6 years ago
Friday, December 16, 2011
Looking for a new recipe for the holiday mornings?
I have been indulging in this breakfast delight all year long, and I've just about got it perfected. Over the years I've tried different versions of a Finnish pancake — a suomalainen pannukakku, a big poofy oven-baked, custard-like creation made simply of eggs, milk, flour and sugar. I finally found one I can work with, from Sunset magazine.
Theirs uses honey and lemon zest to brighten it up, and fresh berries in the mix — raspberries inside, strawberries on top. Don't know about you, but the process of pureeing and then straining (and straining, and straining...) the raspberries to get the seeds out is more of a pain than I'd like in the mornings; thus, I often toss in plump blueberries instead (as pictured, above).
Be sure to let it rise and brown the edges; it'll settle down out of the oven. It's a killer breakfast, and works equally well with a stout black or a floral white tea.