Almost exactly two years ago when my mom was in town visiting I made a Finnish Pancake, which was less of a pancake and more like custard pie to me. I wasn’t overly thrilled by it.
Rooting through my overflow of clipped out recipes sent to me by my grandma, I found a recipe for a Giant Baked Pancake Puff, made in a 13×9-inch pan intended to serve four. Hell. I don’t need that much pancake lying around my house. So I decided to cut the recipe down to an appropriate size for one person – by quartering it – and see if I like this type of pancake more than I did the Finnish Pancake.
- 1/2 T. butter
- 1 large egg
- 1/3 c. milk
- 1/4 tsp. vanilla
- 1 T. sugar
- 1/4 c. plus 1/8 c. flour
- 1/8 tsp. salt
- yogurt, warmed maple syrup, fruit of any kind, powdered sugar, for serving
- Preheat oven to 375 degrees.
- As oven preheats, place butter in a small cast iron skillet and put pan in the oven until butter melts. Remove pan and swirl until melted butter is distributed. Set aside.
- Break egg into bowl. BEat with a whisk. Add milk and vanilla and beat a minute longer. Sprinkle in flour and salt and whisk until flour is incorporated. Lumps are OK. Pour batter into prepared pan and bake in center of the oven for 25 to 30 minutes or until puffy and golden. Serve with your favorite toppings.
Turns out I liked this pancake much better. It actually tastes mostly like a pancake. It’s so simple to make and seems lighter compared to the conventional pancake. But maybe that’s because I usually eat several of the conventional pancake and of this I only ate one. I will be making this pancake over and over again.