Ålandspannkaka (Finnish pancake)

Name: Ålandspannkaka (Finnish pancake)
Cook time: 55 min
Total time: 55 min
Yield: 6 servings
Cuisine: Scandinavian
Ingredients: 1 l Whole Milk; 180g Semolina (Mannagryn); 3 Large Eggs; 75g Granulated Sugar; 50g Unsalted Butter, melted; plus extra for greasing the pan; 1 tsp Ground Cardamom; 1/2 tsp Salt, fine; 1 tsp Ground Cinnamon, for sprinkling on top; 1 1/2 tbsp Granulated Sugar, for sprinkling on top; 200g Dried Prune; 400ml Water; 50g Granulated Sugar; 1 tbsp Potato Starch, mixed with cold water for thickening; Some Salt; 300ml Heavy Cream, lightly whipped

Ålandspannkaka is a rustic, custardy baked semolina pancake from the Åland Islands, gently perfumed with cardamom and cinnamon and studded with sweet prunes. It’s traditionally served warm with a glossy prune sauce and a dollop of softly whipped cream for a comforting, elegant finish.

Ålandspannkaka is a rustic, custardy baked semolina pancake from the Åland Islands, gently perfumed with cardamom and cinnamon and... Show more

Traditional Scandinavian Recipe

Health Grade

D · Occasional

Time

55 min

Price

0,57 €

Calories

662 kcal

vegetarian

kid friendly

comfort food

holiday/special occasion

Method

Preheat and grease

Heat the oven to 425° F. Melt the Unsalted Butter, then use a little of it to coat a shallow ovenproof baking dish all the way up the sides. Keep the rest of the butter nearby for the batter.

Mix the batter

In a large bowl, whisk together the Whole Milk and Semolina (Mannagryn) until the mixture looks even. Beat in the Large Eggs, then whisk in 75 g Granulated Sugar, the remaining melted butter, Ground Cardamom, and the Salt until the batter is smooth. Let it stand for 10 minutes while you start the prune compote; the semolina will swell and make the batter a little thicker and silkier.

Cook the compote

Put the Dried Prune, Water, 50 g granulated sugar, and a pinch of salt in a small saucepan. Bring it to a gentle boil, then lower the heat and simmer for 10 minutes until the prunes are soft and the liquid looks syrupy. Stir the Potato Starch into a little cold water until completely smooth, whisk it into the saucepan, and cook for 1 minute more until the compote turns glossy and thick.

Bake the pancake

Give the batter a quick stir, pour it into the buttered dish, and scatter the surface with the Ground Cinnamon and the remaining granulated sugar. Bake for 25 to 30 minutes until puffed, deep golden, and just set in the center.

Whip and serve

Lightly whip the Heavy Cream until soft peaks form. Cut the pancake into squares or wedges, spoon over the prune compote, and finish with the whipped cream while everything is still warm.