Recipe courtesy of
Kayla Hoang
for
Food Network Kitchen
Recipe courtesy of
Kayla Hoang
for
Food Network Kitchen
Watch how to make this recipe.
Pannukakku
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- Level: Easy
- Total: 1 hr 5 min
- Active: 10 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 191
- Total Fat
- 9 g
- Saturated Fat
- 5 g
- Carbohydrates
- 22 g
- Dietary Fiber
- 0 g
- Sugar
- 10 g
- Protein
- 5 g
- Cholesterol
- 74 mg
- Sodium
- 132 mg
Pannukakku, or Finnish oven pancake, is similar to a Dutch baby. It's characterized by its crispy, browned edges and smooth, custard-like center – we use an extra egg yolk and a generous amount of butter to ensure the center cooks up perfectly. For the best rise, make sure your pan is well heated. Because the pannukakku begins to deflate after it comes out of the oven, it's best served immediately while still warm; be sure to have your toppings ready to go. Consider going the more traditional route with a smear of lingonberry jam.
- Level: Easy
- Total: 1 hr 5 min
- Active: 10 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 191
- Total Fat
- 9 g
- Saturated Fat
- 5 g
- Carbohydrates
- 22 g
- Dietary Fiber
- 0 g
- Sugar
- 10 g
- Protein
- 5 g
- Cholesterol
- 74 mg
- Sodium
- 132 mg
Ingredients
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Directions
- Arrange a rack in the center of the oven and place a 9-by-13-inch metal pan on the rack. Preheat the oven to 400 degrees F.
- Melt 4 tablespoons of the butter in a small bowl in the microwave and set aside to cool.
- Whisk the eggs and yolk in a large bowl until well combined and frothy, about 1 minute. Add the milk, granulated sugar, salt, vanilla and cooled butter to the egg mixture and whisk until incorporated and frothy, about 30 seconds more. Whisk the flour into the egg mixture until just combined (it's OK if there are a few small lumps). Let the batter rest for 15 minutes.
- Add the remaining 1 tablespoon butter to the preheated pan in the oven and heat until the butter melts and bubbles (take care not to let the butter brown). Pour the batter into the pan; it should sizzle. Bake until the pannukakku puffs up around the edges and bubbles in the center, the top, bottom and edges are browned and a tester inserted into the center comes out clean, 35 to 40 minutes.
- Immediately dust with confectioners' sugar, cut into squares and serve with jam, fresh fruit and whipped cream.
Cook’s Note
When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.) A metal pan works best here because it will get super-hot, making for a better rise from the pannukakku. The hotter the pan the better.
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