Finnish Pancakes (Pannukakku)

(An easy overnight dish to create for a festive brunch)

 

• 5 Jumbo Eggs
• 1 C. Milk
• ¼ C. Orange Juice
• ½ C Sugar
• 1 C Flour
• ½ Tsp. Baking Powder
• ¼ Tsp. Salt
• ½ C. Sweet Butter (1 cube)
• Powder Sugar (for dusting when baked)

Preheat oven to 425 degrees

Total cooking time 30 minutes

Serves 4 to 6

• Place all ingredients the day before cooking, except the butter and powder sugar, in a blender
• Process until well blended
• Keep blender with mixture in refrigerator overnight so that the ingredients can meld well.
• Next morning, preheat oven.  Take the blender out of refrigerator so that the batter will warm up a bit. Right before pouring the batter into the pyrex dish, process once again until blended.
• Place butter in a 9 X 13 X 2 pyrex dish and place dish in 450 degree oven until butter sizzles, but is not brown(this will take about 10 minutes)
• Pour re-processed batter into pyrex dish and bake for about 20 minutes or until puffed and brown.  The edges will be higher than the rest and will be brown most likely.
• Remove from the oven and sprinkle with powder sugar.
• Serve immediately (It will fall quickly, but don’t fear, because it’ll still be delicious.)

• Variations include putting some orange zest in batter; substituting orange juice with lemon juice and/or zest.
• It’s sweet enough to eat without syrup; however, fresh fruit like strawberries, peaches, etc. are delicious placed on top.
• It freezes well and can be reheated in a micro-wave.  It’s even good cold.
• You can make the batter the same morning, but I really feel its best when left in the refrigerator over night.

ENJOY!!!

Margot