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)
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)
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.