A delicate Finnish-style oven pancake turns beautifully airy at the edges and luxuriously creamy in the center. Serve it with silky mascarpone cream and fresh strawberries — quick, striking, and perfect for breakfast or dessert.
Ingredients
For the batter
- 2 eggs
- 3 tbsp | 38 g sugar
- 2 1/2 tsp | 8 g vanilla sugar
- 1 2/3 cups | 400 ml milk
- 1/3 tsp salt
- 1 cup | 120 g flour
- 1/2 tsp baking powder
- 2 tbsp | 30 g unsalted butter, melted
For the cream and serving
- 1 cup | 250 g mascarpone
- 1/4 cup | 30 g powdered sugar
- Strawberries, to taste
How to make it
- Preheat the oven to 400°F | 200°C. Prepare a 9 1/2–10 1/4 in | 24–26 cm round pan (you can line it with parchment).
- In a bowl, whisk together the eggs, sugar, vanilla sugar, and salt until smooth.
- Add the flour and baking powder, then mix thoroughly until no lumps remain.
- Pour in the milk and melted butter. Stir until the batter is smooth and pourable.
- Pour the batter into the pan and bake for 20 minutes at 400°F | 200°C, until golden and the edges are puffed.
- For the cream, mix the mascarpone with the powdered sugar until smooth.
- Let the pancake cool slightly, spread the cream over the top, and arrange the strawberries in slices or whole.
- Serve immediately. If you like, dust with a little extra powdered sugar or garnish with mint leaves.
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Tips and variations
- Pan: a 9 1/2–10 1/4 in | 24–26 cm round pan or an ovenproof skillet with high sides works best.
- Sweetness: if you prefer a less sweet dessert, reduce the sugar in the batter to 2 tbsp.
- Substitutions: mascarpone can be replaced with soft cream cheese or 33% whipping cream (go easy on the sugar and adjust to taste).
- Milk: neutral plant-based milk works well too, such as oat or almond; the texture will stay nearly the same.
- Berries: raspberries, blueberries, blackberries, or a seasonal berry mix all work beautifully instead of strawberries.
Storage
The pancake base without cream keeps in a container in the refrigerator for up to 2 days; reheat before serving. Once assembled with cream, it is best eaten the same day or stored in the refrigerator for no more than 24 hours.
Nutrition
| Serving | 1 of 6 |
|---|---|
| Calories | ≈ 405 kcal |
| Protein | ≈ 8.2 g |
| Fat | ≈ 25.5 g |
| Carbs | ≈ 35.3 g |
FAQ
What kind of pan is best, and do I need to grease it?
A 9 1/2–10 1/4 in | 24–26 cm pan with high sides or an ovenproof skillet works well. If the surface is not nonstick, line it with parchment or lightly grease it with butter.
What can I use instead of mascarpone for the cream?
Use soft cream cheese, 33% whipping cream, or a mixture of curd cheese with a little cream. Adjust the powdered sugar to taste.
Can I use frozen strawberries?
Yes, but let them thaw completely and pat them dry with paper towels so the cream does not thin out and the pancake base stays dry.