Finnish baked pancake "Pannukakku"

Votes: 2

Time: 1 hour.
Complexity: easily
Servings: 8

Nutritional value per serving:

Calories 239, total fat 12 G., saturated fats 7 G., proteins 6 G., carbohydrates 27 G., fiber 1 G., cholesterol 92 mg, sodium 165 mg, sugar 12 G.

Pannukakku is a Finnish oven-baked pancake similar to the more famous Dutch baby pancake. Pannukakku is characterized by crispy, browned edges and a smooth, custard-like center. This result is achieved by adding an extra egg yolk and a generous amount of butter to the batter. To ensure proper rise, it's important to pour the batter into a well-heated pan. A metal pan works best here, as it will get very hot, allowing the pannukakku to rise better. The hotter the pan, the better. Since pannukakku will begin to shrink after removing from the oven, it's best to serve it immediately. So, make sure the toppings are already on the table. Try a traditional version: pannukakku with lingonberry jam.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

5 tablespoons unsalted butter
2 large eggs + 1 egg yolk at room temperature
2 cups of milk at room temperature
1/4 cup granulated sugar
0.5 tsp coarse salt
1 tsp vanilla extract
1 and 1/4 cups premium flour
Powdered sugar for sprinkling
Jam, fresh fruit and whipped cream, for serving

Ingredient Substitution Suggestions

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Recipes with similar ingredients: premium flour, eggs, milk

Cooking the dish according to the recipe:

Position a rack in the center of the oven and place a 22x32 cm metal baking sheet on it. Preheat the oven to 200°C.
In a small bowl, melt 4 tablespoons butter in the microwave and set aside to cool.

Whisk the eggs and yolk in a large bowl until smooth and foamy, about 1 minute. Add the milk, granulated sugar, salt, vanilla, and cooled butter and beat until smooth and foamy, about 30 more seconds. Stir in the flour until smooth (it's okay if a few small lumps remain). Let the dough rest for 15 minutes.
Add the remaining 1 tablespoon butter to the preheated baking sheet and heat until melted and bubbly (be careful not to let the butter darken). Pour the batter into the pan; it should sizzle. Bake until the pannukakku is puffed around the edges, bubbly in the center, golden brown on the top, bottom, and edges, and a tester inserted into the center comes out clean, 25–40 minutes.
Immediately dust with icing sugar, cut into squares and serve with jam, fresh fruit and whipped cream.

Categories:

recipe / Breakfast / Calorie content of prepared meals / Bakery / Desserts / Soufflé, puddings, meringues, meringues / Pancakes, fritters, waffles, sandwiches / / Food Network - recipes / European cuisine

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