A Finnish pancake is not the least bit a pancake; therefore, I don’t think it’s very aptly named. Instead it’s a custard which forms a thin dark crust on top which can possibly pass for a pancake-esque crust if you really squint your eyes when looking at it.
That said it’s about the quickest, fuss-free pancake you can make. Throw all the ingredients together in a blender or nutribullet while you preheat the oven and the cooking pan, add butter to the pan before pouring the mixture in and let the pancake puff up in the oven before your eyes.
While I was waiting for the pancake to finish, I quickly browned some butter and poured in a bit of honey and a pinch of salt to make a salted honey brown butter sauce that I poured on the pancake before eating. When I made this pancake several years ago I commented on how plain it tasted when I ate it hours later at room temperature. If you don’t like it plain, eat with your favorite pancake toppings. The possibilities are endless!
I sprinkled powdered sugar on top the pancake to make it pretty for the pictures. Place a small bit of powdered sugar in a fine mesh sieve and tap a spoon against it to distribute the powdered sugar if you don’t have a sifter or powdered sugar shaker at home.
This recipe was sent to me by Grandma Mo.
- 4 eggs
- 1/4 c. honey
- 3/4 tsp. salt
- 2 1/2 c. milk
- 1 c. flour
- 4 T. butter
- Preheat oven to 425 degrees. Put a 10-inch oven-proof heavy skillet in the oven for about 10 minutes. (If you don’t have an oven-proof heavy skillet on hand — as I don’t — use a glass pie dish.)
- Meanwhile in a blender combine eggs, honey, salt and milk. Add flour. Mix til blended smooth. Add butter to pan in oven. When butter is melted, pour batter into hot pan.
- Bake 25 minutes, or til well browned. It’s done when it doesn’t jiggle. Cut into wedges and serve with butter and honey or fresh fruit and honey, if desired.
Here’s what I said about this dish back in 2011:
This took approximately 40 minutes of baking until it no longer jiggled. After 25 minutes, I was worried the top was getting too brown and the middle wasn’t cooking, so I turned the temperature down to 400 degrees.
Mom and I ate this hot and fresh out of the oven sprinkled with powdered sugar. Hours later I tried a sliver that was room temperature, sans powdered sugar and I found it a little bland.
Not sure what was happening years ago but this time around my pancake was done in less than 25 minutes. Perhaps it was the fact that I used a cast iron pan this time instead of a glass pie dish.
You can fairly easily cut this recipe in half if you’d like to make a smaller, personal-sized pancake.