Wednesday, February 18, 2009

Pannekoeken Revisited

There's a controversy in the family about "pancakes." Apparently a lefse is not a pancake, but more like a Norwegian tortilla. But there is a type of Nordic pancake that my father-in-law makes; he calls it a Finnish Oven Pancake. My husband and his brothers grew up eating this pancake, but they call it panakuken or panakoken. Nevertheless, my brother-in-law, Michael, perfected the recipe below and he makes it for us at least once a week. You don't really need to add any syrup after the panakoken is baked, but a little brown sugar and melted butter go great with this pancake and so does a a really hot cafe au lait!


  • 1/4 c butter
  • 2 eggs
  • 2 cups whole milk
  • 1 cup flour
  • 2 Tblsp. sugar
  • 1 tsp. salt
Pre-heat oven to 400 F.

Divide the butter and melt it in two 8" round pans in the hot oven.

Meanwhile, beat the eggs in a bowl, add milk, flour sugar and salt. Beat continuously with wire whips for 2 minutes.

Pour batter into sizzling hot pans and bake for 30 to 40 minutes, until they are golden brown.

Serve the Finnish pancake with melted butter and brown sugar.


Anonymous said...


Paula said...

That looks very similar to a Yorkshire Pudding. Similar ingredients too.

Anonymous said...

Mic, says 20 minutes or until golden brown.