Baked Pancake (Pannukakku)

By norsegal8

A puffy baked pancake is popular in all of the Scandinavian countries. The proportion of eggs to milk to flour varies according to individual tastes. Some people like a custardy pancake with less egg and milk in relation to the flour, and some like a heavier, rib-sticking variety. My personal favorite is this one, which turns out a crispy, high-sided, golden shell that is a perfect cradle for fresh fruit and powdered sugar. The proportions are easy to remember and to scale up or down - an equal measure of flour, eggs and milk with a touch of sugar and a touch of salt.
For baking, a large, slope-sided paella pan or a large slope-sided frying pan with a handle that can go into the oven is ideal. Another option is to bake the pancake in four 9-inch pie pans.

Ingredients

• TOPPINGS:
• 1 1/2 cups all-purpose flour
• 1 1/2 cups milk
• 6 eggs
• 1 tablespoon sugar
• 1 teaspoon salt
• 1/2 about 1/2 cup butter for the baking pan or pans
• 1 cup whipping cream, whipped
• 2 tablespoons powdered sugar
• fresh fruit

Details

Servings 4

Preparation

Step 1

In a bowl, whisk together the flour, milk eggs, sugar and salt until no lumps remain. Let stand for 30 minutes.

Preheat the oven to 450 degrees.

Put the butter into 1 large (14 to 16-inch) slope-sided pan (with a 4-quart capacity) or into four 9-inch pie pans and preheat in the oven until the butter is melted. Brush the entire pan with the butter. Pour in the pancake batter. Bake for 15 to 20 minutes until the edges are puffed high and golden.

Serve immediately!! The pancake will settle quickly, so have the eaters ready at the table. Sprinkle the pancake with powdered sugar and spoon fresh fruit onto individual servings and top with whipped cream sweetened with powdered sugar.