Finnish Oven Pancakes Pannukakku Recipes
FINNISH PANNU KAKKU
A family favorite, this recipe is handed down to each generation. This rich, airy treat is best when served hot with jam or jelly.
Provided by jocko_7
Categories World Cuisine Recipes European Scandinavian
Time 30m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Melt the butter in a 9x13 inch pan.
- In a medium bowl, stir together the sugar, flour, baking powder and salt. Add the beaten eggs and milk; mix well. Tilt the baking pan to coat all of the sides with butter, then pour the excess butter into the batter, and mix until combined. Pour the batter into the prepared pan.
- Bake for 15 to 20 minutes in the preheated oven. Serve hot.
Nutrition Facts : Calories 437.3 calories, Carbohydrate 53.4 g, Cholesterol 172.8 mg, Fat 21.5 g, Fiber 0.6 g, Protein 9.1 g, SaturatedFat 12.3 g, Sodium 657.4 mg, Sugar 37.3 g
PANNU KAKKU (FINNISH OVEN PANCAKE)
An eggy, buttery, oven pancake. This looks so good, I can't wait to try it. Putting the recipe hear for safe keeping. I got it off Erin's kitchen blog. Hope she doesn't mind. Update: Finally got to make this deliciously ooey, gooey pancake. I also added a dash of vanilla and would also recomend decreasing the butter to about 6 tbs from 8. I also preheated the oven to 400 degrees to melt the butter and then decreased the temp to 350 when I put the batter in. Oh so yummy! I will update the ingredients below so that the nutritional information is correct.
Provided by C. Taylor
Categories Breakfast
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees.
- Melt butter in oven in a 9x13 pan; should be sizzling when you take it out.
- Meanwhile, mix other ingredients like hell - till very frothy. Pour batter into pan with melted butter.
- Bake 40 minutes. Eat immediately.
Nutrition Facts : Calories 413.9, Fat 18, SaturatedFat 10.2, Cholesterol 182.9, Sodium 168.9, Carbohydrate 53.5, Fiber 0.6, Sugar 33.9, Protein 9.1
FINNISH OVEN PANCAKE (PANNUKAKKU)
Steps:
- Gather the ingredients.
- In a bowl, whisk together the eggs, milk, sugar, and vanilla sugar until creamy. Stir in the grated lemon zest.
- In a separate bowl, sift together flour, salt, and baking powder. Stir into the egg mixture. Allow the batter to rest for 30 minutes.
- Preheat oven to 450 F.
- When pancake batter has rested, place butter in an oven-proof frying pan or pie plate. Place the pan in the oven and allow the butter to melt without browning (watch carefully).
- Once your butter has melted, remove the pan from the oven. Use a pastry brush to coat the surface and side of the pan evenly with the melted butter.
- Pour pancake batter into the hot, buttered pan and return to the oven.
- Bake for 15 minutes, or until puffed and golden.
Nutrition Facts : Calories 309 kcal, Carbohydrate 30 g, Cholesterol 216 mg, Fiber 1 g, Protein 12 g, SaturatedFat 8 g, Sodium 534 mg, Sugar 6 g, Fat 16 g, ServingSize 5 to 6 servings, UnsaturatedFat 0 g
FINNISH OVEN PANCAKE (PANNUKAKKU)
Posted for ZWT6 Scandinavian Region - Finland. I posted a similar recipe to this but it called for making your own "cream of wheat" first and then the pancake. This is similar in that it bakes in the oven but seems a bit simpler. I want to try both methods and thought it worth posting this one too. There are 3 other recipes for this recipe but they do not include all the ingredients I found on scandinavianfoods.com recipe site. Prepare to let the batter rest 30 minutes prior to baking (I included it in the prep time). Use any seasonal fresh fruit to top this warm pancake for a lovely dessert.
Provided by HokiesMom
Categories Dessert
Time 50m
Yield 1 pancake, 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Whisk together the eggs, milk, sugar, and vanilla until creamy. Stir in grated lemon zest.
- Sift together flour, salt, and baking powder and stir into egg mixture. Allow batter to rest for 30 minutes.
- Preheat oven to 450º. When pancake batter has rested, place butter in a 12" (or close to) oven-proof frying pan. Place pan in oven and allow butter to melt without browning. Once your butter has melted, remove pan from oven and use pastry brush to coat surface and side of pan evenly with the melted butter.
- Pour pancake batter into the hot, buttered pan and return to oven. Bake for 15 minutes, or until puffed and golden.
- Serve with whipped cream and fresh fruit, fruit compote, or lightly sautéed apples.
