A Modern Homesteader

Pannakoka

This is a recipe that my mom has used for as long as I can remember. I’m not sure of the origin of the recipe but I do know that she’s had the recipe for almost 40 years and the recipe card is definitely well worn. It is similar to a recipe┬ácalled Pannakuchen but this recipe doesn’t require the baking soda.

She made this for me many times as a child, most often with sauteed apple slices, lightly sweetened and plain yogurt. I have used it on a number of Christmas mornings and other holidays when you want a tasty but quick breakfast to get the morning going and to get the oven freed up for more important things, like hams and turkeys.

Pannakoka
Print Recipe
A oven baked, puffed pancake.
Servings Prep Time
4-6 people 5 minutes
Cook Time
20 minutes
Servings Prep Time
4-6 people 5 minutes
Cook Time
20 minutes
Pannakoka
Print Recipe
A oven baked, puffed pancake.
Servings Prep Time
4-6 people 5 minutes
Cook Time
20 minutes
Servings Prep Time
4-6 people 5 minutes
Cook Time
20 minutes
Ingredients
Servings: people
Instructions
  1. Preheat oven to 400 degrees Fahrenheit (230 degrees Celsius).
  2. Add all ingredients to blender, except oil/butter. Blend.
  3. Add oil/butter to hot baking pan.
  4. Pour batter into hot baking dish.
  5. Bake 15 to 20 minutes or until brown and puffed.
Recipe Notes

We prefer this served with fruit topping. Apple slices sauteed in butter with a bit of cinnamon is nice. Plain yogurt with it provides a nice balance. You can also use maple syrup, jam or whatever strikes your fancy.

Although, I know we used to use old Pyrex glass bakeware to make this, the thermal shock is potentially dangerous. Best to use a large cast iron pan or a metal baking pan, just to be safe.

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