Entree: Finland – Lapland – Pannukakku (Oven-baked custardy pancake with crisp edges, traditionally served with berry jam)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 15 min

Cook 30 min

Additional 10 min

Total 50 min

Ingredients

- 6 large eggs, approx. 10.6 oz (300 g) total
- 3 cups (720 ml) whole milk
- 2 cups (240 g) all-purpose flour
- 1/4 cup (50 g) granulated sugar
- 4 tbsp (56 g) unsalted butter, melted, plus 1 tbsp (15 g) for pan
- 1 tsp (5 g) fine salt
- 1 tsp (5 ml) vanilla extract (optional)
- 1 cup (240 g) cloudberry jam or lingonberry jam for serving
- Powdered sugar for dusting (optional)

Instructions

1. Preheat the oven to 425°F (220°C). Place a 9x13-inch (23x33 cm) baking dish or rimmed sheet pan in the oven with 1 tbsp (15 g) butter so it melts and coats the pan.
2. In a large bowl, whisk the eggs until pale. Add the milk, melted butter, and vanilla extract and whisk to combine.
3. Sift the flour, sugar, and salt into the egg mixture and whisk until smooth. Let the batter rest 10 minutes while the oven finishes preheating.
4. Carefully remove the hot pan from the oven, swirl the melted butter to coat, and pour in the batter. Return the pan to the oven.
5. Bake 25–35 minutes, until the pancake is puffed, golden at the edges, and set in the center. A toothpick inserted should come out mostly clean.
6. Remove from oven—the pancake will deflate slightly as it cools. Cut into squares and serve warm with cloudberry or lingonberry jam and a dusting of powdered sugar if desired.