Golden, fluffy pancake with crispy edges? Yes, that’s what you’ll get with Finnish Oven-Baked Pancake! Serve with jam or some fresh fruits, and you’re all set for your next snack or dessert!
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Yep, you read that right.
Pancakes in the Nordics are not prepared for breakfast — they are served for snacks or dessert. We even have a specific day for doing it in Sweden (every Thursday!)
But I digress; it really doesn’t matter what time of the day you eat these oven-baked pancakes. Since they’re so easy to prepare, you can pretty much have everything served while still sipping your first mug of coffee.
You can serve it with fresh fruits or jam, or a combination of both. Or just sprinkle some powdered sugar on top.
Trust me; it will always be DELICIOUS.
- Flour – you only need all-purpose flour for this baked pancake.
- Egg – must be at room temperature.
- Milk – full cream milk is excellent for this recipe.
- Butter – unsalted butter is what I used, so remember the amount of salt if you are using salted butter.
- Powdered sugar – while optional, note that the batter does not contain any sugar. So, I strongly suggest using powdered sugar when you serve this oven-baked pancake.
Start by preheating your oven to 225°C (425°F).
Using a large mixing bowl, sift flour and salt (photo 1).
Add egg and half of milk (photo 2).
Whisk until there are no more lumps.
Add the remaining milk (photo 3).
Continue whisking to combine.
Using a small skillet, melt the butter in the preheated oven (photo 4).
Take the skillet out of the oven once the butter has completely melted (photo 5).
Pour the pancake batter into the skillet (photo 6).
Place the pan back in the oven for twenty-five to thirty minutes or until the top of the pancake turned golden.
Serve your baked pancake with sprinkled powdered sugar or fresh fruits, if desired.
- Lessen or skip the salt altogether when using salted butter
- Make sure there are no lumps before adding the remaining milk with the rest of the ingredients.
- Do not pour the pancake batter into the skillet unless the butter has completely melted.
- Although not done traditionally, you can add some spices if you prefer — cinnamon and cardamom are what I generally used when I prepare this baked pancake.
- DO I NEED TO LET THE BATTER REST FOR AT LEAST 10 MINUTES?
There is no need to do that for this oven baked pancake.
Just make sure there are no lumps in the batter, then carefully pour it into the melted butter in the pan.
- CAN I REHEAT IT?
I don’t recommend it.
The edges would not be as crispy as when it first came out of the oven, and the top might feel slightly soggy.
Looks absolutely delicious right? So, give this baked pancake a try and let me know what you think in the comment section below!
If you want another traditional dish from Finland, you should check out one of my most popular posts — Lohikeitto (Finnish Salmon Soup)!
Finnish Oven-Baked Pancake
- 1/2 cup flour
- 1 medium egg, beaten
- 1 cup milk
- 1 tbsp butter, unsalted
- pinch salt
- powdered sugar, fo dusting
- Preheat oven to 225°C (425°F).
- In a large mixing bowl, sift flour and salt.
- Add egg, half of the milk, and whisk until there are no more lumps.
- Add the remaining milk and continue whisking.
- Add the butter to a pan (or skillet) and place the skillet in the preheated oven.
- Once the butter has melted, take the pan out of the oven.
- Slowly pour the pancake batter into the pan.
- Place the pan back in the oven for 25 to 30 minutes, or until the top turned golden.
- Serve baked pancake with powdered sugar, fresh fruits, or jam.
- You might want to skip the salt when using salted butter, or perhaps use less.
- Check that there are no lumps before adding the remaining milk with the rest of the ingredients.
- Make sure the butter has melted before pouring the pancake batter into the skillet.
- Although it’s not traditional, you can add some spices if you prefer — cinnamon and cardamom are what I generally used when I prepare this baked pancake at home.