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The Finnish Pancake is a favorite breakfast entree here at the Christopher Dodge House.

A Finnish Pancake is a cross between a baked pancake and custard, also known as a Dutch Baby.

Our version is made in a 9×13 oven-safe dish. This recipe can easily be cut in half if you aren’t feeding an army.

Prep Time: 10 Minutes
Cook Time: 25 Minutes
Total Time: 35 Minutes
Servings: 12 (varies on size of cut)

Ingredients:

  • 1/4 lb. of unsalted butter
  • 8 large eggs
  • 1 quart of milk
  • 4 to 5 Tablespoons of granulated sugar
  • 1 teaspoon of salt
  • 1 cup of all purpose-flour
  • 1/2 teaspoon of cinnamon
  • 1 teaspoon vanilla extract (or extract of your choosing)

Instructions:

  1. Use non-stick spray to coat 9 x 13 pan.

  2. Place the ¼ lb of butter in the pan, then place the pan in a 400-degree oven (Pan can heat up in the oven while the oven is preheating). Let the butter melt in the pan.

  3. Meanwhile, mix the eggs, milk, sugar, salt, flour, cinnamon, and vanilla in a standing mixer with the whisk attachment for 30 seconds. Mix until all the ingredients are combined and there are no lumps.

  4. Pour mixed batter into the pan over the melted butter. Bake in a 400 degree oven for 20 – 30 mins. It will puff up and brown around the edges. It will deflate slightly once it's removed from the oven.

  5. Serve topped with jam, jelly, fresh fruit or maple syrup.

Recipe Cuisine: Finnish

Recipe By: Christopher Dodge House - July 26, 2019

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