Secret Recipe Club: Pannukakku

For this month's SRC, I was assigned the blog Cook Lisa Cook.  Lisa lives in New England with her husband and her adorable little girl, Maisie.  Maisie has some food sensitivities that her mom lovingly accommodates, so this is a great blog to check out if you need to do some wheat, egg, and dairy free cooking.

Lisa has lots of tempting recipes.  I'm actually planning to make her Slow Cooker Ranch Mushrooms later this week to go with meatloaf.  My husband really loves oven pancakes, though, so I decided to try her Finnish oven pancake, called Pannukakku.  It has a very high ratio of milk and eggs to flour, so I knew it would turn out differently from our other favorite oven pancakes.  It was very good and the pancake turned out with an almost creamy texture.  My husband and I polished off almost the entire pancake between the two of us, but he took the rest for lunch at work the next day and said it reheated very nicely.  I didn't know that I needed three different oven pancake recipes, but apparently I do, because this is definitely one I'll hold onto and make again many times.  Thanks, Lisa!
 

 
Pannukakku

8 Tbsp butter, divided
4 eggs
4 Tbsp sugar
1 tsp vanilla extract
1/2 tsp salt
2 C milk
1 scant C flour (halfway between 3/4 C and 1 C)

Put 1/2 of the butter into a 9 by 13 baking dish and place the dish in a cold oven.  Turn oven to 425 and let the butter melt while you prepare the batter.

To make the batter, melt the remaining 4 Tbsp butter in a small bowl in the microwave and set it aside.  Place eggs, sugar, vanilla, salt, milk, and flour in a large blender.  Add the melted, microwaved butter.  Blend until batter is smooth.

By now, the butter in the oven should be melted.  Remove the dish from the oven, tilt it a bit so the butter evenly coats the bottom, and pour in the batter.  Bake until puffy (it will rise a lot!), browned, and a toothpick inserted into the center comes out clean, about 25 minutes.  You can cover it with foil if it starts browning too much.

When the pancake has finished cooking, let it cool for a couple of minutes, then serve.  It will deflate while cooling.  Cut pancake into individual pieces and serve with powdered sugar and lemon juice, fruit jam, syrup, or whatever you would like.

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