Panouaku – Finnish Oven Pancakes

Ingredients

• 0.5 pod Vanilla bean (half‑pod, seeds only)
• 2 units Eggs
• 2 tablespoons White sugar
• 30 g Unsalted butter (melted, lukewarm)
• 1 pinch Salt
• 120 g All‑purpose flour
• 1 teaspoon Baking powder
• 150 ml Whole milk
• 4 tablespoons Apricot jam (homemade or store‑bought)
• 200 ml Heavy cream (for whipping) (very cold)
• 1 teaspoon Powdered sugar (for dusting)

Instructions

1. Prepare the vanilla seeds

   Split the half‑pod of vanilla, scrape the seeds with the tip of a knife and place them in the bowl.

   Time: PT2M

2. Mix eggs and sugar

   Break the eggs into the bowl, add the white sugar and gently whisk without incorporating air.

   Time: PT2M

3. Add melted butter and salt

   Pour the lukewarm melted butter and a pinch of salt into the mixture, stir until homogeneous.

   Time: PT1M

4. Sift flour and baking powder

   Sift the all‑purpose flour and baking powder over the bowl, then fold in gently.

   Time: PT1M

5. Incorporate the milk gradually

   Add the milk little by little while mixing with the spatula until you obtain a thick, smooth batter.

   Time: PT3M

6. Prepare the pan and pour the batter

   Line the rectangular baking sheet with parchment paper, then pour the batter in an even layer about 1 cm thick.

   Time: PT2M

7. Bake

   Place the sheet in the oven and bake for 25 minutes at 210 °C until the surface is lightly golden and the pancake is puffed.

   Time: PT25M

   Temperature: 210°C

8. Cool

   Remove the sheet from the oven, let the pancake cool for 10 minutes before unmolding.

   Time: PT10M

9. Prepare vanilla whipped cream

   Place the very cold cream in a bowl, add 1 tablespoon of sugar and the remaining vanilla seeds, whisk 2‑3 minutes until a firm consistency is reached.

   Time: PT5M

10. Garnish and serve

    Cut the cooled pancake into squares, place a spoon of apricot jam on each square, add a small dollop of whipped cream, decorate with a bit of vanilla pod and dust with powdered sugar.

    Time: PT5M

Nutrition Facts

Calories

260

Protein

6 g

Carbohydrates

30 g

Fat

12 g

Fiber

1 g

Ingredient Substitutions

• Instead of Vanilla bean: vanilla extract
• Instead of White sugar: cane sugar
• Instead of Unsalted butter: vegetable oil
• Instead of All‑purpose flour: gluten‑free flour
• Instead of Baking powder: baking soda + cream of tartar
• Instead of Whole milk: almond milk
• Instead of Apricot jam: other jam
• Instead of Heavy cream (for whipping): plant‑based cream
• Instead of Powdered sugar: icing sugar

Equipment Needed

• Mixing bowl
• Whisk
• Silicone spatula
• Sieve
• Liquid measuring cup
• Dry measuring cup
• Rectangular baking sheet
• Parchment paper
• Oven
• Electric mixer (or hand whisk)
• Bowl for whipped cream
• Knife or pastry cutter
• Cutting board

Critical Steps — Do Not Skip

• Prepare the vanilla seeds (step 1)
• Bake at 210 °C (step 7)
• Whisk the whipped cream with a very cold bowl (step 9)

Chef Tips from the Video

• Use a high‑quality vanilla pod for an intense aroma.
• For a festive presentation, add fresh red berries on top.
• Cut the squares with a pastry cutter for clean edges.

Troubleshooting

Storage

Refrigerator: Store the pancake and whipped cream separately in airtight containers, up to 2 days.

Freezer: The unfilled pancake can be frozen for 1 month, wrapped in plastic film then placed in a freezer bag.

Room temperature: At room temperature, the pancake keeps for 4 hours, but it is best to refrigerate.

Make-Ahead Tips

• Let the batter rest for 15 minutes before baking for a more uniform texture.
• The whipped cream can be prepared ahead and kept in the refrigerator.
• Prepare the apricot jam the day before to save time.