Pannukakku: The Ultimate Finnish Oven Pancake Recipe
Prepare to fall in love with Pannukakku, the quintessential Finnish oven pancake that effortlessly blends the best qualities of a Dutch baby, a delicate crêpe, and a comforting French toast. This remarkable dish promises a truly fuss-free pancake experience, delivering gloriously golden, irresistibly puffy, and wonderfully crispy sides that elegantly rise, encasing a creamy, custard-like center. Whether you’re planning a lazy weekend breakfast, an impressive brunch, a delightful dessert, or a special Shrove Tuesday treat, Pannukakku is the perfect solution for a memorable meal.
Embracing Global Pancake Traditions
The world of pancakes is incredibly diverse and fascinating, offering a myriad of delightful interpretations of this beloved dish. From the thin, versatile British pancakes to the unique Hong Kong-style mango pancakes, each culture brings its own twist. We can’t forget the satisfying Polish racuchy (apple pancakes), the fluffy American chocolate chip pancakes, or the elegant French crêpes, which are perfect for transforming into indulgent treats like berry crêpes with cheesecake cream. It’s truly amazing how a simple combination of flour, eggs, and milk can lead to so many unique culinary creations.
Amongst these global favorites, the Finnish Pannukakku stands out for its simplicity and exquisite texture. Its oven-baked nature eliminates the need for individual flipping, making it an ideal choice for serving a crowd. The ease of preparation, combined with its distinct taste and texture, makes it a must-add to your recipe rotation. It’s not just a pancake; it’s an experience.
Customizing Your Pannukakku Experience
Like all great pancake dishes, Pannukakku is incredibly versatile when it comes to toppings. While we’ve opted for the exquisite combination of tender poached rhubarb and rich whipped mascarpone cream in this recipe, the possibilities are endless. Feel empowered to unleash your creativity and experiment with your favorite fruits, sauces, and sweet or savory accompaniments. This adaptability ensures that every serving of Pannukakku can be a fresh and exciting culinary adventure tailored to your preference.
Table of Contents
- Why You Will Love This Pannukakku Recipe
- Key Ingredients for Pannukakku
- Substitutions and Creative Variations
- Step-by-Step: Making Pannukakku with Whipped Mascarpone Cream and Poached Rhubarb
- Expert Cooking Tips for Perfect Pannukakku
- Frequently Asked Questions About Pannukakku
- Other Delightful Recipes You Might Enjoy
- Pannukakku (Finnish Oven Pancake) Recipe Card
Why You Will Love This Pannukakku Recipe
This Finnish oven pancake isn’t just another recipe; it’s a culinary revelation that will quickly become a cherished favorite. Here’s why you’ll adore making and sharing this delightful dish:
- It is **super simple** to make, requiring just **5 minutes of active preparation time**. Its straightforward process ensures anyone, regardless of baking experience, can achieve fantastic results.
- It’s the perfect easy **breakfast, brunch, dessert**, or a delightful **Shrove Tuesday (Pancake Day) treat**. Its versatility means it fits perfectly into any meal of the day or for any special occasion.
- It offers a **delicious and exciting alternative to traditional stove-top pancakes**, providing a unique texture and flavor profile that sets it apart. The custardy interior and crispy exterior are truly special.
- This is the **ideal pancake recipe for feeding a crowd**. Say goodbye to endlessly flipping individual pancakes! This entire dish is baked in the oven, freeing you up to enjoy company or prepare other elements of your meal.
- It is incredibly **versatile**. You’re encouraged to get creative and experiment with a vast array of sweet or savory toppings to suit any craving or dietary preference.
- It utilizes **budget-friendly, accessible ingredients** that you likely already have stocked in your pantry and refrigerator, making it an economical and convenient choice for any time.
Experience the joy of a perfect pancake without the usual fuss. Pannukakku is truly a game-changer for pancake lovers!
Key Ingredients for Pannukakku
The magic of Pannukakku lies in its simple, wholesome ingredients. Here’s a closer look at what you’ll need to create this culinary masterpiece. The full, detailed recipe can be found in the comprehensive recipe card at the bottom of this page – just keep scrolling!
- Plain Flour (All-Purpose Flour): This provides the fundamental structure for the Pannukakku batter, ensuring it rises beautifully and achieves that desirable custardy texture. Using a standard plain flour (or all-purpose flour in the US) works perfectly for this recipe.
