Every Tuesday I answer a question from a Good Food listener. You can email me a question, leave one on Facebook or add one in the comments section here. This week’s question comes from Linda:
I am flummoxed trying to pick a recipe for pannukakku, the Finnish puffy pancake. Recipes vary wildly in the ratios of egg to flour to butter to milk. Help? And is there any difference between pannukakku and a Dutch Baby?
As far as I can tell there is virtually no difference between a Dutch Baby and a Pannukakku, but then, I’m neither Dutch nor Finnish. Both seem to be very similar to a crepe batter resulting in an oven baked “pancake” that puffs up, makes a dramatic appearance at the table and is then quickly eaten. Both often have the proportion of ¼ cup flour to ¼ cup milk to 1 egg mixed with varying amounts of melted butter and sugar to taste.
They are both close relatives of Crepe Batter, which of course, is cooked in a pan and (in the Julia Child version) has the addition of water to milk.