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.
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
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