Finnish Baked Pancakes

The first time I had a pancake like this was when Doug took me on a surprise trip to Country Club Plaza in Kansas City and we had breakfast at a chic little diner there. They were called "Dutch Babies" on that menu. I think they are quite similar (if not the same) as a Pannekoeken (in fact, there used to be a restaurant by this name- wait, there is still one in Maplewood, MN as of October 2008.)

Anyway... I was paging through an old issue of Midwest Living (December 2007) before Christmas and saw this recipe which is attributed to Barbara Young of Poplar Creek Guest House B&B. This makes a lovely, light "bowl" of a pancake.

A single recipe serves 2 people. I used 8" cake pans to bake these, but you can also split the batter into 2 six-inch cast iron skillets or an 8" skillet you can put in the oven. I filled this with thawed (from frozen) fruits and sprinkled it with powdered sugar. Use your imagination- this would be great with any fruits, syrups, whipped cream... I'm even gonna say you could use it with cinnamon ice cream & baked apples. Mmmm...

Oh, and I should mention that these are super easy to make!

What you need:

2 eggs (let stand at room temperature for 30 minutes)
1/2 c all-purpose flour
1/2 c milk
1/4 c butter, melted
1/4 t almond extract (I used maple and I'm gonna say vanilla would be fine, too)
1/4 t finely shredded lemon peel (completely optional- fine without it)
Fresh fruits or other yummy stuff to put in it
Powdered sugar, honey or maple syrup

What you do:

In a medium bowl beat the eggs with a wire whisk until they are frothy. Add flour, milk, 2 T of the melted butter and the almond extract. Beat until smooth. Stir in lemon peel and set aside.

Heat skillets (or pan) in a 450 degree oven for 2 minutes. Divide the remaining 2 T between the two skillets (or put it all in the 8" pan) and swirl to coat the pan. Pour batter into hot skillet. (You will see the butter gather around the edges. The butter will all go into the center and bake into the pancake. Mmmm...) Bake in the 450 degree oven about 15 minutes, or until puffed and golden. The inside will puff up- don't worry, it deflates as the pancake cools.

To serve remove pancake from oven. It slips right out of the pan. Spoon your fruit (or whatever you choose to fill the pancake with) into the center of the pancake and add powdered sugar or syrup.

Quit drooling... You probably have everything in your house to make this right now. Why not have it for dinner?