Pannukakku is a Finnish style of pancake with a crispy exterior and soft, buttery interior. It is made with milk, sugar, eggs, flour, and sometimes vanilla extract and lemon zest. Over-mixing should be avoided, and it is traditionally served with sweet toppings or savory accompaniments. It is often eaten on the evening of June 23rd during Finland’s midsummer celebrations.
Various types of pancakes are enjoyed around the world and pannukakku refers to a Finnish style of pancakes. Pannukakku is often described as a pancake with the fluffiness of a custard. This traditional Finnish dish generally features a crispy exterior with a slight crunch surrounding an airy, soft interior with a rich buttery flavor.
Generally, the main ingredients used in Finnish pancake are milk, sugar, eggs, flour and a pinch of salt. Some recipes also include vanilla extract and lemon zest. Usually, however, no leavening agent is included. After the eggs have been beaten until soft, the other ingredients are added to form a smooth batter. In some recipes, the ingredients are whipped together, then the batter is covered and allowed to rest before moving on to the next step.
Over-mixing can make the pannukakku too thick. This can make the pancake tough and chewy, as well as affect how much it rises. To avoid this problem, the dish is usually mixed by hand. When blended by a blender, care is generally taken to avoid over-blending.
Once the batter is ready, it is poured into a heated and buttered baking dish. While the Finnish pancake is cooking, it will puff up and prepare the custard. The dish is usually ready to remove from the oven when the top turns a golden yellow or brown color. A toothpick or knife can also be inserted into the center to check if it’s done. As it cools, the pancake usually falls in the middle.
The amount of liquid used in the dish and the size of pan used for cooking will affect the finished product. A thinner batter, for example, can be formed by adding melted butter to the actual batter or by increasing the amount of milk used. By using a thinner batter, the pannukakku is likely to be thinner as well. Conversely, when a thicker batter is used, the final product can be creamier and more custard-like.
Finnish pancakes are commonly served as a breakfast dish or eaten as a dessert. Once served, a variety of different sweet ingredients can be used to accompany the pannukakku, including jam, jelly, and whipped cream. Fresh fruit, maple syrup and powdered sugar are also popular toppings. Alternatively, the sugar can be eliminated from the pancakes to allow the dish to accommodate savory ingredients such as sausage gravy or split pea soup.
A pannukakku can be eaten anytime in Finland, but they are also traditionally served on the evening of June 23rd. June 24 is celebrated as the birth of St. John the Baptist, and these pancakes are typically eaten the night before. This holiday also coincides with Finland’s midsummer celebrations for the summer solstice and is customarily honored with bonfires and picnics. The batter can be made at home or taken to the campfire location and baked over the flames.
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