Finnish Kropser (Baked Pancakes)

This is an absolute favorite of ours. For the temp issue, I followed what others suggested and stick with 350 for about a half hour. We just finished a plate of these that I added 2 tablespoons of unsweetened cocoa and 2 tablespoons of orange liqueur. Also, if you have it, I used the 00 flour I use for my pizza, the texture is like firm pudding. Thx for the recipe.

I added the excess. Butter to the batter and I feel I should not have. Tasted like a melted marshmallow.

Wow!! I baked at 400 for 40 min, splashed some vanilla in the batter and sprinkled some cinnamon on top and it turned out amazing!! Definitely making this again!!!

As suggested, lowered oven temp to 400 and it was almost still scorched on the edge but it turned out great and we loved it.

My mom used to make this for us when we were kids, but I couldn’t find her recipe so decided to go with this one. It was very different, but very good!! I added vanilla, a bit of half n half and followed people’s advice to bake at 400°. I made one and a half batches and put in a bigger dish. I checked it at 30min and am so glad I did because it was done!! Everyone loved it and compared it to French toast. Served with butter and real Maine syrup and would definitely make again!!

This was DELICIOUS! I topped it off with some sautéed apple slices in cinnamon sugar and nutmeg! Yum!

I’ve made this recipe probably 50 times now. The oven temperature should be 400. 450 will be very burnt on top. You can cut the sugar in half, and back off the butter a little but too. It tends to be a little too oily on top with the full 1/4 cup. Use a cast iron skillet to get more even heat distribution and avoid having to soak a glass or metal pan for days to get the burnt batter at the edges off. You can throw fruit into this too!

Looks delicious

My husband nade this. The temperature was too high as written. We had the Black Hills in our 13×9 pan. 400 at 40 minutes might work better. My husband is Finnish and told me that the name should be Kropsua.

Do bake at 400°F (200°C) for about 40 minutes. Do use a 13x9x2 in(33×22.9×5.08 cm) pan. It will puff up a lot, but deflate fairly quickly. This is one of the best recipes for pannukakku I have found. Pannukakku are not real sweet like American pancakes, so try not to base off that; rather pannukakku are more crepe-like in batter consistancy and get their sweetness from condiments like preserves, jams, and syrups. They have a custard-like density and texture. I’m the only one in my house who really likes them, so more for me. ?? I suggest to drink with milk and/or unsweetened coffee.

I have made this recipe and went with what others were saying about lowering the temp to 400 degrees and cooking it between 30-40 mins. I also used a 9×13 glass baking dish and it turned out perfect. I love it hot or cold! It is almost like a custard bread, sort of like a flattened bread pudding. Such amazing texture. I am making it as we speak for the second time, though I accidentally missed the third egg. I will update on if the third egg makes much of a difference. Hoping I totally didn’t screw this up!! Edit: (Update) the recipe was fine missing one egg. Could not tell a difference.

I am Finnish and grew up with variations of this breakfast but we called it pannukakku or pannukakkua. This is my grandkids favorite breakfast so I give it 5 stars. Easy and versatile!

I made these (this) according to the recipe with the addition of the 1 ts of vanilla people recommended. But feeds 8 people? Not in my household. My husband and I alone, just 2 of us ate 1/2 of it for breakfast. Now you all know how much we eat. I served it with sliced peaches grilled with a little honey. And boy is it good. Then we nibbled the rest of it while watching football. So 2 people ate the whole thing before lunch. I’m surprised no one mentioned it’s really a lot like a Yorkshire pudding, but a little sweet, and baked in butter not beef fat. I urge you to try it. It’s yummy.

Simple and delicious. Did one cup buttermilk and one cup 2% though.

We make this regularly. We love it.

My new holiday recipe!! I took advice from other reviews and lowered the heat. It turned out beautifully and tasted fantastic topped with cran/blueberry compote and a sprinkling of powdered sugar.. Picture perfect =

Yum! Only modification was that I cooked in a 9×11 pan at 400 degrees for 20 min. it came out a bit soft like I wanted. I rolled it up as I was taking it out of the pan and sprinkled powdered sugar on top. A bit custard-like and fantastic!

Missing my basic “oven pancake” recipe from when I was a newlywed — So searched for a similar recipe. the ratio of egg milk and flour I thought was simpler, like 4-2-2, but I let the batter stay thin to see how this compared. I like it because it is easy to make — I use the blender, and that way it is manageable to pour into the pan with the hot butter. I’d never had it as Kropser before, but if you’ve never had an oven pancake it is like a cross between a very firm egg custard and Yorkshire pudding. most recipes call for too much melted butter I think it all depends on the size and type of pan used. I used a large quiche dish (high walls). Recommend 400 degree oven for 35 minutes.

Loved this recipe. I added a pinch of baking powder. Delicious, will definitely make again.

Delicious! Will definitely make these instead of regular pancakes from now on. The only thing I would change is the temperature…400 degrees is what it should be.

I’ve been making this for years, and only use 2 T. of sugar. You’ll be using maple syrup or lingonberries (or jam/jelly of your choice), and so you can use very little sweetener in the recipe. 400 degrees is perfect. Barb (the Minnesota Finlander’s wife)