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Nutrition Facts
Serving Size 1 (261g) Recipe makes 6 servings
Calories 363
Calories from Fat 154		(42%)
Amount Per Serving		%DV
	Total Fat 17.1g	26%
	Saturated Fat 9.6g	48%
	Monounsaturated Fat 5.0g
	Polyunsaturated Fat 1.1g
	Trans Fat 0.0g
Cholesterol 184mg		61%
Sodium 568mg		23%
Potassium 316mg		9%
Total Carbohydrate 40.5g		13%
	Dietary Fiber 0.6g	2%
	Sugars 17.1g
Protein 11.8g		23%
detailed view... how is this calculated?

Pannu Kakku (Finnish Oven Pancake)

Recipe #81852 | 50 min | 10 min prep | add private note

⁽²⁶⁾ RATE IT NOW Print Recipe

By: LiisaN
Jan 22, 2004

My Mom used to make this as a special breakfast treat when we had company or for holidays. It is a baked pancake/custard. I like it with syrup and sausages served on the side. The Finns would often serve with jam or fruit preserves and of course coffee.

SERVES 6 (change servings and units)

Ingredients

4 cups milk
4 eggs
1/2 cup sugar
1 teaspoon salt
1 teaspoon vanilla
1 cup flour
4 tablespoons melted butter
powdered sugar

Directions

1
Beat eggs.
2
Add milk, sugar, salt, vanilla and flour.
3
Mix well.
4
Add melted butter and mix until blended.
5
This will be a thin batter.
6
Pour into a greased 9x13 pan.
7
Bake at 400 degrees for approx.
8
40 minutes- until custard is set and top is nicely browned.
9
Sprinkle with powdered sugar before serving.
10
Serve with warmed syrup or jam.

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Featured Reviews for This Recipe

From: JPsBarbie

On Sep 20, 2009

We decided that while this was good warm it was much better cold the next day. We had it for dessert with a raspberry sauce and whipped cream the day I made it.

0 people found this review helpful

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From: Chef Micki

On Jul 23, 2009

Delicious! My daughter's favorite breakfast now!!

0 people found this review helpful

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From: spellbug1

On Jul 31, 2006

Desperate for a finnish oven pancake recipe that would finally work, i turned in desperation to this site. I found pannu kakku without much difficulty and made it for my family for supper. I had a friend over and she said she had never tasted anything quite like it before. I also had the problem with the liquidy pooling and there is no reason to haveto use paper towel simply: take a large serving spoon and stir about 20 minutes through cooking. This ensures even cooking heat throughout and helps the cooked custard on the bootom to rise and allow milk mixture to cook. Hope this helps and so many thanks to Liisa N. This recipe saved me!

21 people found this review helpful

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From: Angie in St. Charles

On Jul 10, 2004

I made this for overnight guests and we all loved it! It had a light sweet flavor! It was super easy to make. Mine did puff up a bit from the egg. The only thing is that it was watery when I cut it. I can only think that steam built up under the top layer and when I cut it, pooled. I used a paper towel to soak it up. It didn't affect the flavor. I will be making this again! Thanks for a wonderful breakfast dish!

9 people found this review helpful

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