Makes 1 sheet (18 inch by 13 inch)
Time: 35 minutes
This Finnish oven pancake is the most anticipated treat from my grandmother’s kitchen. It can be eaten for breakfast, but we usually have it for tea time or an after dinner treat. It has a sweet, buttery taste, a chewy consistency and it makes your kitchen smell warm and inviting. When it cooks, it makes big bubbles that brown unevenly and then fall down as it cools.
The best part of Pannu Kakku is what you put on top of it. I like it best with homemade raspberry jam, but we heap Cloudberries (Lakka) and whipped cream on top for special occasions. Apparently, my grandmother is known locally to make the best Pannu Kakku around. Try this one for breakfast and save the leftovers for afternoon tea.
You will need:
1.5 cups all purpose flour
2.5 cups whole milk
1 teaspoon of salt
sugar for the top (optional)
Preheat oven to 400 degrees F
Generously butter an 18 inch by 13 inch baking sheet
In a bowl, beat together 1.25 cups milk and all of the flour
Then, add the salt, eggs and the rest of the milk (1.25 cups)
Stir batter well
Bake for 25 minutes until the pancake is a dark golden brown and cooked in the middle
Sprinkle sugar on the top to taste
Slice into pieces and serve with raspberry or cloudberry jam and whipped cream for breakfast with coffee or tea. For dessert, serve with Lakka liqueur, champagne, berries and cream.