I’m a big. fan. of. pancakes., but sometimes you want something a little lighter for breakfast.  This Finnish oven pancake is perfect for that.  It kind of tastes like a cross between a crepe and a Dutch Baby.  It’s kind of eggy and very tender.  It puffs up just like a Dutch Baby, but doesn’t get the crispy edges.  It’s also perfect for feeding a crowd, as it barely fits in a large jelly roll pan.  That said, it’s possible for 4 people to eat it all…not that I’d know from personal experience or anything…it’s just that good.  Topped with a little freshly whipped cream and some fresh berries and you have a delicious breakfast  that’s fancy enough for company and simple enough for everyday.

Finnish Oven Pancake

Serves 6

From Jaana, my favorite Finn

• 3 1/3 cup milk (I used skim)
• 3 eggs
• 1/4 cup (1/2 stick) melted butter
• 1 tsp vanilla sugar (I put used vanilla pods in some sugar and save it for baking, if you don’t have some on hand, then add 1 tsp vanilla extract)
• 1/4 cup granulated sugar
• 2 cups all-purpose flour
• 1 tsp baking powder
• 1 tsp salt

Preheat oven to 400°F.  Grease a large jelly roll pan with cooking spray, then line with parchment paper, leaving some to hang over on all sides, then grease again with cooking spray.

In a large bowl, whisk together the milk, eggs, melted butter and sugars.  Sift in the flour, baking powder and salt, whisking until well mixed.

Carefully pour the batter into the prepared baking sheet (you won’t want to move it very far to put it in the oven since it’ll be really full!).  Bake for 15-25 minutes, rotating halfway through, until pancake is golden and bubbly.  Serve with whipped cream and fresh berries.