Oven baked pancakes are a traditional Scandinavian dish. Find out how to make these fluffy delights here, complete with tangy yogurt and sweet blueberries.
A taste of Scandinavia
I don’t know if you’ve noticed but Scandinavian cooking has become a thing. It’s definitely up there on the list of food trends for 2016 and this is my first foray into blogging the cuisine!
When I started writing this post I knew only one thing, that the recipe was delicious. But, I struggled with how to describe it. In England we tend to use the the words “Scandinavian” and “Nordic” interchangeably, when in fact Scandinavian refers to anything from the Scandinavian Peninsula and Nordic refers to anything from Denmark, Norway, Sweden, Finland and Iceland. Confusing right!
When I first came across the concept of Oven Baked Pancakes they were sold to me as Nordic (they even appear in my Nordic Bakery Cook Book). But the more I researched these fluffy delights, I discovered that they are actually eaten in Sweden, where they serve up a savoury version every Thursday which is eaten alongside a traditional pea soup. The Nordic Bakery Cookbook even admitted that these are enjoyed on a daily basis by children in Finland! That sounds like they’re Scandinavian to me?!
Confusion over terminology aside – after all why get bogged down in the specifics when we could be eating pancakes right now – one thing I do know is that blueberries are featured in both Nordic and Scandinavian food. So, topping my oven baked pancakes with a creamy yogurt and sharp blueberries was a pretty safe bet! (And a tasty one too.)
Something Special for Pancake Day
Whether kids in Finland eat these for breakfast every day or not, having tried these I soon realised they were far too decadent to become my go-to breakfast. These had to be saved for something special like Valentines Day, birthdays or even Pancake Day.
When I was growing up as a child pancakes were literally only eaten on Pancake Day when I would proceed to stuff my face with as many as physically possible over the course of an evening. There were no leisurely brunches at the weekend tucking into fluffy American style pancakes topped with maple syrup; and savoury crepes certainly didn’t enter into my parent’s imagination. Instead when Pancake Day came around we all got up the table with a big old bag of lemons, the bag of sugar straight out of the cupboard. We would then wait patiently as my Dad delivered the pancakes to our plates, one after the other. This went on for hours until all the milk, flour and eggs in the house had been used up and we were full to bursting.
As fun as that was, I’m pleased to say pancakes are a pretty regular staple in my diet these days. Each Pancake Day I now look to try a new and exciting pancake recipe that will beat the classic lemon and sugar combo which I ate for so many years. These Scandinavian Oven Baked Pancakes really did the trick!
Oven Baked Pancakes
Now I’ll be perfectly honest, cooking your pancakes in the oven rather than on your stove isn’t going to save you time. It takes roughly an hour to get these pancakes on to your plate. But, one of the benefits is that everyone’s pancakes re ready at the same time! No more waiting as each individual pancake is delicately crafted.
You also get an entirely different texture with Scandinavian Oven Baked Pancakes. I like them best when the edges are crisp and the rest fluffy. I like them even more when the centre has a slight custard like wobble! Unlike the traditional English Pancake there is sugar in the pancake batter, so these are sweet and almost cake like.
As if the sugar in the batter wan’t enough to satisfy your sweet tooth, these pancakes are dusted with a generous helping of icing sugar.
If you’re feeling a bit more adventurous then you could even top these pancakes with lingonberries (related to the blueberry and cranberry) or rhubarb, two popular Scandinavian ingredients.
Scandinavian Oven Baked Pancakes – The Recipe
- 50g caster sugar
- 125g self raising flour
- Pinch of salt
- 1 egg
- 375ml milk
- 50g melted butter
- Seeds of 1 vanilla pod
- Lemon zest
- 150g fresh blueberries
- 200ml natural yogurt or quark
- Icing sugar to dust
- Place the sugar, flour and salt into a large mixing bowl and make a well in the middle.
- Add the two eggs straight into the well and begin whisking the wet and dry ingredients together.
- As a paste begins to form, slowly start adding th emilk and melted butter to the mix, whisking well to ensure there are no lumps.
- When all the liquid has been added, scoop out the seeds of the vanilla pod and add to the batter along with the grated lemon zest.
- Whisk vigorously until light and airy.
- Let the batter rest while you pre-heat the oven to 200C and line your roasting tin with grease proof paper.
- Pour the batter into the tray and bake in the oven for 30 minutes or until the pancake is golden and just set.
- Leave to cool for a few minutes before topping with yogurt and fresh berries.
- Dust with icing just before serving.
Jon was a big fan of these Scandinavian oven baked pancakes. Although they take longer to make, they are so effortless that they are worth the wait. There’s no stress of flipping them and by using grease proof paper its impossible for them to stick to the bottom of the pan!