Finnish Kropser Baked Pancakes
Transport your taste buds to the heart of Finland with this delightful Finnish Kropser Baked Pancake recipe! This warm, custardy treat is a unique twist on breakfast classics, blending simplicity with elegance. Made with a handful of pantry staples like eggs, milk, and flour, it comes together in just 10 minutes of prep time and bakes into a beautifully puffed creation with golden edges. As it cools, the pancake settles into a tender, slightly dense center, perfect for dusting with powdered sugar and serving alongside maple syrup or fresh berries. Ideal for breakfast, brunch, or even dessert, this baked pancake is a crowd-pleasing dish you can whip up for any occasion. A quick bake in a preheated dish ensures buttery, crisp edges that complement its custardy middle, making every bite an irresistible blend of textures. Whether you’re exploring Nordic cuisine or seeking an easy, oven-baked alternative to traditional flapjacks, Finnish Kropser is a must-try recipe for your weekend mornings!
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Recipe Information
Ingredients
- 4 large eggs
- 2 cups milk
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 0.5 teaspoons salt
- 2 tablespoons unsalted butter
- 2 tablespoons powdered sugar (optional, for topping)
- 1 optional maple syrup or fresh berries (optional, for serving)
Instructions
Preheat your oven to 400°F (200°C). Place a 9x13-inch baking dish in the oven to warm while you prepare the batter.
In a large mixing bowl, whisk the eggs until they are light and frothy.
Gradually add the milk to the eggs, continuing to whisk until fully combined.
Sift the all-purpose flour into the bowl and add the sugar and salt. Whisk the mixture until smooth and free of lumps.
Carefully remove the warmed baking dish from the oven and add the unsalted butter, swirling it around until it melts and coats the bottom and sides of the dish.
Pour the pancake batter into the prepared baking dish. Return it to the oven.
Bake for 20-25 minutes or until the pancake is golden brown and puffed up around the edges.
Remove the baked pancake from the oven and allow it to cool slightly. It will deflate as it cools, creating a custardy center.
Serve warm, dusted with powdered sugar and paired with maple syrup or fresh berries, if desired.
Nutrition Facts
Calories |
1455 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.4 g | 76% | |
| Saturated Fat | 31.2 g | 156% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 854 mg | 285% | |
| Sodium | 1470 mg | 64% | |
| Total Carbohydrate | 174.0 g | 63% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 77.2 g | ||
| Protein | 54.3 g | 109% | |
| Vitamin D | 10.7 mcg | 53% | |
| Calcium | 698 mg | 54% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 1075 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