- Milk: For the richest and most authentic flavor, opt for full-fat milk. The higher fat content contributes to a creamier, more tender interior and a wonderfully golden crust. While lower-fat milk can be used, it may slightly alter the texture and richness. Dairy-free alternatives like almond or oat milk can also be substituted, though results may vary slightly.
- Caster Sugar (Superfine Sugar): This fine-grained sugar dissolves quickly and evenly into the batter, ensuring a smooth texture and a delicate sweetness. In the US, it’s often referred to as ‘superfine’ sugar. Regular granulated sugar will also work well, just ensure it’s fully dissolved.
- Eggs: Large eggs are crucial for both structure and richness, contributing to the signature custardy interior and the overall lift of the pancake. Ensure your eggs are at room temperature for better incorporation into the batter.
- Unsalted Butter: Used to grease the pan and create that wonderfully crisp, golden edge. Unsalted butter allows you to control the overall saltiness of the dish.
- Vanilla Extract: A touch of vanilla enhances the sweet flavors and adds a comforting aroma to the Pannukakku.
- Pinch of Salt: A small amount of salt balances the sweetness and brings out the depth of flavor in the pancake.
For the optional yet highly recommended toppings:
- Mascarpone Cream: A luxurious combination of whipped double cream and mascarpone cheese creates an incredibly rich, thick, and smooth topping that perfectly complements the Pannukakku. Ensure your mascarpone is at room temperature for easier whipping.
- Icing Sugar (Powdered Sugar): Used in the mascarpone cream and for dusting the finished pancake, adding a fine, delicate sweetness.
- Rhubarb: Fresh rhubarb, gently poached in a sugar syrup, offers a lovely tart counterpoint to the sweet pancake and cream. Its vibrant color and unique flavor are truly delightful.
Substitutions and Creative Variations
Pannukakku is wonderfully adaptable, allowing you to tailor it to your taste, what’s in season, or what you have on hand. Don’t be afraid to experiment and make this recipe truly your own!
Sweetener Swaps:
While caster sugar provides a delicate sweetness, you can easily use other sugars. **Granulated sugar** works just as well, or for a deeper, more caramel-like note, try **golden caster sugar** or even **light brown sugar**. For a touch of natural sweetness and complexity, a drizzle of **maple syrup** or **honey** can be added to the batter or served as a topping.
Aromatic Spices:
Infuse your Pannukakku batter with warming spices for an extra layer of flavor. A pinch of **ground cinnamon**, **ginger**, or **mixed spice** will create a comforting, subtly spiced pancake that’s utterly delicious. This spiced version pairs beautifully with slow-cooked apples and a sprinkling of toasted nuts (such as pecans or walnuts) or crushed biscuits (like digestive biscuits or even gingersnaps) for delightful, crunchy crumble vibes. Nutmeg or cardamom could also add an interesting twist.
Seasonal Fruit Choices:
While poached rhubarb is fantastic, feel free to swap it for other seasonal fruits. In summer, try **poached peaches, nectarines, apricots, or plums** for a juicy, sweet topping. Berries are always a hit – **raspberries, strawberries, blueberries, blackberries, or pitted cherries** can be used fresh, gently sautéed, or made into a quick compote. If fresh berries aren’t available, a homemade **fruity berry coulis** or a ready-made **fruit compote** works wonderfully. Alternatively, a spoonful of warm jam (any flavor you like, from strawberry to apricot) is a simple and delicious hack.
Indulgent Topping Ideas:
Just like classic British pancakes, you can make your Pannukakku as decadent or as simple as you desire. While fruit, cream, and a dusting of icing sugar are traditional, don’t hesitate to go all out! Sweet spreads are always a winner:
- **Nutella** is a perennial favorite for a rich, chocolate-hazelnut flavor (check it out here).
- **Lotus Biscoff spread** offers a unique spiced caramel taste (find it here).
- For a homemade touch, try our easy homemade pistachio cream or tangy easy lemon curd for a zesty twist.
- A simple drizzle of **maple syrup** or our fluffy whipped honey butter adds a gentle sweetness that’s hard to beat.
- Consider a rich chocolate sauce, salted caramel, or even a classic homemade custard for an extra layer of indulgence.
