Photo: Annabelle Breakey; Styling: Robyn Valarik
Total Time
1 Hour
Yield
Serves 8

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.

How to Make It

Step 1

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.

Step 2

Purée 1 cup raspberries in a food processor until smooth. Strain; discard seeds.

Step 3

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).

Step 4

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.

Ratings & Reviews

peachome's Review

Bianca09
April 20, 2014
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.

Onecentinvegas's Review

LarryMortenson
January 19, 2014
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.

orangepeelkitty's Review

willowlillie
October 25, 2012
This is a great recipe and is one of my favorites so far. Very delicious and fun to make. I'm so happy I found this online again after misplacing the Sunset issue that has this recipe. Yay!

Bianca09's Review

57eagles
April 07, 2012
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.

LarryMortenson's Review

orangepeelkitty
December 17, 2011
N/A

57eagles's Review

peachome
June 24, 2011
This is fun to make, easy and delicious. More custard than pancake. Everyone will enjoy it!

willowlillie's Review

Onecentinvegas
May 27, 2011
Truly scrumptious! Looks every bit as pretty as the picture. The only thing better is sharing it with friends and family over a big pot of delicious coffee! Enjoy....it's yummy