FINNISH OVEN-BAKED
PANCAKE
It is a keeper recipe. A Finnish pancake is a cross between a pancake and a custard, similar to a Dutch baby. This is quicker and easier to make than standing over the stove making individual pancakes. Prep time is just mix or blend the ingredients and pour into the hot buttered pan. In a pinch you could used a blender.
Cut into slices with a knife and serve with whatever toppings you desire such as fresh fruit, fruit sauces, whipped cream, low-carb syrup. For a hearty breakfast or brunch, add some sausages or crispy bacon on the side.
If you like, you could make a chocolate pancake by adding 3 tbsp (45 mL) cocoa powder and increasing the sweetener. This would lend itself well to a raspberry sauce or fresh raspberries and whipped cream. Yum!
Since I used unsalted butter, you can add a pinch of salt, if desired. Instead of flour as used in the original recipe, I used my bake mix. You could use the Keto Bake Mix, if desired.
This oven-baked Finnish pancake is also called pannukakku. If you like, you could add a pinch of cinnamon to the pancake mixture or sprinkle some over top of the pancake once cooled a bit. This pancake lends itself to serving with berries. Remember cooking times vary per oven out there - do keep an eye on your pancake and make a note of the total time for the next occasion. Sugar-free chia jam would be lovely served atop this Finnish oven pancake that they love so much in Finland. It is so similar to a Dutch baby pancake in the United States of America.
INGREDIENTS:
1/4
cup unsalted butter (60 mL)
4 large eggs
Liquid sweetener to equal 1/2 cup sugar (125 mL)
1 cup heavy cream (250 mL)
1 cup water (250 mL)
1 cup Gluten-Free Bake Mix 2, OR Keto Bake Mix (250 mL)
2 tsp vanilla extract (10 mL)
INSTRUCTIONS:
Preheat the oven to400°F (200°C).
In 7 x 11-inch (18 x 28 cm) baking dish place
butter. Put the dish in the oven for
about 7 minutes or until the butter has melted.
Spread the butter with a pastry brush up the sides as well.
In stand mixer with whisk, whisk eggs, liquid
sweetener, heavy cream, water, Gluten-Free Bake Mix 2 and vanilla extract on
high speed for a few minutes until the bake mix has dissolved into the liquid
ingredients. Pour batter into pan over
melted butter. Do not stir. Bake 30 to 35 minutes or until deep golden
brown on top. Allow too cool and the
middle will sink. This is a perfect spot
for strawberry sauce and my Crème Fraiche or whipped cream. You could also simply serve with low-carb
syrup and whipped cream.
Yield: 8 servings
1
serving without toppings
159.7
calories
5.5
g protein
13.3
g fat
0 g fiber
3.4 g net carbs