets from oven.
Pour 1 1/2 cups (375 ml) egg mixture into each.
Place baking sheets in oven.
Bake until bubbles form and surface browns, about 20 minutes, switching position of pans in oven after 10 minutes.
Remove from oven.
Bubbles will deflate.
Starting at short end, roll up pancakes.
Cut pancakes in half or slices to serve.
Top as desired.
If you only have one baking sheet, the recipe can be divided in half to serve two, or bake the second pancake immediately after the first.
Top or fill pancakes with any of the following options:
- slightly sweetened fresh or frozen (thawed) berries and vanilla yogurt;
- chocolate hazelnut spread, sliced bananas, and chocolate syrup;
- sautéed sliced apples, ground cinnamon, sugar, and maple syrup.