Although it is often referred to as a ‘Finnish oven pancake’, pannukakku is more like a hybrid of a crêpe and Dutch baby - with an element of custardy French toast. It has gloriously golden, puffy and crispy sides that rise up leaving a creamy, custard-like centre. You then cut this into slices and serve warm with your favourite toppings. Trust me, it is seriously delicious.

What's the difference between pannukakku and pancakes?

Pannukakku has a completely different, more dense, texture and is baked in the oven. Also, rather than rolling and/or stacking, it is cut into slices. British pancakes are large, thin and crêpe-like, while American pancakes are thick and fluffy. Both of these are cooked in a pan on the hob. However, it does share very similar staple store cupboard base ingredients (flour, milk and eggs).

When is pannukakku eaten?

In Finland, it is normal to enjoy pannukakku at various times throughout the day. It is great for a fuss-free breakfast or brunch (especially if you are cooking for a crowd), or as a delicious dessert (particularly on pancake day!). Savoury versions are ideal as a light lunch or side dish at supper.

What toppings can I add to pannukakku?

Like most pancakes , you can get creative and serve your pannukakku with whatever you fancy. Here I have gone for poached rhubarb and whipped mascarpone cream, but all sorts of sliced fruits and berries work well. Sometimes I make a compote (like the one served with my racuchy ) or just cheat and warm up some jam (such a good hack!). Alternatively, serve with your choice of spread. I switch it up between Nutella , Lotus Biscoff , my easy homemade pistachio cream or easy lemon curd for a zesty twist. If you like your pancakes chocolatey, try drizzling with melted dark, milk or white chocolate (or all 3!). You can also add a dollop of mascarpone, clotted cream, yoghurt or crème fraîche. A drizzle of maple syrup or runny honey adds a final hint of sweetness.

Can I make savoury pannukakku?

Yes! It is possible to enjoy a savoury pannukakku - it's a bit of a crustless quiche crossed with a Yorkshire pudding. Simply omit the sugar and vanilla extract. Popular savoury toppings include cheese (so good), sautéed garlic and herb mushrooms, crispy bacon and/or sour cream. I also like to take inspiration from blinis and serve them with cream cheese and smoked salmon. Alternatively, serve slices as a side like you would Yorkshire pudding. It would work really well with my sausages with sweet potato mash, wilted greens and garlic and herb butter .

Pannukakku (Finnish Oven Pancake)

Name: Pannukakku (Finnish Oven Pancake)
Prep time: 5 min
Cook time: 50 min
Total time: 55 min
Cuisine: Finnish
Ingredients: 115g unsalted butter; 3 large eggs; 90g plain flour; 400ml whole milk; 45g caster sugar; 1 tsp vanilla extract; Pinch of salt; 250ml double cream; 250g mascarpone cheese, softened at room temperature; 30g icing sugar; 1 tsp vanilla extract; 250g caster sugar; 250ml water; 3 stalks of rhubarb, leaves trimmed and chopped into chunks

Pannukakku (Finnish Oven Pancake)

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This pannukakku (Finnish oven pancake) is the ultimate fuss-free pancake recipe. Think of it as a cross between a Dutch baby, crêpe and French toast… with gloriously golden, puffy and crispy sides that rise up leaving a creamy, custard-like centre. The perfect breakfast, brunch, dessert or pancake day (Shrove Tuesday) treat!

Author: Margie Nomura
Prep Time: 5 minutes
Cook Time: 50 minutes
Total Time: 55 minutes
Yield: Serves 4-6 1x
Category: Pancakes
Method: Oven
Cuisine: Finnish
Diet: Vegetarian

Ingredients

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For pannukakku:

115g unsalted butter
3 large eggs
90g plain flour
400ml whole milk
45g caster sugar
1 tsp vanilla extract
Pinch of salt

For the mascarpone cream (optional):

250ml double cream
250g mascarpone cheese, softened at room temperature
30g icing sugar
1 tsp vanilla extract

For the poached rhubarb (optional):

