Pannukakku, also called kropsu, is a Finnish baked pancake with crispy edges that puffs up in the oven, then deflates as it cools, leaving a custard-like center. This recipe is similar to a Dutch baby or Yorkshire pudding, and there are many variations of this style of pancake. While the ingredients are usually pretty standard, the amounts vary widely, yet somehow the pancakes still bake up pretty much the same. Some recipes call for as few as two eggs, but I like this recipe because it tastes similar to French toast.
I once mistakenly baked a Finnish pancake on the top rack of the oven, and soonhad smoke billowing through the kitchen. I now place my pan in the center of the oven and remove the rack above it. In Finland, this pancake is served as a dessert, usually on Thursdays after a pea soup dinner, but here, it is more commonly served for breakfast. I like to serve it with powdered sugar and blueberry pie filling, but you can also serve it with fresh strawberries and whipped cream or with butter and maple syrup.
Pannukakku
Ingredients
6 large eggs
2 cups milk
1 cup all-purpose flour
1/4 cup granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
6 tablespoons unsalted butter
Powdered sugar for dusting
Wild Blueberry Pie Filling, optional (see notes)
Instructions:
In a blender, add the eggs, milk, flour, granulated sugar, vanilla, and salt. Blend for 15 seconds. Scrape the sides of the blender, then blend for another 15 seconds. Let stand at room temperature for 30 minutes. Preheat the oven to 400 degrees F. Place the butter in a 9x13–inch baking pan. Place in the center of the oven for 2–3 minutes or until the pan is hot and the butter has melted. Pour in the batter and bake for 30–35 minutes or until the pancake edges are puffed above the sides of the pan and deep golden brown (the cracks will still appear moist). Let cool for 10 minutes, then dust with powdered sugar and spoon the pie filling on top.
Yield: 8 servings.
Notes: For the pie filling, place 2 cups blueberries, 1 cup water, and 1/2 cup granulated sugar in a medium saucepan. Bring to a boil. In a small bowl, whisk together 3 tablespoons cornstarch with 2 tablespoons cold water and 1 tablespoon lemon juice. Add to the pan and whisk vigorously until thickened. Remove from heat and cool completely. Yield: 2 cups..
