July 18, 2013 by Bloke In A Kitchen
This wonderful, easy to prepare, custardy pudding is based on a traditional Scandinavian recipe called Pannukakku. It seems every cuisine around the world has its’ own unique take on pancakes, and this makes a nice change to the flat round ones we have with lemon and sugar. Because it’s baked in the oven, and doesn’t involve butter or oil hissing and spitting in a frying pan, young children can safely help prepare it.
Give it a go, what better excuse do you need to have pancakes more than just once a year?!
Serve with a good vanilla ice cream and warm jam for the perfect treat.
6 large free range eggs
50g caster sugar
1 teaspoon of vanilla extract
Finely grated zest of 1 lemon
225g plain flour
1 level teaspoon salt
1 level teaspoon baking powder
200g of blueberries
In a large bowl, whisk together the eggs, milk, sugar and sugar until creamy. Stir in the grated lemon zest.
Sift together the flour, salt and baking powder, and stir well into egg mixture until smooth. Now add the blueberries and give another quick final stir. Allow the batter to rest and thicken slightly, for 30 minutes.
Preheat oven to 450º F / 230ºC / Gas Mark 8.
When the pancake batter has rested, place butter in a large oven-proof dish. Put dish in the oven and allow the butter to melt, without browning. Once your butter has melted, remove dish from oven, and use a pastry brush to coat surface and sides of dish evenly with the melted butter.
Pour your pancake batter into the hot, buttered pan and return to middle shelf of the oven. Bake for 15-20 minutes, or until puffed and golden.
Perfect served warm, with vanilla ice cream and a drizzling of warm bramble jam.