Pannukakku (Finnish Oven Pancake)
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!
Servings: 6 servings
Ingredients
For pannukakku:
- 115 g unsalted butter
- 3 large eggs
- 90 g plain flour
- 400 ml whole milk
- 45 g caster sugar
- 1 tsp vanilla extract
- Pinch of salt
For the mascarpone cream (optional):
- 250 ml double cream
- 250 g mascarpone cheese softened at room temperature
- 30 g icing 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 chunks
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. Any leftover mascarpone cream keeps in the fridge for up to 5 days in an airtight container.
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!