Nutrition Facts : Calories 698.5, Fat 44.7, SaturatedFat 25.8, Cholesterol 398.8, Sodium 979.9, Carbohydrate 55.3, Fiber 1.3, Sugar 13.1, Protein 18.7
PANNUKAKKU
Unlike most pancakes, this cardamom-scented version hailing from Finland is baked rather than fried or grilled, giving it a soft, puffed-up interior and a delicately crisp crust.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Pancake Recipes
Yield Makes 8 wedges
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees. Whisk together flour, salt, cardamom seeds, sugar, milk, 1/4 cup water, and the eggs in a large bowl. Let stand, covered, 20 minutes.
- Heat a 12-inch cast-iron skillet in oven 10 minutes. Melt butter in skillet. Pour in batter; bake until puffed, about 25 minutes. Cut into wedges; serve with jam.
FLUFFY PANNU KAKKU
My Mom used to make this as a special breakfast treat when we had company or for holidays. It is a baked pancake/custard. I like it with syrup and sausages served on the side. The Finns would often serve with jam or fruit preserves and of course coffee.
Provided by LiisaN
Categories Breakfast
Time 50m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Beat eggs.
- Add milk, sugar, salt, vanilla and flour.
- Mix well.
- Add melted butter and mix until blended.
- This will be a thin batter.
- Pour into a greased 9x13 pan.
- Bake at 400 degrees for approx.
- 40 minutes- until custard is set and top is nicely browned.
- Sprinkle with powdered sugar before serving.
- Serve with warmed syrup or jam.
FINNISH OVEN PANCAKES
This Finnish oven pancake is a delicious pancake that is light and fluffy like a soufflé.
Provided by John Wironen
Time 30m
Yield 8
Number Of Ingredients 9
Steps:
- Place an 11x13-inch baking pan into the oven. Preheat the oven to 425 degrees F (220 degrees C) with the pan in place.
- Beat eggs in a large bowl with a wire whisk; add milk, lemon zest, white sugar, and salt and beat together. Add flour and beat until mixture is very smooth. Mix in lemon juice until incorporated.
- Place the butter into the preheated pan and allow it to melt until it is bubbling. Spread the butter over the entire bottom of the pan by rocking it back and fourth. Pour the batter in the buttered pan.
- Bake in the preheated oven until top of the pancake is lightly browned and puffed, 20 to 30 minutes. Mix coarse sugar and cardamom together and sprinkle over the top. Cut and serve.
Nutrition Facts : Calories 180.9 calories, Carbohydrate 21.3 g, Cholesterol 66.6 mg, Fat 8.4 g, Fiber 0.5 g, Protein 5.3 g, SaturatedFat 4.8 g, Sodium 374.4 mg, Sugar 9.3 g
TRADITIONAL PANNU KAKKU
This is from Beatrice A. Ojakangas' book, The Finnish Cookbook. My dad is from Houghton-Hancock in the UP, and when visiting my cousins there, I ate the Soumi Cafe's version with my sister Gail. Beatrice says, "Serve this with jam for breakfast, or with Blueberry Soup for dessert. Pannukakku also makes an excellent base for fresh berries in season; use it as you would a shortcake."
Provided by mersaydees
Categories Breakfast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Using an electric mixer, beat the eggs until fluffy. Add the milk, flour, sugar, and salt, beating continuously, until the mixture has the consistency of thick cream.
- Pour into 2 buttered 8-inch round cake pans lined with waxed paper. (The batter should be only 1/3-inch deep.).
- Bake in a very hot oven (425 degrees F) for 15 to 20 minutes.
- Turn out onto a serving dish and peel off the waxed paper.
- Serve hot.
- You can make this ahead of time and reheat it before serving, although it's best served immediately after baking.
Nutrition Facts : Calories 145.5, Fat 5.9, SaturatedFat 2.6, Cholesterol 148, Sodium 228.7, Carbohydrate 15.4, Fiber 0.2, Sugar 6.5, Protein 7.5
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PANNUKAKKU FINNISH PANCAKE WITH WILD BLUEBERRIES
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5/5 (8)Total Time 25 minsCategory Breakfast, BrunchCalories 326 per serving
- Take 1/2 cup of the frozen wild blueberries and place in a small bowl with the 1/4 cup of maple syrup. Stir to combine, then set aside. Measure out 1/4 more of wild blueberries and set aside to sprinkle on the batter before baking.
- Place your oven-safe baking dish onto the middle rack of your oven and preheat the oven to 425° F.
- While oven is preheating, mix your batter in a medium bowl by combining the milk, eggs, vanilla, lemon zest, flour, salt and sugar. Whisk very well until no lumps remain. Set aside. Melt the butter and have ready.
- When the oven is preheated, remove the pan from the oven and immediately pour in the melted butter. Quickly brush up the sides of the pans, then pour in the prepared batter. Top with reserved 1/4 of blueberries.
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