Finnish Oven Pancake (Pannukakku) with bacon and zucchini
Pannukakku is a high-rising traditional Finnish dish that is sometimes referred to as a Finnish oven baked pancake. Pannukakku is made primarily with eggs, milk, flour and sugar, is a crispy exteriored, cross between a pancake and a custard. Perfect for topping with both sweet and savoury goodies, can be served for breakfast, lunch or with tea.
- 400 ml AP flour
- 100-150 ml sugar (to taste)
- 1tsp baking powder
- 1 tsp salt
- 800 ml milk
- 3 eggs
- 30 g cold butter
- 70 g melted butter
- 2 zucchini (250-300g) diced
- 100 g smoked bacon (coarsely chopped)
- ½ medium sized onion chopped
- Salt, ground black pepper
- In a bowl, whisk together the milk and eggs using an electric mixer. Add the sugar and mix. Add the flour into the mixture little at a time, baking powder, salt, melted butter whisking thoroughly to avoid the forming of lumps.
- Cover the bowl with plastic wrap and let the batter stand refrigerated or in cool room temperature for at least 30 minutes before baking, so that the flour will absorb some of the liquid.
- Heat a fry pan over medium and add the chopped bacon to the pan. Fry it for 2 minutes; add the onion, zucchini and stirring occasionally fry gently for 3 minutes. Season with salt and pepper and remove from the heat.
- Preheat oven to 230C. Place a 25x30 cm cake pan or 26-28 cm pie plate in the oven with the 30 g butter in it. The butter should melt, but not brown. Turn the pan to be sure all of the sides are coated then.
- Pour batter into the baking pan and place in the oven for 10 minutes. Remove from the oven and sprinkle with zucchini, onion and bacon.
- Return to the oven to continue baking for another 25- 35 minutes or until puffed and golden brown. Pancake will puff up when baking, and flatten when cool. Cut into squares and serve.