Finnish Pancake
Yield: 6-8 servings

Reminiscent of a French clafouti (if you know what that is!) this oven-baked pancake is made by pouring a simple egg batter into a hot pan and baking until puffed and caramelized. It is traditionally served with fruit, honey and a touch of nutmeg, but can also be eaten as a savory breakfast with meat, potatoes and onions. I've created a healthier version by adding whole wheat flour and wheat germ, but you can always go traditional by replacing these with unbleached flour.

4 eggs
2 1/2 cups milk (any kind)
1/4 cup honey or agave nectar
1/2 cup whole wheat pastry flour
1/2 cup unbleached flour
1/2 cup toasted wheat germ (or just use more flour)
1 teaspoon salt
3 tablespoons butter
Fresh fruit, honey and nutmeg (for topping)

Preheat the oven to 425 degrees.

Beat the eggs with the milk and honey in a large bowl. Whisk the flours, wheat germ and salt in another bowl. Gradually blend the dry ingredients into the wet, mixing until you have a thin batter. Let the batter rest 10 minutes before baking.

Meanwhile, dollop the butter into a large cast iron skillet or a 9"x13" casserole dish. Place the dish into the hot oven for 5 minutes, until the butter starts to brown.

Remove the hot pan from the oven and swirl the butter to evenly coat the pan. Pour the batter into the pan and bake 25 minutes, until golden and slightly puffy.

Slice the pancake into individual pieces and top with fresh fruit, honey or maple syrup, and a sprinkling of nutmeg.

©2006 Copyright Alison Anton - All rights reserved.