Finnish Pannukakku is the other name for this recipe.  I always chuckle when I say that name.  My index card for this recipe is barely readable after so many years.  I do not remember when I first wrote this on the card or where it came from.  Most likely it came from a library cookbook that I checked out way back before having children in Spokane.  It is a very simple and easy recipe but has always been well received whenever I made it.  Everyone is the family loves it, which seems to me a rarity.  A few years ago I started to use the blender to mix the ingredients and let it rest the 30 minutes in there, then give it a quick whirl before pouring in the hot pan.  The pan needs to be HOT first for the pancake to puff up properly.  It starts to cook as soon as it is poured in.  I move my oven rack down a notch since it can rise so high that it may come in contact with the upper elements.  I learned that by almost having it catch on fire!

The kids love lots of powdered sugar for a topping as well as a little maple syrup.  I sift powdered sugar on immediately after removing from the oven and it melts into the butter and forms a wonderful crust on top.  Sauteed apples or peaches or a berry sauce would also be very good with it.

 

PUFFED OVEN PANCAKE

  • 6 eggs
  • 1 1/2 cups milk
  • 1 1/2 cups flour
  • 2 teaspoons sugar
  • 1 teaspoon salt
  • 1/4 – 1/2 cup butter

Whisk together or blend in a blender the eggs, milk, flour, sugar and salt.  Let stand 30 minutes.  Preheat oven to 475° F.  Put butter into large 14- to 15-inch skillet, paella pan or 9×13-inch baking dish (I always use the latter) and place in oven until butter is melted.  Swirl around to spread butter.  Whisk batter and pour into dish.  Bake for 20 to 30 minutes or until edges are puffed up and golden brown and center is set.  Serve immediately, offering powdered sugar, syrup, fruit and whipped cream.

Serves 4 to 6.

Puffed Oven Pancake

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