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!

INGREDIENTS (makes 2)

• 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.