This beloved breakfast dish goes by many names in our household. Growing up, my dad called it Pannukakkua, my grandmother called it Krepsua and when trying to describe this scandanavian favorite to the non-initiated, it becomes a "Finnish oven pancake". Mr. P has taken to calling it "thing in the pan". There is also disagreement about the best way to top this custardy breakfast confection. My grandmother loved hers with maple syrup (easily accessible in Northern Michigan), my father's (and my) favorite preparation is to add less than the original 1/2c of sugar called for (as I've listed the recipe here) to the pannukakkua itself and then top the completed dish with lemon and a sprinkle of granulated sugar. There are those, however, who prefer it with powdered sugar or even plain. By any name, and however you top it, this is a delicious way to start a day.
Pannukakkua aka 'thing in the pan'
1 1/4c flour
3 c milk
1 tsp salt
1 stick (1/4 lb) butter, melted and lukewarm
1/4 c sugar
Preheat oven to 450 F and grease a 9 x 13" pan.
In a mixing bowl, beat eggs with whisk. Add 1/2 c of the milk and whisk until combined. Add melted butter and sugar, whisking to combine. Add remaining milk. Slowly add flour, whisking until combined. Pour into pan and bake for 30 minutes or until puffed up and golden brown and the middle has set. It will un-puff as it cools, but do not fret, it's supposed to collapse. Serve warm with your choice of topping.