Adding Texture:
For an appealing contrast in texture, I often sprinkle my Pannukakku with chopped or flaked nuts just before serving. **Almonds, pistachios, and hazelnuts** all work exceptionally well. Remember to always toast them lightly first to really enhance their flavor and aroma. Crumbled cookies, granola, or even a sprinkle of cocoa nibs can also add a delightful crunch.
Savory Pannukakku:
For a unique twist, you can easily transform this recipe into a savory delight! Simply **omit the caster sugar and vanilla extract** from the batter. Popular savory toppings include:
- Melted **cheese** (cheddar, Gruyere, or a mix are excellent choices).
- Sautéed **garlic and herb mushrooms**.
- Crispy **bacon** or diced **ham**.
- A dollop of **sour cream** or **crème fraîche** with fresh chives.
- Taking inspiration from blinis, you could serve it with a smear of **cream cheese** and slices of **smoked salmon**, garnished with fresh dill.
- Roasted vegetables like cherry tomatoes, bell peppers, or asparagus spears also make for fantastic savory accompaniments.
This savory version makes a wonderful light lunch, appetizer, or side dish.
Step-by-Step: Making Pannukakku with Whipped Mascarpone Cream and Poached Rhubarb
Creating this delicious Finnish oven pancake is a straightforward process, but following these steps carefully will ensure a perfect result every time. For detailed measurements and a printable version, please refer to the complete recipe card at the bottom of this page.
STEP ONE: Begin by preparing the poached rhubarb. In a medium saucepan, combine the sugar and water. Bring this mixture to a rolling boil over medium-high heat, stirring occasionally to ensure the sugar fully dissolves. Once boiling and clear, add the chopped rhubarb chunks and continue to cook for exactly 2 minutes at a rolling boil. After 2 minutes, remove the pan from the heat and allow the rhubarb to cool completely in the syrup for at least 15 minutes, or even longer, until it reaches room temperature. This slow cooling helps the rhubarb absorb the sweetness and retain its shape.
STEP TWO: Next, prepare the whipped mascarpone cream. In a large mixing bowl, combine the cold double cream and icing sugar. Begin to whisk these ingredients together, either with an electric mixer or by hand, until the mixture forms very loose, soft peaks. The cream should be noticeably thicker but still quite fluid at this stage.
STEP THREE: Once you’ve reached soft peaks, add the mascarpone cheese (which should be at room temperature for optimal smoothness) and the vanilla extract to the bowl with the cream mixture.
STEP FOUR: Continue whisking the cream, mascarpone, and vanilla until the mixture achieves soft peaks again and is thick, smooth, and luxurious. Be careful not to over-whisk, as mascarpone cream can become grainy if beaten too stiffly. The consistency should be spreadable and creamy, not stiff like frosting.
STEP FIVE: For the Pannukakku batter, begin by preheating your oven to 180°C fan / 200°C / 400°F. Then, add the plain flour, large eggs, caster sugar, and a pinch of salt to a blender. This combination forms the backbone of your pancake.
STEP SIX: Pour in the whole milk and the vanilla extract into the blender with the other ingredients. These liquids will combine to create a smooth, pourable batter.
STEP SEVEN: Blend all the ingredients until the batter is completely smooth and free of any lumps. If you don’t have a blender, you can alternatively whisk all the ingredients together vigorously in a large mixing bowl. To ensure a lump-free batter, you may wish to sift the flour before adding it. Once combined, let the batter rest for at least 10-15 minutes, or up to 30 minutes, to allow the flour to fully hydrate.
STEP EIGHT: Add the unsalted butter to a 25.5cm (10-inch) cast iron pan with relatively deep sides, or a 23cm (9-inch) oven-safe baking dish. Place this pan or dish into your preheated oven to allow the butter to melt and become very hot. This step is crucial for achieving the characteristic puffy rise of the Pannukakku.
STEP NINE: Once the butter has completely melted and is bubbling hot and foaming (be careful not to let it burn, as this will make it bitter), carefully remove the hot pan from the oven. Immediately pour the prepared Pannukakku batter into the sizzling butter. Swiftly return the pan or baking dish to the hot oven, just as you would for traditional Yorkshire puddings. The hot butter and pan are key to creating that initial burst of steam that makes the pancake puff up.
