Pannukaku

Pannukaku Recipe from Finland with Butter, Eggs, Milk, Sugar, Salt, and Flour

Region / culture: Finland | Preparation time: 10 minutes | Cooking time: 35 minutes | Servings: 4

Introduction

Pannukaku, also known as Finnish oven pancake, is a traditional Finnish dish that is easy to make and delicious to eat. This dish is a cross between a pancake and a custard, with a slightly crispy exterior and a soft, custard-like interior.

History

Pannukaku has been a staple in Finnish cuisine for centuries. It is a simple and versatile dish that can be enjoyed for breakfast, brunch, or dessert. The dish is often served with a variety of toppings, such as jam, sour cream, syrup, honey, or powdered sugar.

Ingredients

0.25 cup of butter
2 eggs
2 cups of milk
2 tbsp of sugar
1 tsp of salt
1 cup of flour

How to prepare

Preheat the oven to 375°F (191°C).
In a bowl, beat the eggs and then stir in the milk, sugar, salt, and flour. Continuously beat the mixture with a wire whisk.
Pour the batter into sizzling hot pans on top of melted butter and bake for 35 minutes.
Remove the pans from the oven.
Serve the dish warm with jelly, sour cream, syrup, honey, or powdered sugar.

Variations

Add berries or sliced fruit to the batter before baking.
Sprinkle cinnamon or nutmeg on top before serving.
Use different types of milk (such as almond or coconut) for a dairy-free version.

Cooking Tips & Tricks

Make sure to preheat the oven and the pans before pouring in the batter to ensure a crispy exterior.

- Be sure to continuously beat the batter to prevent lumps from forming.

- Experiment with different toppings to find your favorite combination.

Serving Suggestions

Pannukaku can be served with a variety of toppings, such as jam, sour cream, syrup, honey, or powdered sugar.

Cooking Techniques

Baking

Ingredient Substitutions

Use plant-based milk for a dairy-free version.

- Use gluten-free flour for a gluten-free version.

Make Ahead Tips

Pannukaku can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat in the oven before serving.

Presentation Ideas

Serve Pannukaku in individual ramekins for a more elegant presentation.

Pairing Recommendations

Pannukaku pairs well with fresh fruit, bacon, or sausage.

Storage and Reheating Instructions

Store leftover Pannukaku in an airtight container in the refrigerator for up to 3 days. Reheat in the oven before serving.

Nutrition Information

Calories per serving

Each serving of Pannukaku contains approximately 250 calories.

Carbohydrates

Each serving of Pannukaku contains approximately 30 grams of carbohydrates.

Fats

Each serving of Pannukaku contains approximately 10 grams of fat.

Proteins

Each serving of Pannukaku contains approximately 8 grams of protein.

Vitamins and minerals

Pannukaku is a good source of calcium, vitamin D, and iron.

Alergens

Pannukaku contains dairy (milk, butter, eggs) and gluten (flour).

Summary

Pannukaku is a delicious and satisfying dish that is relatively high in carbohydrates and fats, but also provides a good amount of protein and essential vitamins and minerals.

Summary

Pannukaku is a delicious and versatile dish that is easy to make and perfect for any meal of the day. Experiment with different toppings and variations to make it your own!

How did I get this recipe?

The first time I saw this recipe, I was immediately intrigued. It was a hot summer day and I was visiting my friend Maria's house. Maria's grandmother was in the kitchen, whipping up a batch of pannukaku, a Finnish pancake-like dish that I had never heard of before.

As I watched her work, I could tell that this was no ordinary pancake. The pannukaku was cooked in a cast iron skillet, giving it a crispy exterior and a soft, custard-like interior. Maria's grandmother generously topped it with fresh berries and a dollop of whipped cream, making it a perfect summer treat.

I couldn't resist asking Maria's grandmother for the recipe. She smiled and said that it was a family secret, passed down through the generations. But she could tell that I was eager to learn, so she agreed to teach me how to make it.

We spent the afternoon in her kitchen, measuring out flour, sugar, eggs, and milk. Maria's grandmother explained that the key to a good pannukaku was to let the batter rest for at least 30 minutes before pouring it into the hot skillet. This allowed the gluten to relax and the flavors to meld together.

As the pannukaku cooked, the sweet aroma filled the kitchen. Maria's grandmother showed me how to carefully flip it over, using a combination of skill and intuition. When it was ready, we slid it onto a platter and topped it with a mountain of fresh berries and a generous dollop of whipped cream.

We sat down at the table and dug in, savoring each bite of the delicious pannukaku. Maria's grandmother told me stories of her childhood in Finland, where pannukaku was a staple dish at family gatherings and celebrations. She explained how the recipe had been passed down through the generations, with each cook adding their own twist to make it their own.

After that day, I was hooked. I made pannukaku for my family and friends, experimenting with different toppings and variations. I even entered a baking competition at the local fair and won first prize for my pannukaku.

Over the years, I continued to make pannukaku, sharing the recipe with anyone who was interested. I added my own touches, like a sprinkle of cinnamon or a drizzle of maple syrup. Each time I made it, I felt a connection to Maria's grandmother and the generations of women who had come before her, keeping this delicious tradition alive.

Now, as I sit in my own kitchen, mixing together the ingredients for pannukaku, I think back to that summer day at Maria's house. I am grateful for the chance to learn this recipe and carry on the tradition. And as I take the first bite of the warm, custardy pancake, topped with fresh berries and a dollop of whipped cream, I am reminded of the power of food to bring people together and create lasting memories.