A few years ago we inherited a small flock of chickens from friends who moved abroad. Those hens laid beautiful brown eggs, and at their peak we gathered seven delicious eggs a day. As you might guess, we tried a lot of egg recipes. We also came to really appreciate that amazing little egg factory in our back yard. (Unfortunately, so did Mama Raccoon, but that’s another story.) During those years, this became the hardest-working recipe in our household. It’s nutritious, fast, filling, versatile, and affordable. And everyone likes it!
The inspiration for this recipe comes from The Great Scandinavian Baking Book by Beatrice Ojakangas (a fabulous book). I’ve made a couple of tweaks to the original to fit my family’s tastes.
Pannukakku (Baked Finnish Pancake)
1 cup white flour flour
1/2 cup whole wheat flour
1-1/2 cups milk
1 Tbsp sugar
1 tsp salt
1/4 cup butter for baking pan
In a large bowl, combine the flours, milk, eggs, sugar and salt. Whisk until no lumps remain. If time allows, let the batter stand for 30 minutes. (I’m often short on time and don’t allow the batter to “rest,” and it still works fine.) While the oven is preheating to 450˚ F, cut the butter into a few large chunks and place in a large baking pan (4-quart capacity). Allow the butter to melt, then brush the entire pan with it. Pour in the batter and bake for 15 to 20 minutes, until the pancake’s edges are puffed up and golden brown. Serve topped with fresh fruit and whipped cream or powdered sugar.
Try it for Easter brunch. Yum!
Photo: Doug Bratland