STEP TEN: Bake the Pannukakku for approximately 20-25 minutes. It should emerge from the oven gloriously puffy, beautifully golden brown around the edges, and a skewer inserted into the center should come out clean, indicating it’s fully cooked. Don’t be alarmed if it deflates slightly after you remove it; this is perfectly normal as it cools and settles, transforming into its signature custardy texture. Dust generously with icing sugar and serve immediately with the poached rhubarb and whipped mascarpone cream. Enjoy your homemade Finnish delight!
Expert Cooking Tips for Perfect Pannukakku
Achieving the perfect Pannukakku is easy with a few insider tips. Pay attention to these details to ensure your Finnish oven pancake is consistently puffy, golden, and delicious:
- The Importance of Hot Butter: This is perhaps the most critical step for that signature puff. The butter in your pan needs to be not just melted, but genuinely *hot*, foaming, and bubbling vigorously before the batter is poured in. This initial intense heat creates steam that helps the pancake rise dramatically. However, exercise caution: do not let the butter burn, as this will impart a bitter, unpleasant flavor. Time your batter preparation so it’s ready to pour as soon as the butter reaches the optimal temperature.
- Careful Batter Transfer: When pouring the Pannukakku batter into the hot pan, proceed with extreme care. The butter will be very hot and may splatter, so use oven mitts and pour steadily and smoothly. A quick, decisive pour is better than a hesitant trickle.
- Embrace the Deflation: Don’t be disheartened if your beautifully puffed-up Pannukakku deflates slightly after you remove it from the oven. This is a completely normal and expected phenomenon! It’s supposed to happen as the pancake settles and its custardy center sets. The initial puff is part of the visual appeal, but the final, slightly sunken form is how it’s meant to be.
- Perfect Poached Rhubarb: Our method for poaching rhubarb in the recipe card is designed for ease and delicious results, yielding sweet, tender pieces. A fantastic tip: once the rhubarb is poached, **do not discard the syrup it was cooked in!** This flavorful, tangy syrup is liquid gold. Drizzle it over ice cream, mix it into granola and yogurt for a burst of flavor, or use it as a natural sweetener in beverages. It adds a delightful rhubarb tang to anything it touches.
- Resting the Batter: While the recipe calls for quick blending, allowing the batter to rest for 10-15 minutes (or even up to 30 minutes) after mixing is beneficial. This allows the flour to fully hydrate, resulting in a more tender pancake with a better texture and consistency.
- Choosing Your Pan: A cast iron pan (10-inch for a single large pancake) is ideal because it retains and distributes heat incredibly well, contributing to even cooking and a crispy crust. If you don’t have one, a sturdy, deep-sided oven-safe baking dish (9-inch or similar) will also work. Ensure whatever pan you use can withstand high oven temperatures.
- Serving Family Style: Pannukakku is perfect for communal dining. I often bring the whole pan to the table, along with an assortment of toppings in small bowls (refer to our Substitutions and Variations section for ideas). Everyone can then help themselves to slices and customize their own perfect pancake – it’s a fun and interactive way to enjoy it!
Frequently Asked Questions About Pannukakku
Pannukakku, often affectionately called a ‘Finnish oven pancake’, is a culinary marvel that beautifully marries elements of a fluffy Dutch baby, a delicate French crêpe, and the rich, custardy texture of French toast. It’s an oven-baked dish that develops gloriously golden, puffy, and crispy edges while maintaining a lusciously creamy, custard-like center. Unlike traditional pancakes that are stacked, Pannukakku is baked as one large pancake and then cut into slices or squares before serving. It’s a seriously delicious and comforting treat that delights with every bite.
The primary distinction of Pannukakku lies in its preparation and texture. Unlike British pancakes, which are thin and crêpe-like, or American pancakes, which are thick and fluffy, Pannukakku boasts a denser, more custardy interior and crispy edges, all achieved through oven baking. It’s baked as a single, large entity in a pan, rather than individually flipped on a stovetop. Once baked, it’s cut into slices or wedges, offering a unique serving style. Despite these differences, it shares the same foundational ingredients: flour, milk, and eggs.
In Finland, Pannukakku is enjoyed at various times throughout the day, showcasing its incredible versatility. It makes for a fantastic and fuss-free breakfast or brunch, particularly when you’re entertaining a crowd, as it minimizes active cooking time. It’s also a beloved choice for a delicious dessert, especially popular on Pancake Day (Shrove Tuesday) or for family gatherings. Moreover, savory versions of Pannukakku can be served as a light lunch, a satisfying snack, or even as a unique side dish alongside supper.
