Sunset reader Jayne Bohannon of Gunnison, CO, contributed this poofy oven pancake, suomalainen pannukakku, which is like a cross between a Dutch baby and a French clafoutis. Her Finnish great-great-grandmother used to serve it at for family gatherings at the spa she started in Berkeley, CA. Bohannon adds a berry swirl and fresh fruit on top. Try it for dessert or brunch.
4 large eggs
About 5 1/2 tbsp. honey, divided
1 teaspoon lemon zest
3/4 teaspoon salt
1 cup flour
2 1/2 cups milk
2 cups raspberries, divided
1/4 cup butter, cut into chunks
1 pound strawberries, hulled and sliced (or use another favorite fruit)
How to Make It
Set an ovenproof 12-in. frying pan or 9- by 13-in. pan in oven and preheat oven to 425°. Whisk eggs, 1/4 cup honey, and the zest in a medium bowl to blend. Add salt, flour, and 1/4 cup milk and whisk until smooth, then whisk in remaining milk.
Purée 1 cup raspberries in a food processor until smooth. Strain; discard seeds.
Remove pan from oven; add butter and swirl until melted and golden. Pour in batter. Pour raspberry purée over batter in wide ribbons. Reduce heat to 400° and bake pancake until deep golden, 30 minutes. Let stand 10 to 15 minutes to firm up (pancake will fall).
Combine strawberries and remaining 1 cup raspberries and 1 1/2 tbsp. honey in a bowl; let stand at least 10 minutes. Add honey to taste. Spoon half of fruit over pancake and serve the rest on the side. Cut pancake into wedges.
I struggled with the timing on this.....maybe I just didn't know what the consistency should be since I've never done anything like it .I took it out per the recipe and let it stand and cut it and put berries on it. When I got it to the table it seemed very under cooked...put it back in the over for 10/rest for 10 - -still seemed to not be ready so re baked for another 10/10 rest. I ended up not serving it - - just too late for the meal. When everyone left I tasted it and it was delicious. So I don't know what the right timing is I'll try again. It LOOKED great and I think with the right timing will be awesome....per other reviewers.
Made this for a Sunday brunch. It looked like a monster when it first came out of the oven--really tall above the pan. Upon sitting, though, the sides fell. Straining the pureed raspberries to remove the seeds was a pain, but otherwise, this was darn good and very impressive. Served with breakfast ham. Probably won't make again because of the nuisance of the raspberries, but it was nice for a one time thing.
This turned out pretty tasty and was better the longer we let it sit. I tweaked it just a bit by adding a teaspoon vanilla into the batter, mixing cinnamon in with the strawberries and I substituted agave syrup for the honey with the strawberries. The agave syrup didn't have quite the sweetness we needed so I drizzled honey on top of everything and it was just the right touch.