This week, I’m talking breakfast. These are breakfast recipes that would work to serve up on Christmas morning or any morning during this holiday season. This Pannukakku Finnish Pancake is where we are gonna start. The name is pan = pannu and cake = kakku, just like in English. It’s a thick pancake baked in the oven.
This Finnish version is very similar to the German version. They both include milk, eggs, salt and flour. However, the Finnish version uses less egg, more milk, and has the addition of sugar. There is actually more than double the amount of milk.
The cooking process is the same as it’s German counterpart. Butter gets added to a 9 x 13 inch baking dish and placed in a hot oven until melted. Then the batter for the pancake is poured into the hot buttery pan and then baked. It takes a little longer to cook. This Pannukakku Finnish Pancake cooks for about 25 minutes.
To serve, just cut into squares. Then top these with fresh fruit, whip cream, syrup, Nutella or even jam. My husband even said he thinks he prefers this Finnish version over German version that he grew up on.Print
- 4 Tbsp butter
- 4 eggs
- 3/4 tsp salt
- 2 1/2 cups milk
- 1 cup flour
- 1/4 cup sugar
- Preheat the oven to 400. Place the butter in a 9×13 and put into the oven to melt and become slightly bubbly.
- In a bowl, whisk together the 4 eggs until combined.
- Add the flour, milk, salt, and sugar. Blend together until batter is thin.
- Pull the pan out of the oven with the melted butter that is slightly bubbly.
- Gently and slowly, pour the batter on top of the melted butter.
- Bake at 400 degrees for 25-30 minutes. It’s done when it’s golden brown around the edges and bubbled up over the sides.
This recipe is adapted from The Recipe Critic.