Sunsetreader 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.

Jayne Bohannon, Gunnison, CO
This Story Originally Appeared On sunset.com

Gallery

Annabelle Breakey; Styling: Robyn Valarik

Recipe Summary

total:
1 hr
Yield:
Serves 8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

267 calories; calories from fat 37%; protein 8g; fat 11g; saturated fat 5.9g; carbohydrates 35g; fiber 3.5g; sodium 328mg; cholesterol 129mg.