Cast-Iron Sourdough Baked Pancake (Finnish Pannukakku)

This lovely and delicious cast-iron baked pancake has been a treat for our family every Christmas morning for years. Only recently have I begun making it with my sourdough starter.

I discovered this recipe in 2012 from Post Road Vintage. Unfortunately, she is no longer using that name so I can not link to her site but you can read my original post here with her Finnish Pannukakku recipe as written.

It is so simple to make with ingredients you will most likely have in your pantry already. Hopefully, if you are looking this up, you have made yourself a sourdough starter. If you haven’t, read on about why I have one (or you can click on the link above to make the original recipe.)

About sourdough and why I use it.

A few years ago Lydia and I decided to eat gluten-free for a few months. Funny thing, we really didn’t have a reason, just that a friend was doing it to help control her rheumatoid arthritis flare-ups and it was working quite well for her. After a while of eating this way, I began noticing that my stomach didn’t feel bloated or uncomfortable after meals. Sometimes I would even feel a little sick and sluggish after having too much bread or pasta. I started researching gluten intolerance and how to deal with it. That is when I came across Lisa from Farmhouse on Boone’s sourdough starter recipe. The fermentation process in sourdough makes it more gut-friendly. I first began experimenting with her recipes, and then became confident enough to create my own and that is how this cast-iron sourdough baked pancake came to be!

This baked sourdough pancake recipe is made for two but…

This recipe is for a small baked pancake since it is just for Dino and me. It is easily altered by doubling the ingredients to increase the number of servings…just remember to use a larger cast-iron skillet!

To make Finnish Pannukakku aka Sourdough Baked Pancake using a cast-iron pan:

Ingredients:

• 2 TBSP Butter
• 3 Eggs
• 1/4 Milk
• 1 Cup Sourdough Starter
• 1/2 tsp Salt
• 1/4 Cup Honey (or Brown Sugar)
• dash of Cinnamon on top (optional)

Directions:

1. Place the butter into a room temperature 6″ cast-iron pan and place in a cold oven.
2. Turn oven on to 375 degrees
3. While the oven is heating, whisk eggs in a large bowl.
4. Add all other ingredients to eggs and mix well.
5. When the oven is preheated, remove your cast-iron pan.
6. Add sourdough egg mixture to the pan and sprinkle with a little cinnamon, if desired.
7. Bake for 20 minutes or until a knife stuck in the center comes out clean.

When it comes out of the oven, it is an impressive risen pancake with crispy edges and a creamy center. As it cools, it will lose some of its height and is reminiscent of egg custard. It has just the right amount of sweetness.

I enjoy this with a bit of homemade preserves or fresh berries and a cup of tea. Dino has his as your would a regular pancake with butter and syrup.

YOU CAN FIND OTHER HOLIDAY RECIPES HERE:

• 1- Hour Vegan Pot Pie (Holiday Alternative Meal)
• Pumpkin Bread Pudding
• Homemade Irish Cream

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