Åland Pancake Finnish Pancake Food

ÅLANDSPANNKAKA (FINNISH BAKED PANCAKE)

Steps:

• Heat the semolina flour and milk together in a saucepan until it thickens. Allow that mixture to cool for 5-10 minutes and prepare the remaining ingredients.
• In a separate bowl, mix sugar, salt, cardamom, and eggs. Add this mixture to the cooled semolina porridge.
• Add the flour to the mixture and stir to incorporate.
• Pour the mixture into a greased baking dish, top with pats of butter and bake at 375 degrees F for 45 to 60 minutes until golden brown on top.
• While the pancake bakes, make a prune sauce by soaking the prunes in enough water to cover them for about 30 minutes.
• Add them to a saucepan, and then add a small amount of water to cover. Simmer them for 15-20 minutes until most the water is gone.
• Add 1 tsp of potato flour to thicken the mixture, stirring to incorporate. Simmer for another 1-2 minutes.
• Allow cooling slightly before serving. Sviskonkräm can be made up to a week in advance.
• Serve Ålandspannkaka hot or cold, and top with stewed prunes, jam, fresh berries, yogurt or whipped cream.

ÅLAND ISLANDS PANCAKE (FINNISH PANCAKE)

Steps:

• First make the semolina porridge by warming the milk in a saucepan and gradually adding the cream of wheat while whisking continuously. Let simmer for about 15 minutes stirring continuously. This will take less time if you are using the "1 minute Cream of Wheat". Leave to cool completely.
• Whisk eggs and sugar until foamy. Add all other ingredients, including the cooled down porridge and stir well to combine.
• Pour the pancake mixture in to a greased oven proof dish and bake in 400F oven for 20-25 minutes until firm. Serve with a dollop of cloudberry jam (available at IKEA).

ÅLAND PANCAKE - FINNISH PANCAKE

Steps:

• To make the cream of wheat: Bring the milk to a boil and add the semolina and salt. Cook at a low heat for approximately 10 minutes while occasionally stirring. Set aside to cool.
• When cooled, pour the cream of wheat into a mixing bowl. Add the eggs, sugar, flour, cardamom, vanilla and raisins if using, and stir into a smooth batter.
• Cover a 8" square or 9" round baking dish (with edges) with parchment paper. Brush the greaseproof paper with 3 tbls of melted butter.
• Pour the batter onto the baking tray and cook at 392F (or 200Celsius) for 30 to 45 minutes, until golden brown.
• Serve warm and top with freshly sliced strawberries and a dollop of whipped cream if desired. You can also use strawberry jam or your favorite fresh fruit in season.

FINNISH OVEN PANCAKES

Steps:

• Place an 11x13-inch baking pan into the oven. Preheat the oven to 425 degrees F (220 degrees C) with the pan in place.
• Beat eggs in a large bowl with a wire whisk; add milk, lemon zest, white sugar, and salt and beat together. Add flour and beat until mixture is very smooth. Mix in lemon juice until incorporated.
• Place the butter into the preheated pan and allow it to melt until it is bubbling. Spread the butter over the entire bottom of the pan by rocking it back and fourth. Pour the batter in the buttered pan.
• Bake in the preheated oven until top of the pancake is lightly browned and puffed, 20 to 30 minutes. Mix coarse sugar and cardamom together and sprinkle over the top. Cut and serve.

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.