Like most pancakes, Pannukakku is a blank canvas for your culinary imagination! While poached rhubarb and whipped mascarpone cream are delightful, feel free to get creative. All sorts of sliced fresh fruits and berries work wonderfully. You can also make a quick fruit compote (similar to the one served with our racuchy) or simply warm up your favorite jam for a speedy topping. For spreads, popular choices include rich Nutella, spiced Lotus Biscoff, our homemade pistachio cream, or zesty lemon curd. For chocolate lovers, a drizzle of melted dark, milk, or white chocolate (or a combination!) is fantastic. Don’t forget a dollop of clotted cream, Greek yogurt, or crème fraîche, and a final hint of sweetness from maple syrup or runny honey.
Absolutely, savory Pannukakku is a delicious and popular variation! To prepare it, simply omit the sugar and vanilla extract from the basic batter recipe. Then, you can get creative with your toppings. Popular savory options include generous amounts of melted cheese (cheddar, Gruyere, or even a mix of your favorites are excellent), sautéed garlic and herb mushrooms, crispy bacon, or a dollop of sour cream or crème fraîche. For a sophisticated touch, take inspiration from blinis and serve slices with cream cheese and smoked salmon, garnished with fresh dill or capers. It’s a versatile dish that transitions beautifully from sweet to savory.
While Pannukakku is best enjoyed warm and fresh from the oven, leftovers can be stored. Allow any baked Pannukakku to cool completely, then cover it tightly and chill in the fridge for up to 3 days. Be aware that the texture will soften somewhat, and it won’t be as crispy as when freshly made. The poached rhubarb, stored in its syrup, keeps beautifully in an airtight container in the fridge for up to a week. Any remaining whipped mascarpone cream can be stored in an airtight container in the fridge for up to 5 days.
Some components of this recipe can be prepared in advance to save time. The Pannukakku batter can be made up to 30 minutes ahead of time and allowed to rest at room temperature; this can actually improve the texture. However, the baked Pannukakku itself is definitely best enjoyed warm immediately after it comes out of the oven, so avoid baking it too far in advance. The poached rhubarb is excellent for make-ahead; it can be prepared up to a week in advance and stored in its syrup in an airtight container in the fridge. The mascarpone cream can also be whipped a few hours before serving, covered, and chilled. Just remember to take it out of the fridge about 30 minutes before serving to allow it to lose its fridge chill and become more palatable.
Yes, you can freeze baked Pannukakku. Once it has cooled, cut it into individual slices, wrap each slice tightly in cling film, and then add a layer of aluminum foil. Freeze for up to 2-3 months. To reheat, thaw the frozen slices at room temperature, then warm them in an oven at 180°C/160°C Fan for about 6-8 minutes, or in an air fryer until heated through. Poached rhubarb also freezes well; freeze it in its syrup in an airtight container for up to 3 months. Defrost in the fridge, then gently reheat on the stovetop or in the microwave until warm.
Other Delightful Recipes You Might Enjoy
If you’ve fallen in love with the comforting charm of this Pannukakku, we’re sure you’ll appreciate these other fantastic recipes from our collection. Don’t miss out on more delicious treats!
- For another exquisite baked dessert, try my Clafoutis Aux Cerises (French Cherry Dessert) – a delightful, custardy French classic.
- If you enjoy rich, indulgent puddings, my Salted Caramel Bread and Butter Brioche Pudding with Nutella is an absolute must-try.
- For a savory and comforting breakfast or brunch, our Ham and Cheese Croissant Bake is incredibly easy and satisfying.
More Pancake Inspiration
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Poffertjes (Dutch Mini Pancakes)
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Pannekaker (Norwegian Pancakes)
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Racuchy (Polish Apple Pancakes)
Breakfast & Brunch
Easy Pancake Recipe Without Baking Powder
If you tried this Pannukakku or any other recipe on the site, please do leave a comment and let us know how it went – we love hearing from you!
