No one in my family is Finnish but we grew up eating Finnish Oven Pancakes nearly every week.
My mom got this recipe from my Godmother, with whom she exchanged many other recipes that became family staples.
“I know why my mom made Finnish Oven Pancakes so often,” I thought as I prepared one for the second time this week. They’re easy to make, only require a few ingredients, and taste like a humble feast.
If you like popovers, you’ll like the Finnish Oven Pancake. They’re akin to a giant popover; Crisp on the bottom and soft and eggy on the inside.
We enjoyed them simply, cut into squares and topped with syrup and maybe a little more butter. Instragrammers take note! The pancake deflates moments after you remove it from the oven so if you want to get that perfect photo, take it immediately.
1/4 cup butter (1/4 = half stick of butter. Don’t use a whole stick! I use salted)
2 large eggs
1/2 teaspoon salt
2 cups milk (I prefer whole)
1 cup flour
Drizzle of honey or a small spoonful of sugar
- Preheat oven to 400 degrees F.
- In a large bowl, whisk together the eggs and salt.
- Whisk in the milk and flour: Alternate half of each, starting with the flour. Whisk in some honey or a small amount of sugar for a hint of sweetness.
- Put butter in a large 13 X 9 pan. Place in the oven until the butter melts.
- Carefully remove the hot pan from the oven. Pour the melted butter into the batter and stir.
- Pour the batter back into the hot pan. Return to the oven. Don’t forget the pan is hot!
- Bake for about 40 minutes or until the edges and top become golden brown and the pancake puffs.
- Cut into pieces and enjoy immediately. We serve it with syrup, more butter, fruit, bacon or sausage.
- The pancake will deflate soon after you remove it from the oven but that’s ok! It’ll taste kind of like a popover.
Yum, I’ll have to try it! We always make a German oven pancake, which is similar. 4 eggs, 1 cup milk, 1 cup flour, 1/2 tsp salt. Heat oven to 450, and after it’s preheated put either a cast iron skillet or pie dish in with 1 TBS of butter. After the butter is melted, you then pour the batter over the top of it (no mixing) and bake til well puffed and golden, about 15-20 minutes. Our favorite toppings are plenty of butter and raspberry preserves 🙂
Sounds delicious! Will have to try this.
YUM! I’ll have to make this!
Yum! This sounds good, popovers are a staple in our household, this sounds like a worthy substitute.
It’s like a giant popover!
Yes, that is basically my recipe too. Except I multiply all the ingredients by 1.5. I just put them all in the blender and give them a good whirl. (I have a Breville with a batter setting.) I use a very large cast iron pan that I heat in the oven with the butter. Perfect with rhubarb sauce!
Jeni, I just made this for the 4th or 5th time. Love it! Good as left over snack during the week. I’ve found that 40 minutes in the oven is too long. 30-35 min works for me–start watching at 30.
Thanks for this treat.
I can’t thank you enough for this recipe! Since I was 20 years old, now 58 years old, I have searched for this recipe. My Aunt would make this delicious dish. What an impression it made on me at ten years old to see this rise so in the oven and then see it deflate afterward. I’m going to make it tonight. You’ve made my day. Gratitude! 🦋