PANNU KAKKU (FINNISH OVEN PANCAKE) RECIPE - FOOD.COM
An eggy, buttery, oven pancake. This looks so good, I can't wait to try it. Putting the recipe hear for safe keeping. I got it off Erin's kitchen blog. Hope she doesn't mind. Update: Finally got to make this deliciously ooey, gooey pancake. I also added a dash of vanilla and would also recomend decreasing the butter to about 6 tbs from 8. I also preheated the oven to 400 degrees to melt the butter and then decreased the temp to 350 when I put the batter in. Oh so yummy! I will update the ingredients below so that the nutritional information is correct.
Total Time 50 minutes
Prep Time 10 minutes
Cook Time 40 minutes
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees.
- Melt butter in oven in a 9x13 pan; should be sizzling when you take it out.
- Meanwhile, mix other ingredients like hell - till very frothy. Pour batter into pan with melted butter.
- Bake 40 minutes. Eat immediately.
Nutrition Facts : Calories 413.9, FatContent 18, SaturatedFatContent 10.2, CholesterolContent 182.9, SodiumContent 168.9, CarbohydrateContent 53.5, FiberContent 0.6, SugarContent 33.9, ProteinContent 9.1
THE BEST SKILLET PANCAKE RECIPE TO COOK IN THE OVEN | KITCHN
A step-by-step recipe showing you how to mix, bake, and serve a family-sized pancake to rival any diner-style stack.
Provided by Patty Catalano
Categories Baked good Main dish Pancake Breakfast Breakfast sweet Brunch
Total Time 2400S
Prep Time 600S
Cook Time 1800S
Yield 6
Number Of Ingredients 10
Steps:
- Heat the oven and skillet to 375°F. Arrange a rack in the upper third of the oven and heat the oven to 375°F. Place a 10-inch cast iron skillet or oven-safe nonstick pan in the oven while it heats.
- Mix the dry ingredients. Whisk 1 1/4 cups all-purpose flour, 2 tablespoons granulated sugar, 2 teaspoons baking powder, 1/2 baking soda, and 1/2 teaspoon kosher salt together in a large bowl.
- Melt the butter. Microwave 2 tablespoons unsalted butter in a separate smaller microwave-safe bowl or large measuring cup in 10-second bursts until melted, 30 to 40 seconds.
- Mix wet ingredients. Add 1 1/4 cups buttermilk to the melted butter. Then separate 2 eggs, collecting the egg whites in the measuring cup used for the buttermilk. Add the egg yolks to the melted butter and whisk to combine.
- Combine the wet and dry ingredients. Pour the buttermilk mixture into the flour mixture and stir with a spatula until most of the flour is moistened. Add the egg whites and fold in just until incorporated, but do not overmix.
- Rest the batter. Set the batter aside for 10 minutes.
- Melt the butter in the skillet. Cut the remaining 2 tablespoons unsalted butter into 4 pieces. Take the preheated skillet out of the oven and add the butter. Swirl the pan until the butter melts and coats the bottom and sides.
- Add the batter to the pan. Transfer the pancake batter to the pan and spread into an even layer.
- Top with blueberries. Sprinkle 1 1/2 cups blueberries evenly over the pancake batter.
- Bake the pancake. Bake the pancake until puffed and golden brown, 25 to 30 minutes.
- Serve the pancake. Cut into wedges and serve with maple syrup and more berries.
Nutrition Facts : SaturatedFatContent 5.7 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 32.3 g, SugarContent 10.4 g, ServingSize Serves 6, ProteinContent 6.8 g, FatContent 10.1 g, Calories 244 cal, SodiumContent 348.5 mg, FiberContent 1.6 g, CholesterolContent 0 mg
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