A cross between a popover and a Yorkshire pudding, pannukakku is the Finnish version of a Dutch baby. Both my mother and grandmother used to bake this dish, so it’s a childhood treat I remember fondly. The custardy batter, scented with hints of cardamom, is baked in the oven until it puffs up, and it can be savory or sweet, depending on the topping. It’s slightly sweet on its own but pairs well with bacon, sausage links, or herbs like tarragon or dill. Pannukakku is often baked in a square pan, but I use a cast-iron skillet. Leftovers can be refrigerated and reheated or eaten at room temperature.
- 6 eggs
- 1 1/2 cups milk
- 2 tablespoons sugar
- 1 teaspoon vanilla bean paste
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/8 teaspoon ground cardamom
- 1/2 teaspoon salt
- 1/4 cup (1/2 stick) butter
- Confectioners’ sugar for dusting
- Jam
- Fresh fruit
Let the batter rest for 10 to 15 minutes while you preheat the oven to 425 degrees F. Add butter to a 10-inch cast-iron skillet and put it in the oven for a few minutes or until the butter melts. Swirl the pan to evenly cover the bottom with butter.
Once the batter has rested, pour it into the hot skillet and bake until your pannukakku is puffy and golden brown, about 12 to 15 minutes. Remove the pan from the oven and let it cool for a few minutes, then cut the pannukakku into slices or wedges and serve topped with confectioners’ sugar, jam, or fresh fruit.
