Pannukakku Finnish Oven Pancake Food

FINNISH PANNU KAKKU

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Melt the butter in a 9x13 inch pan.
• In a medium bowl, stir together the sugar, flour, baking powder and salt. Add the beaten eggs and milk; mix well. Tilt the baking pan to coat all of the sides with butter, then pour the excess butter into the batter, and mix until combined. Pour the batter into the prepared pan.
• Bake for 15 to 20 minutes in the preheated oven. Serve hot.

FINNISH OVEN PANCAKES (PANNUKAKKU)

Steps:

• Preheat oven to 400°F. When the oven temperature reaches about 300°F, place an 8- or 9-inch cake pan or 10-inch pie plate in the oven with the butter in it. The butter should melt, but not brown, while the oven finishes heating.
• Place the eggs, f lour, milk, salt, sugar and vanilla (if using) in the carafe of a blender. Fix the cover in place and blend on high, stopping to scrape down the sides if necessary, until the mixture is smooth and even. When the oven is fully heated, and the butter is fully melted, pull the oven rack out far enough to work safely and pour the batter into the hot pan. Push the rack carefully back into the oven and bake for 30-40 minutes, or until the oven pancake has puffed quite high and is a deep golden brown. You can test the doneness by quickly inserting a butter knife in the center of the oven pancake. If the knife comes out clean, the pancake is done.
• Remove the pan from the oven, cut immediately (it will deflate some, so don't worry!) and serve topped as desired.

FINNISH OVEN PANCAKE (PANNUKAKKU)

Steps:

• Whisk together the eggs, milk, sugar, and vanilla until creamy. Stir in grated lemon zest.
• Sift together flour, salt, and baking powder and stir into egg mixture. Allow batter to rest for 30 minutes.
• Preheat oven to 450º. When pancake batter has rested, place butter in a 12" (or close to) oven-proof frying pan. Place pan in oven and allow butter to melt without browning. Once your butter has melted, remove pan from oven and use pastry brush to coat surface and side of pan evenly with the melted butter.
• Pour pancake batter into the hot, buttered pan and return to oven. Bake for 15 minutes, or until puffed and golden.
• Serve with whipped cream and fresh fruit, fruit compote, or lightly sautéed apples.

FINNISH OVEN PANCAKE (PANNUKAKKU)

Steps:

• Gather the ingredients.
• In a bowl, whisk together the eggs, milk, sugar, and vanilla sugar until creamy. Stir in the grated lemon zest.
• In a separate bowl, sift together flour, salt, and baking powder. Stir into the egg mixture. Allow the batter to rest for 30 minutes.
• Preheat oven to 450 F.
• When pancake batter has rested, place butter in an oven-proof frying pan or pie plate. Place the pan in the oven and allow the butter to melt without browning (watch carefully).
• Once your butter has melted, remove the pan from the oven. Use a pastry brush to coat the surface and side of the pan evenly with the melted butter.
• Pour pancake batter into the hot, buttered pan and return to the oven.
• Bake for 15 minutes, or until puffed and golden.

PANNUKAKKU

Steps:

• 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.

PANNU KAKKU (FINNISH OVEN PANCAKE)

Steps:

• Preheat oven to 350 degrees.
• Melt butter in oven in a 9x13 pan; should be sizzling when you take it out.
• Meanwhile, mix other ingredients like hell - till very frothy. Pour batter into pan with melted butter.
• Bake 40 minutes. Eat immediately.

PANNUKAKKU (FINNISH OVEN PANCAKE)

Steps:

• Preheat the oven to 420 degrees F (215 degrees C). Spray a 9x13-inch baking dish with nonstick spray.
• Mix flour, sugar, salt, and baking powder together in a large bowl. Add milk, eggs, margarine, and vanilla; mix thoroughly with an electric mixer. Batter will be fairly runny. Pour into the prepared baking dish.
• Bake in the preheated oven until edges are golden brown, about 30 minutes.

PANNUKAKKU (FINNISH PANCAKE)

Steps:

• Beat eggs in large mixing bowl. Add sugar and beat. Add flour and salt and beat well. Add oleo which was melted in a 9 x 13 inch pan to grease sides of pan. Add milk and beat well. Pour batter into hot pan, sprinkle nutmeg on top. Bake at 400 degrees for 30 minutes. You can put fresh strawberry jam on top or otherwise eat as is. Yummy.

FLUFFY PANNU KAKKU

Steps:

• Beat eggs.
• Add milk, sugar, salt, vanilla and flour.
• Mix well.
• Add melted butter and mix until blended.
• This will be a thin batter.
• Pour into a greased 9x13 pan.
• Bake at 400 degrees for approx.
• 40 minutes- until custard is set and top is nicely browned.
• Sprinkle with powdered sugar before serving.
• Serve with warmed syrup or jam.

TRADITIONAL PANNU KAKKU

Steps:

• Using an electric mixer, beat the eggs until fluffy. Add the milk, flour, sugar, and salt, beating continuously, until the mixture has the consistency of thick cream.
• Pour into 2 buttered 8-inch round cake pans lined with waxed paper. (The batter should be only 1/3-inch deep.).
• Bake in a very hot oven (425 degrees F) for 15 to 20 minutes.
• Turn out onto a serving dish and peel off the waxed paper.
• Serve hot.
• You can make this ahead of time and reheat it before serving, although it's best served immediately after baking.