A custardy, golden-edged oven pancake topped with fresh berries and maple syrup...no flipping, no standing over a hot stove, no stress.
Ingredients
This is all you'll need!
- Large eggs
- Milk
- Flour of choice
- Maple syrup
- Salt
- Vanilla extract
- Melted butter
- Fresh mixed berries
See recipe card for quantities.
Instructions
- Preheat the Oven and the Pan This step is the secret to everything. Preheat your oven to 400°F and place your 9x13-inch baking dish inside with a small pat of butter while the oven comes to temperature. A hot, buttered pan is what gives the pancake those deeply golden, crispy edges that make this recipe so special. Don't skip this...it's what separates a Finnish Pancake from just a baked egg dish.
- Mix the Batter: In a large bowl, whisk together the eggs, milk, maple syrup, vanilla extract, and salt until smooth and fully combined. Then gradually add the flour, whisking as you go, until the batter is completely lump-free. Take your time here - a smooth batter means an even, silky center. The batter will be quite thin, which is exactly right.
- Butter the Pan and Pour: Carefully remove the hot baking dish from the oven - use good oven mitts, the dish will be very hot. Swirl the melted butter around to coat the entire bottom and sides. Then immediately pour the batter in and return the dish to the oven. Working quickly here helps maintain the heat that creates those signature edges.
- Bake: Bake at 400°F for 20-25 minutes. The pancake will puff up dramatically as it bakes the edges climbing high and turning golden while the center stays custardy and just set.
- Cool, Top, and Serve: Let the pancake cool in the pan for a few minutes before slicing - it will deflate as it cools, which is completely normal and expected. The texture settles into something rich and custardy. Top generously with fresh mixed berries and a drizzle of maple syrup. Slice into squares and serve straight from the pan.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with [this recipe]:
Finnish Pancake with Berries
A custardy, golden-edged oven pancake topped with fresh berries and maple syrup...no flipping, no standing over a hot stove, no stress.
Ingredients
Method
- Preheat the oven and pan: Preheat oven to 400°F (220°C). Place a 9x13-inch baking dish in the oven with 2 tablespoons melted butter to melt while the oven comes to temperature. A hot, buttered pan is what creates the crispy golden edges.
- Mix the batter: In a large bowl, whisk together 6 large eggs, 2 cups milk, 0.3 cups maple syrup, 1 teaspoons vanilla extract, and 0.5 teaspoons salt until smooth and fully combined. Gradually add 1 cups flour of choice, whisking as you go, until no lumps remain. The batter will be quite thin - that's exactly right.
- Butter the pan and pour: Carefully remove the hot baking dish from the oven using good oven mitts. Swirl the melted butter to coat the entire bottom and sides. Immediately pour in the batter and return to the oven.
- Bake: Bake for 20-22 minutes he pancake will puff up dramatically with golden, crispy edges and a custardy center. Resist opening the oven door early.
- Cool, top, and serve: Let the pancake cool in the pan for a few minutes. It will deflate as it cools, which is completely normal. Top generously with 2 cups fresh mixed berries and an extra drizzle of maple syrup. Slice into squares and serve straight from the pan.
