Finnish Oven Pancake (Pannukakku)
A thick, custardy baked pancake baked in a buttered pan, a staple of Michigan's Finnish American communities.
- Prep
- 10 min
- Cook
- 30 min
- Total
- 40 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 310 kcal
Equipment
- •Cast iron skillet or 9x13 pan
Nutrition
Per serving, approximate
- Calories
- 310 kcal
- fat
- 16
- carbs
- 30
- protein
- 10
- calories
- 310
Instructions
- 1
Preheat your oven to 425°F. Put the skillet inside with the butter to melt.
- 2
Whisk the eggs, milk, flour, sugar, and salt together until smooth.
- 3
Carefully take out the hot skillet. Swirl the melted butter to coat the sides.
- 4
Pour the batter into the hot, buttered skillet.
- 5
Bake for 20-25 minutes. It should be puffed and golden brown at the edges.
- 6
Dust with powdered sugar. Serve right away while it is still puffed.
Chef's tips
The pancake will sink quickly after leaving the oven, so serve it right away. A very hot pan is key to a great rise.
Storage
Leftovers keep refrigerated 2 days, though the pancake will not puff again on reheating.
Reheating
Warm in a 350°F oven for 8-10 minutes.
Common mistakes to avoid
- •Opening the oven door too early, which makes the pancake collapse.
- •Using a cold skillet, which stops the pancake from rising.
Serving suggestions
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