Pannukakku (Finnish Oven Pancake)
“A simple baked pancake poured into a buttered pan and cooked in the oven until the edges puff and brown while the center stays custardy. Cut into squares and dusted with sugar, it is a homely Finnish treat and the classic partner to Thursday pea soup.”
Where it comes from
Pannukakku is the Finnish oven pancake — batter poured into a hot tray and baked thick and custardy rather than flipped in a pan. A homely dessert or sweet supper, it is the classic finish to a bowl of pea soup.
On the plate
Crisp, golden edges give way to a soft, eggy, custard-like middle that tastes of butter and vanilla-sweet milk. A dusting of sugar and a spoon of berry jam make it feel like dessert. Simple, soft, and faintly caramelized at the rim.
How it works
A high oven heat sets the egg-rich batter quickly so the edges rise and brown while the interior stays moist and custardy. Plenty of butter in the hot pan crisps the bottom and prevents sticking.
Variations
Topped with whipped cream and jam, baked with apple slices, made thicker as a Norwegian-style bake, served plain with sugar
On the Palate
Ingredients
Serves 6How it's made
7 steps · Show ↓10 min active · 30 min waiting
How it's made
7 steps · Show ↓- 13 min
Whisk eggs with sugar and a pinch of salt until smooth.
- 24 min
Whisk in milk, then sift in flour and beat to a thin, lump-free batter.
- 33 min
Let the batter rest while the oven heats fully.
- 45 min
Put a generous knob of butter in a baking pan and melt it in the hot oven.
- 52 min
Pour the batter into the buttered pan, swirling to coat evenly.
- 625 min
Bake until the edges are puffed and golden and the center is just set.
- 75 min
Cool slightly, cut into squares, dust with sugar, and serve with jam or berries.
