Can I make the batter ahead of time?
Yes, you can prepare the batter the night before and store it in the refrigerator. Just give it a good whisk before pouring it into the hot baking dish.
BREAKFAST
Finnish Pannukakku (Oven-Baked Pancake) with Berries and Maple Syrup
This Finnish Pannukakku is a delightful oven-baked pancake, offering a unique texture that's crispy on the edges and custardy in the center. It's a simple yet impressive breakfast or brunch dish, perfect for serving with fresh berries and a drizzle of maple syrup.
HOW TO MAKE IT
Let's cook.
01
In a large bowl, whisk together the whole milk, large eggs, all-purpose flour, granulated sugar, and salt until smooth. Ensure there are no lumps.
02
Melt 2 tablespoons of unsalted butter in a 9x13 inch baking dish in the oven at 400°F (200°C) for 2-3 minutes, or until just melted and slightly browned.
03
Carefully remove the hot baking dish from the oven. Pour the pancake batter directly into the melted butter in the dish.
04
Return the baking dish to the oven and bake at 400°F (200°C) for 25-30 minutes, or until the pannukakku is puffed, golden brown, and set in the center.
05
Remove from the oven, let cool for a few minutes, then cut into squares. Serve immediately with 1 cup of mixed berries and 1/4 cup of maple syrup.
About This Recipe
This Finnish Pannukakku is a delightful oven-baked pancake, offering a unique texture that's crispy on the edges and custardy in the center. It's a simple yet impressive breakfast or brunch dish, perfect for serving with fresh berries and a drizzle of maple syrup.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For an extra rich flavor, use full-fat milk or even a splash of heavy cream in the batter. Ensure your baking dish is hot when you pour in the batter; this helps create the signature crispy edges.
Easy Substitutions
You can substitute the mixed berries with sliced bananas, peaches, or any fruit you prefer. Honey or agave nectar can be used in place of maple syrup. For a dairy-free version, use plant-based milk and vegan butter.
Storage & Reheating
Leftover pannukakku can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven at 300°F (150°C) for 5-10 minutes, or until warmed through.
Serving Suggestions
Serve warm with a dusting of powdered sugar, a dollop of whipped cream, or a side of fruit compote. It also pairs wonderfully with a strong cup of coffee or tea for a complete breakfast experience.
Common Mistakes
1. Not whisking the batter enough, leading to lumps of flour. 2. Not preheating the baking dish with butter, which prevents the edges from crisping properly. 3. Opening the oven door too early, causing the pancake to deflate prematurely. 4. Overcooking, which can make the pannukakku dry instead of custardy. 5. Undercooking, resulting in a soggy center.
Frequently Asked Questions
What kind of berries work best?
Any mixed berries, fresh or frozen, work well. Blueberries, raspberries, and sliced strawberries are particularly delicious.
Can I make this in a cast iron skillet?
Absolutely! A 10-inch cast iron skillet works perfectly. Just ensure it's oven-safe and hot before adding the batter.
MORE TO KNOW
The magic of pannukakku lies in its simplicity and the dramatic puff it achieves in the oven. The high heat causes the edges to climb and crisp while the center remains soft and custardy, similar to a Dutch baby pancake. Don't be alarmed if it deflates slightly after coming out of the oven; this is completely normal. The key to a good pannukakku is a well-whisked, lump-free batter and a hot, buttered baking dish to start.
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