Inspired by memories of Chocolate Moose in Ely, MN, and ancient ancestral foods, we wanted to create thick, custardy, Pannukakku oven pancakes. Partly based on a "Scandinavian food expert" website, we came up with this recipe.
Basic concept is to create a batter following the ratio of
1 egg : 1/4 cup flour : 1/4 cup milk, beating it well (usually about 8 eggs for a rectangle cake pan).
- vanilla extract (1 tsp)
- a bit of sugar (1 - 2 Tbs)
- a bit of baking powder (1 tsp)
- a bit of lemon zest
- dash of salt
Mix it up well, and let sit for awhile.
Preheat the oven to 400 degrees (or higher). Take a pan (oven safe cast iron, or glass cake pan), add a couple big dollops of butter, and put into the oven until the butter is melted and bubbling near browning. Pull out the pan, pour the batter in, and pop it back into the oven.
Bake for around 15 minutes, until golden on top (it will puff up a lot!).
Meanwhile, whip up some fresh whipped cream.
Serve chucks of the pannukakku topped with whipped cream and fresh or canned berries.