250g caster sugar
250ml water
3 stalks of rhubarb, leaves trimmed and chopped into chunks

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Instructions

For the poached rhubarb, add the sugar and water to a medium saucepan and bring to a rolling boil, stirring occasionally. Once boiling and the sugar has dissolved, add the rhubarb chunks and cook for 2 minutes at a rolling boil. Then remove from the heat and leave to sit for at least 15 minutes, if not longer for them to cool in the syrup.
Preheat the oven to 180c fan/200c/400F.
Add the eggs, flour, milk, caster sugar, vanilla extract and a pinch of salt to a blender and blitz to form a smooth batter. Alternatively, whisk together in a large mixing bowl until completely combined, smooth and lump-free (you may wish to sieve the flour first to help with this).
Add the butter to a 25.5cm (10-inch) cast iron pan with fairly deep sides or 23cm (9-inch) baking dish. Place in the oven to melt the butter.
Once the butter has melted and is bubbling hot (don’t leave it too long or it will burn and become bitter), pour the batter into the pan/baking dish and carefully return to the oven (just as you would for a Yorkshire pudding). Bake for around 20-25 minutes - or until puffy, golden and a skewer inserted into the centre comes out clean. It should be all puffed up - a bit like a soufflé (it will naturally deflate and become more custardy - don’t worry, this is normal. It hasn’t gone wrong!).
Whilst baking, whip the mascarpone cream. Add the double cream and icing sugar to a large bowl and whisk until very loose, soft peaks. Then add the mascarpone, at room temperature, and vanilla. Keep whisking until soft peaks and thick, but not stiff.
Remove from the oven and dust with icing sugar. Then, if desired, top with poached rhubarb and dollops of whipped mascarpone cream. Or cut into slices and top each slice. Enjoy!

Notes

Scroll up for a helpful step by step guide with images on how to make this pancake.

To store: You can leave leftovers to cool, then cover and chill in the fridge for up to 3 days, but it won’t be as good. The poached rhubarb can stored in its syrup, in the fridge in an airtight container for up to a week.

To reheat: I really recommend enjoying the pannukakku warm from the oven. However, you can reheat leftovers in the oven at 180°C/160°C Fan and bake on a lined baking sheet for about 6 minutes or similar in an air fryer. Reheat poached rhubarb either in the microwave in 1 minute bursts until hot or in a pan over medium heat in the syrup until warmed through. Don't boil it as you don't want the rhubarb to turn to mush.

To freeze: You can freeze the baked pannukakku in slices, wrapped in clingfilm and a layer of foil. Defrost at room temperature when ready to eat and then reheat as above. Poached rhubarb freezes well. Freeze in its syrup in an airtight container for up to 3 months. Defrost in the fridge when ready to eat and reheat as above.

Make ahead: you can make the pannukakku batter up to 30 minutes in advance and leave to rest. The baked pannukakku is best enjoyed warm from the oven. The poached rhubarb can be made a week in advance, and stored in its syrup, in the fridge in an airtight container. The mascarpone cream can be made a few hours in advance, covered and chilled. Just remove from the fridge 30 mins before serving for it to lose its fridge chill.

Poached rhubarb: Once poached, save the syrup it's boiled in! It's delicious drizzled over ice cream or with granola or yoghurt as a sweetener with a rhubarb tang.

Hot butter: you need the butter to be hot, foaming and bubbling - but not burnt. Take care not to put it in the oven too early and work fairly swiftly to make sure the pannukakku batter is ready to go in as soon as the butter is hot enough. If the butter gets too hot, it will burn and become bitter.

Deflation: don’t worry if the pannukakku deflates slightly after you have removed it from the oven. This is perfectly normal and is supposed to happen as it settles down and ‘sets’.

Family style: I often serve my pannukakku family-style at the table. I put all sorts of toppings (see Substitutions and Variations) in little bowls so everyone can help themselves. All you have to do is slice and serve!

Find it online: https://desertislanddishes.co/pannukakku-finnish-oven-pancake/