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Pannukakku (Finnish Oven Pancake) with Mascarpone Cream and Poached Rhubarb Recipe

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4.2 from 35 reviews

Pannukakku, or Finnish oven pancake, is a delightfully light and fluffy baked pancake that is simple to prepare and perfect for breakfast or dessert. This recipe features a soft, custard-like texture with the delicate sweetness of vanilla and caster sugar, baked to golden perfection. For a more indulgent experience, serve it with optional mascarpone cream and poached rhubarb, adding creamy richness and tart fruitiness that complement the pancake beautifully.

Ingredients

For the Pannukakku:

  • 115 g unsalted butter
  • 3 large eggs
  • 90 g plain flour
  • 400 ml whole milk
  • 45 g caster sugar
  • 1 tsp vanilla extract
  • Pinch of salt

For the Mascarpone Cream (optional):

  • 250 ml double cream
  • 250 g mascarpone cheese, softened at room temperature
  • 30 g icing sugar
  • 1 tsp vanilla extract

For the Poached Rhubarb (optional):

  • 250 g caster sugar
  • 250 ml water
  • 3 stalks of rhubarb, leaves trimmed and chopped into chunks

Instructions

  1. Prepare the Poached Rhubarb: In a saucepan, combine 250 g caster sugar and 250 ml water. Bring to a gentle boil to dissolve the sugar, then add the chopped rhubarb chunks. Reduce heat and simmer for about 10 minutes until the rhubarb is tender but still holds its shape. Remove from heat and let cool while you prepare the pancake.
  2. Make the Mascarpone Cream: In a mixing bowl, whisk the double cream until soft peaks form. Gently fold in the mascarpone cheese, icing sugar, and vanilla extract until smooth and creamy. Chill in the refrigerator until ready to serve.
  3. Prepare the Batter: Preheat your oven to 200°C (392°F). Melt the unsalted butter and set aside to cool slightly. In a mixing bowl, whisk the eggs with caster sugar until pale and fluffy. Gradually add the flour and salt, whisking to combine without lumps. Slowly pour in the milk, followed by the melted butter and vanilla extract, whisking until the batter is smooth and well blended.
  4. Bake the Pancake: Pour the batter into a buttered oven-safe dish or roasting tin. Place in the preheated oven and bake for approximately 30 to 40 minutes or until the pancake is puffed, golden brown on top, and set in the center.
  5. Serve and Enjoy: Remove the pannukakku from the oven and let it cool slightly. Slice into portions and serve warm, optionally topped with the mascarpone cream and poached rhubarb for a delicious and elegant treat.

Notes

  • The poached rhubarb and mascarpone cream are optional but add wonderful flavors and textures to the pannukakku.
  • Use whole milk for a richer batter; however, semi-skimmed milk can be substituted for a lighter result.
  • Ensure the oven is fully preheated to get the best puff and texture from the pancake.
  • Serve pannukakku warm for optimal taste and texture freshness.
  • Leftovers can be refrigerated and gently reheated in the oven or microwave.

Find it online: https://recipethrive.com/pannukakku-finnish-oven-pancake-with-mascarpone-cream-and-poached-rhubarb-recipe/