The World’s Best Pancake

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.
cleaning berries

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.
berries2Previous 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


  1. 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!

  2. 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.

  3. 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!

  4. 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

    1. 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.

  5. 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.

  6. I’ve never had oven baked pancakes, and this is an excellent idea! Now I better run to the woods to pick some berries. 🙂

    1. 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!

  7. 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?

    1. 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!

  8. 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?

    1. 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.

  9. 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.

  10. 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.

  11. 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?

    1. 🙂 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.

    1. 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!

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