In Finland I have come across many recipes that are titled “Maailman Paras Pannukakku” or the “The World’s Best Pancake” and in this case it refers to an oven-raised pancake. I have been searching over the course of the last six months for an oven-raised pancake recipe that could become my “World’s Best Pancake” recipe. I finally found it. And it works perfect with berries.
As I mentioned in a previous post we have quite a few containers left of last year’s berries in the freezer. Last year was also a very good year for the berries and this past Saturday, my husband and his friend and some of the kids spent a few hours in picking. They came back with over 100 liters (over 26 gallons) of blueberries. After cleaning the berries, comes my part in the berry project. (I get the easy part) I place the berries in containers or bags and put them in the freezer.
This Oven-raised pancake recipe has a little cardamom in it which gives it a wonderful flavor. It also has a mix of barley flour and all-purpose flour. I have also in the absence of barley flour made it with either all wheat or substituted a bit of the barley flour with rye flour. The exact amounts can be found in parantheses below.
Worlds’ Best Oven-Raised Pancake (recipe is a slight variation of the Mylly Paras recipe and the original can be found here.)
1 l/4.2 c milk
4 eggs
3 dl/1.3 c all-purpose flour
2 dl/0.8 c barley flour
2-3 tbsp sugar
1 tsp salt
1 tsp ground cardamom (I usually put closer to 1 tbsp)
(1 tsp vanilla)
20 g/0.7 oz butter
(For the pancake with rye: 4 dl/1.7 c all-purpose flour and 1 dl/0.4 c rye flour)
Heat your oven to 200 C/390 F. Place a sheet of parchment paper on a baking sheet with sides. The one I use is 40×32 cm/15.7×12.6 inches. Cut the butter into little pieces and drop them on the parchment paper. Place the baking sheet with the parchment paper into the warming oven for a few minutes so that the butter has melted and remove.
Mix all of ingredients together and allow to rest while the oven heats up. Pour the batter on the parchment-paper lined sheet. Bake for about 25 minutes. Enjoy with lots of berries and possibly a little vanilla ice cream or whipped cream.
Previous posts that use berries: Blueberry cheesecake , Mustikkakukko or a Finnish Deep-dish blueberry pie with rye crust , Strawberry Fruit Salad with Lemon and Ginger, smoothies
tableofcolors 
oh yum! it looks and sounds similar to the Swedish oven pancakes we have here (traditionally on Thursdays), but the addition of cardamom is genius!
I’m sure it is very similiar to the Swedish version…and it is served here traditionally also on Thursdays after a meal of split pea soup. 🙂
Ah! Same here! Pea soup and pancakes day! 😀
We have loads of blueberries this year, although not as much as you!
It is lucky to have a good year, sometimes the spring frost gets the flowers and then there are not too many berries. This time it all worked out!
I envy you can go to the forest and pick up some berries or wild mushrooms. That is what I missed in my new country. The pancakes looking delicious. No doubt it is tasty as well.
Yes, it is nice that the berries are close by and easy to access!
OH wow. I have made finnish pancakes before… but I think I’ll try your recipe too. Thank you for making the measurement conversions available. I may have to work with it a little to get the flour measurements right. I love your photographs!
Yes, give this recipe a try! It’s so easy since it makes an entire pan at one time that can be cut into squares…no flipping of individual pancakes.
Lovely to see the buckets of blueberries and the wild mushrooms – a real feast for the eyes. And I love the recipe – will have to try barley flour. Sophie
We have been enjoying the blueberries and the mushrooms. It is just the beginning of mushroom season. Just made a pan tonight of the oven-raised pancake, it is an easy evening snack for the sitter to give to the kids.
Yum! It really does look like the worlds best pancake! 🙂
🙂 It is really good and easy as well!
Sounds fantastic, I have never had a pancake like that. Looks fluffy and delicious! So easy to bake and serve rather than flipping individual pancakes and invariably some get cold while you are making the rest. Great recipe.
So true! It’s also a good easy option for surprise guests or for brunch.
I’ve never had oven baked pancakes, and this is an excellent idea! Now I better run to the woods to pick some berries. 🙂
Yes, run and get some berries! I’m hoping to go raspberry picking tomorrow…and I hope that they are not all over ripe! I got about 4 liters last week. But it is slow picking with raspberries!
I’ve never heard of oven baked pancakes, but definetely something i must try. you are so luck to have so many fresh berries!
This recipe works fine with soy, oat or rice milk if you would like a vegan version 🙂 I have made a dairy-free version occasionally.
Looks amazing! Great post!
Thank you so much!
These look like the best pancakes in the whole world and with all of those fresh blueberries they have to be special. What are you going to do with all of those fresh blueberries?
Well…we actually did have a slight “problem” with the abundance of blueberries since the freezer was completely full! 🙂 We gave some away when our siblings came over and then we have been trying to eat them with vigor!
I don’t think I have ever seen so many blueberries at one time! What a marvellous sight. I am fascinated by your oven raised pancake. Is it a little bit like a French clafouti?
I think my husband would have picked more if their would have been space in the freezer…he made only trip. 🙂 The oven-raised pancake is not as sweet as the French clafouti. It is very similar to a pop-over batter.
Ah Pop-overs. I remember them. They are delicious too.
I never knew you can make pancakes in an oven. looks delish. Blueberries are rank as the number one food and it is great to see that you are having a good amount in your diet.
It’s delish and easy 🙂 And yes, blueberries are a superfood!
One giant pancake with blueberries piled high. Yum!
🙂 And it works great if serving a crowd…just cut it into squares with a pizza slicer.
This sounds really good. I’ll have to try it sometime soon. I’ve never made anything using barley flour and am intrigued by its use in this recipe.
The barley does not come through as an overly strong flavor and adds to the nutrition and fiber content.
Oh my, it was a mistake to read this post at 8:00 in the morning before breakfast! It looks fabulous and is making me hungry! Wow, that is a lot of berries. And are those mushrooms I see? They are gorgeous! I have a Norwegian friend and I know that cardamom is widely used in Norway. Is it common in Finland as well?
🙂 Maybe you will have to make one for breakfast on the weekend! Yes, the mushrooms are chanterelle and their season is just beginning. Since we have been having a little rain on and off, they should be fairly easy to find.
…and yes cardamom is common is sweet bread called pulla, here in Finland but not in savory dishes.
Here are some links to previous posts that have pulla recipes that use cardamom:
https://tableofcolors.com/2012/10/04/grampas-almond-braid/
https://tableofcolors.com/2012/09/18/tikkupulla/
wow I love love love blueberries. In Austria it´s too dry for chanterelle unfortunately but yours look gorgeous. (:
Oh, that’s too bad that you cannot find chanterelle. We have been having rain which is promising for the chanterelle. But I would love to come visit Austria someday and see the beautiful scenery of your country!
Yes you´re right! We hadn´t had any rain for weeks in Austria. So finger´s crossed for rain and some mushrooms in september. (:
yum, yum yum! I’ve never done pancakes in the oven before, but you may have tempted me!! I am also extremely jealous of the tonnes of blueberries you have!
Let me know if you have a chance to try the recipe 🙂
Your pancakes look luscious, and the blueberries too. 🙂
What a fun little recipe! I will have to try this 🙂
It’s a regular on my repertoire 🙂 Not too fancy and one that everyone loves!