DISH RESEARCH · Dessert
Pannukakku
Valio’s pannukakku mixes a sweet egg, milk and wheat-flour batter, rests it, pours it onto paper in an oven pan, bakes it in two temperature stages and serves it with jam and vanilla sauce.
About Pannukakku
Research draft based on the references below. These notes describe particular recipes and presentations; ingredient connections are still being reviewed.
Valio’s pannukakku is a sweet oven pancake made from eggs, milk, wheat flour, sugar and liquid Oivariini. The recipe presents it as a dessert to follow pea soup.
Four eggs are beaten to break up their structure. Milk is added, then the dry ingredients and liquid Oivariini are beaten into the mixture.
The batter rests for thirty minutes. A little water is sprinkled over the base of an oven pan, and baking paper is laid on it before the batter is poured over the paper.
The pancake bakes in the middle of the oven at 250°C for fifteen minutes. The temperature is lowered to 225°C for about thirteen more minutes, until the surface and base have developed the colour described by Valio.
The selected sweet pancake is served with prepared jam and vanilla sauce from Valio’s accompaniment suggestions. These are separate finishes for the baked pancake.
Ingredients in Pannukakku
Recorded ingredient connections, rather than a complete recipe. Explore an ingredient for more detail.
Ingredient connections awaiting review. Versions and preparation vary.
Origins & food traditions
Explore the countries and cooking traditions associated with this dish. These connections do not establish a single birthplace or limit where the dish is eaten today.