Finnish Pannu Kakku

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    Finnish Pannu Kakku

    Finnish Pannu Kakku

    (27)
    25min


    20 people made this

    About this recipe: A family favorite, this recipe is handed down to each generation. This rich, airy treat is best when served hot with jam or jelly.

    Ingredients
    Serves: 6 

    • 115 g butter
    • 200 g white sugar
    • 125 g all-purpose flour
    • 1 teaspoon baking powder
    • 1 teaspoon salt
    • 4 eggs, beaten
    • 475 ml milk

    Directions
    Prep:5min  ›  Cook:20min  ›  Ready in:25min 

    1. Preheat oven to 400 degrees F (200 degrees C). Melt the butter in a 9x13 inch pan.
    2. 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.
    3. Bake for 15 to 20 minutes in the preheated oven. Serve hot.
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    Reviews and ratings
    Global ratings:
    (27)

    Reviews in English (27)

    by
    16

    people always call this a finnish pancake, it's closer to french toast. a family fav. just heat the pan first. it's fantastic with syrup.from: a finnish girl. SISU!!!  -  15 Dec 2009  (Review from Allrecipes US | Canada)

    by
    14

    I make my mother's version of this, but I warm the pan in the oven before pouring the batter in. We all love Pannu Kakku  -  24 Nov 2009  (Review from Allrecipes US | Canada)

    by
    12

    It was difficult to rate this because I wasn't sure what to expect. A Pannu Kakku recipe that I saw on another site said it was an "oven pancake," so I was expecting something similar to a pancake. (Which this was not). It was more like a slight sweet, puffy egg custard. My husband liked this, and I didn't care for it very much (though that may be more my personal taste than the recipe). I had to bake it a little longer than stated. I am glad I tried it, if only for the experience of baking (and tasting) some Finnish food.  -  02 Jul 2006  (Review from Allrecipes US | Canada)

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