Finnish Pancake Pannukakku
A Finnish oven baked pancake of eggs, milk and flour, baked in a tin for 30 minutes until puffed, golden and custardy.
Photograph credit: Pannukakku-Finnish Oven Pancake by Richie Diesterheft · CC BY 2.0 · Flickr
What to Put on the Table With Finnish Pancake Pannukakku
- Strawberry jam
- Whipped cream
- Fresh berries
How to Make Finnish Pancake Pannukakku
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Whisk the eggs, milk, flour, sugar, salt, vanilla and cardamom until smooth. Stand for 10 minutes.
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Heat the oven to 225°C / 435°F. Put the butter in a 25 x 35 cm tin and warm in the oven for 5 minutes until melted.
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Pour the batter into the hot tin and return it to the oven at once.
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Bake for 30 minutes until puffed and golden. Cut into squares and serve with the jam.
Related guide: Pan and tin size.
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Notes From the Method
Heat the buttered tin first.
Rest the batter for 10 minutes.
Serve while puffed and warm.
Leftovers
Keeps for 2 days in the fridge.
What's in a Serving
Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.
Your notes on this recipe
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Compiled by Turab
Checked by script for timings, diet labels and nutrition arithmetic. How the recipes are checked. Found a mistake? Tell us.
First published ; last changed .
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