Pankaka (Oven Pancake)

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Apple Pankaka

I know- it’s a strange name!    My Swedish mother in law introduced me to pankaka (and cardamom) but I didn’t think to ask for her recipe before she passed away, so I’ve spent twenty years trying every oven pancake recipe I found.  This one is my favorite.  Mostly because it’s simple and takes less than five minutes to get into the oven.  I highly value simplicity, especially in the kitchen and especially in the morning! When we have company I make 2 or 3 of these at the same time and use different fruit at the bottom for variety.

2 cups milk (substitutes such as almond or coconut milk  work well)

4 eggs

1 Tb sugar

1 tsp vanilla ( this is my personal addition/addiction)

1 cup flour ( I use whole wheat or spelt, but white make a puffier pancake)

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pour batter over diced apples

 

Mix all ingredients with a wire whip and pour into a greased 9×13 pan.  Bake at 400 about 25 minutes or until golden brown and puffy.  It deflates as it cools down (so don’t be disappointed- it’s just part of the life cycle of an oven pancake.  What goes up must come down:)

Traditionally served with a sprinkle of lemon juice and light dusting of powdered sugar.

Favorite Variation:  slice or dice 2 tart apples and place in bottom of baking dish with 4 TBSP butter and a heavy dash of cinnamon.  Place in the oven to melt the butter while mixing the batter.  I prefer soft apples, so I let them bake about 15 minutes before adding the batter.  My kids prefer them al dente, so sometimes I  skip the pre bake step.  Can also line the bottom of the pan with 1-2 cups of  bananas or blueberries or any favorite fruit.


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