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Pannukakku, pancake finlandais au four doré et gonflé coupé en carrés, une part servie avec confiture de fraises, crème fouettée et baies fraîches
Team Curcuma

Pannukakku (Finnish oven pancake)

The big Finnish pancake baked in the oven on a single sheet pan: a very thin batter of milk and eggs, flavoured with cardamom, that puffs up and turns golden in the oven. Cut into squares and served with jam and whipped cream, it is the favourite snack of Finnish families.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings : 8 servings
Course : Dessert
Cuisine : Finnish
Calories : 315
Ingredients Préparation Notes

Ingredients
  

  • 1 l whole milk (about 4 cups)
  • 4 eggs
  • 80 g sugar (about 1/3 cup)
  • 240 g all-purpose flour (about 2 cups)
  • 1/2 tsp salt
  • 1 tsp ground cardamom (optional)
  • 1 tsp vanilla extract
  • 30 g butter melted (for the batter)
  • 30 g butter (for the pan)
  • strawberry jam to serve
  • whipped cream to serve
  • fresh berries to serve (strawberries, blueberries, raspberries)

Préparation
 

  1. Preheat the oven to 225 °C / 440 °F (fan 200 °C). Put 30 g of butter in a rimmed sheet pan of about 30 × 40 cm (12 × 16 in) and place it in the oven for 2 to 3 minutes to melt the butter. Tilt the pan to coat the bottom and sides.
  2. In a large bowl, whisk the eggs with the sugar. Add the flour, salt and cardamom, then pour in the milk little by little while whisking, to avoid lumps. Add the vanilla and the melted butter. The batter should be very thin, like crêpe batter.
  3. Pour the batter into the hot pan and bake on the middle rack for 25 to 30 minutes, until the pannukakku is deep golden and the edges have puffed up. Do not open the oven door during the first 15 minutes.
  4. Let it cool for 5 minutes, then cut into squares. Serve warm with strawberry jam, whipped cream and fresh berries.

Notes

Nutrition values are given without toppings. The pannukakku sinks as it cools: this is normal. It keeps for 2 days in the fridge, well wrapped, and is also good cold. For half a sheet pan, halve all the quantities and bake for 20 to 25 minutes.