Pannukakku (Finnish Oven Pancake)

A cross between a popover and a Yorkshire pudding, cardamom-scented pannukakku is the Finnish version of a Dutch baby. "The Fresh Eggs Daily Cookbook" by Lisa Steele

A cross between a popover and a Yorkshire pudding, pannukakku is the Finnish version of a Dutch baby. Both my mother and grandmother used to bake this dish, so it’s a childhood treat I remember fondly. The custardy batter, scented with hints of cardamom, is baked in the oven until it puffs up, and it can be savory or sweet, depending on the topping. It’s slightly sweet on its own but pairs well with bacon, sausage links, or herbs like tarragon or dill. Pannukakku is often baked in a square pan, but I use a cast-iron skillet. Leftovers can be refrigerated and reheated or eaten at room temperature.

Makes 8 servings

• 6 eggs
• 1 1/2 cups milk
• 2 tablespoons sugar
• 1 teaspoon vanilla bean paste
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/8 teaspoon ground cardamom
• 1/2 teaspoon salt
• 1/4 cup (1/2 stick) butter

For Topping

• Confectioners’ sugar for dusting
• Jam
• Fresh fruit

In a large bowl, whisk the eggs, milk, sugar, and vanilla bean paste. In a medium-sized bowl, whisk the flour, baking powder, cardamom, and salt. Add the flour mixture to the egg mixture and whisk until smooth and no lumps remain. The batter will be thin and look like pancake batter.