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.