Pannukakka(Finnish Pancake)
Pannukakku is a traditional Finnish oven-baked pancake with a fluffy, custard-like texture and a slightly crispy edge. Made with simple ingredients, it's a versatile dish perfect for breakfast, brunch, or dessert. Its mild sweetness and rich flavor appeal to all ages and can be topped with fruits or syrup.
Ingredients
Instructions
- Preheat the oven and melt the oleo in a 9 x 13-inch glass dish or in two pie dishes.
- In a mixing bowl, whisk together the eggs, milk, flour, salt, and sugar until smooth.
- Pour the batter into the melted oleo in the dish(es).
- Bake in the preheated oven until the pancake is puffed and golden, about 30 minutes.
- Serve warm, topped with fruits, syrup, or your favorite toppings.
Tips & Substitutions
For the best texture, ensure your eggs and milk are at room temperature before mixing. If you're out of oleo, unsalted butter works as a great substitute. You can also use whole wheat flour for a nuttier flavor or gluten-free alternatives if needed. Remember to whisk until smooth to avoid lumps, ensuring an even bake.
Serving Suggestions
Serve the Pannukakka warm, topped with fresh fruits like berries or bananas, and a drizzle of maple syrup. It pairs beautifully with Grandma Hillesland's 'Romme Grod' (Cream Porridge) for a delightful breakfast spread. You can also dust it with powdered sugar or serve with yogurt on the side for added creaminess.
Storage & Reheating
Store any leftover Pannukakka in an airtight container in the refrigerator for up to 3 days. To reheat, pop individual slices in the microwave for about 30 seconds or warm in the oven at 350°F until heated through, about 10 minutes. This keeps the pancake fluffy and delicious.
Nutrition & Diet Analysis (per serving)
Each serving of Pannukakka(Finnish Pancake) contains roughly 299 calories, with 5g protein, 63g carbohydrates, and 4g fat. It is an excellent source of vitamin C (39% of the Daily Value), and a good source of dietary fiber and calcium. Note that it is relatively high in sodium, at 1031mg per serving (45% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make Pannukakka 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 into the melted oleo and baking. This can save time in the morning and still yield delicious results.
What can I use instead of milk?
If you're lactose intolerant or prefer a dairy-free option, you can substitute regular milk with almond milk, oat milk, or any plant-based milk. The flavor will be slightly different, but it will still create a tasty pancake.
How can I make this recipe sweeter?
To enhance the sweetness of your Pannukakka, you can increase the sugar to 3 tablespoons or add a tablespoon of vanilla extract. Another option is to top it generously with sweet toppings like honey, fruit preserves, or whipped cream.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).