Finnish Pancake (Pannukakku)

To prepare Finnish pancake, we need the same ingredients as we usually do for making pancakes, the difference lies only in the process. The batter for pannukakku is quite liquid, and when we pour it into a hot, greased baking dish, it rises during baking and often even rises above the edges of the dish, while the edges become nicely crispy. The baked pancake is served with fruit, whipped cream, jam, syrup, or chocolate spread, and its also excellent when simply sprinkled with powdered sugar.

Details

Preparation Time: 35 minutes
Cooking Time: 30 minutes
Difficulty: 1
Spiciness: 0
Number of Servings: 6

Ingredients

4 pieces Egg, fresh
5 dl Milk, whole milk
50 g Sugar, white
0.5 teaspoons Salt, table
150 g Flour, Whole wheat
1 teaspoon Baking powder
40 g Butter, unsalted

Steps

In a large bowl, whisk the eggs, milk, sugar, and salt until frothy. Add the flour, which has been mixed with baking powder, and mix well to obtain a smooth batter without lumps. The batter will be thinner than usual for pancakes. Cover the bowl and let the batter rest for 30 minutes.
Meanwhile, preheat the oven to 200 degrees Celsius. Along with the oven, preheat the baking dish (size 25 x 35 centimeters) in which we will bake the pancake.
Add butter to the hot baking dish and wait for it to melt and start bubbling. Carefully remove the dish from the oven and use a brush to spread the melted butter over the entire surface and also along the edges. Then pour the prepared batter into the dish and immediately place it in the preheated oven. Bake the pancake for about 30 minutes. During baking, it will rise and may even lift slightly above the edges of the dish, but it will quickly settle after baking.
When the pancake turns golden brown on top, remove it from the oven along with the baking dish. Serve while still warm.

Nutrition Information (Per 100g)

Calories: 264.08 kcal
Fat: 11.37 g
- Saturated Fat: 5.31 g
Carbohydrates: 29.76 g
- Sugars: 9.29 g
Protein: 9.86 g
Fiber: 2.84 g