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Pannukakku (Finnish Oven Pancake)
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Ingredients
For Pannukakku:
- 115 g unsalted butter
- 3 large eggs
- 90 g plain flour (all-purpose)
- 400 ml whole milk
- 45 g caster sugar (superfine)
- 1 tsp vanilla extract
- Pinch of salt
For the Mascarpone Cream (optional):
- 250 ml double cream (heavy cream)
- 250 g mascarpone cheese, softened at room temperature
- 30 g icing sugar (powdered sugar)
- 1 tsp vanilla extract
For the Poached Rhubarb (optional):
- 250 g caster sugar
- 250 ml water
- 3 stalks of rhubarb, leaves trimmed and chopped into 1-inch chunks
Instructions
- 1. Prepare Poached Rhubarb: For the poached rhubarb, add the sugar and water to a medium saucepan and bring to a rolling boil, stirring occasionally until the sugar has dissolved. Once boiling, 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, or longer, for them to cool in the syrup.
- 2. Preheat Oven: Preheat your oven to 180°C fan / 200°C / 400°F.
- 3. Make Pannukakku Batter: Add the eggs, flour, milk, caster sugar, vanilla extract, and a pinch of salt to a blender and blitz until a smooth batter forms. Alternatively, whisk all ingredients together in a large mixing bowl until completely combined, smooth, and lump-free (sifting the flour first can help). Let the batter rest for 10-15 minutes.
- 4. Heat Butter in Pan: Add the butter to a 25.5cm (10-inch) cast iron pan with fairly deep sides or a 23cm (9-inch) baking dish. Place the pan/dish in the preheated oven to melt the butter until it’s very hot and bubbling.
- 5. Bake Pannukakku: Once the butter has melted and is bubbling hot (do not let it burn or it will taste bitter), carefully remove the pan from the oven. Pour the batter into the hot pan/baking dish and swiftly return it to the oven (just as you would for a Yorkshire pudding). Bake for around 20-25 minutes, or until the Pannukakku is puffy, golden, and a skewer inserted into the center comes out clean. It should be puffed up like a soufflé (it will naturally deflate as it cools and sets into a custardy texture – this is normal and correct!).
- 6. Prepare Mascarpone Cream (while baking): Whilst the Pannukakku is baking, prepare the mascarpone cream. Add the double cream and icing sugar to a large bowl and whisk until very loose, soft peaks form. Then, add the room temperature mascarpone and vanilla extract. Continue whisking until the mixture forms soft peaks and is thick but not stiff.
- 7. Serve: Remove the Pannukakku from the oven and dust generously with icing sugar. If desired, top with dollops of poached rhubarb and whipped mascarpone cream. Alternatively, cut into slices and top each slice individually. Serve warm and 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 as fresh. The poached rhubarb can be stored in its syrup, in the fridge in an airtight container for up to a week. Any leftover mascarpone cream keeps in the fridge for up to 5 days in an airtight container.
To reheat: We highly recommend enjoying Pannukakku warm directly from the oven. However, you can reheat leftovers in the oven at 180°C/160°C Fan, baked on a lined baking sheet for about 6 minutes, or similarly 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 its syrup until warmed through. Avoid boiling it to prevent the rhubarb from turning to mush.
To freeze: You can freeze the baked Pannukakku in slices, wrapped tightly in cling film and then in a layer of foil. Defrost at room temperature when ready to eat, and then reheat as described above. Poached rhubarb also freezes well; freeze it 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 prepare the Pannukakku batter up to 30 minutes in advance and let it rest. The baked Pannukakku is best enjoyed warm from the oven, so do not bake it in advance. 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 prepared a few hours in advance, covered, and chilled. Just remove it from the fridge 30 minutes before serving to allow it to lose its chill.
Poached rhubarb tip: Once poached, save the syrup it’s boiled in! It’s delicious drizzled over ice cream or with granola or yogurt as a sweetener with a lovely rhubarb tang.
Hot butter is key: You need the butter to be hot, foaming, and bubbling – but critically, not burnt. Ensure you don’t put it in the oven too early and work swiftly to have the Pannukakku batter ready to pour as soon as the butter reaches the ideal temperature. If the butter gets too hot, it will burn and become bitter, affecting the pancake’s flavor.
Deflation is normal: Don’t worry if the Pannukakku deflates slightly after you remove it from the oven. This is perfectly normal and is supposed to happen as it settles down and ‘sets’ into its delicious custardy texture.
Family style serving: I often serve my Pannukakku family-style directly in the pan at the table. I arrange various toppings (see Substitutions and Variations for inspiration) in small bowls so everyone can customize their own slice. All you have to do is slice and serve!
Nutritional information: The information listed is an approximation for the Pannukakku itself and the suggested serving sizes. Please consider it an estimate.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.