While using a considerably less complicated method, this biscuit dough is similar to puff pastry. It works great for fruit tarts, ham and cheese turnovers, and chocolate croissants — and of course, plain biscuits served with butter and jam.
| Prep Time: | 10 mins |
| Cook Time: | 30 mins |
| Total Time: | 40 mins |
| Servings: | 12 |
| Yield: | 1 9×13-inch pancake |
Ingredients
- nonstick cooking spray
- 1 ⅔ cups all-purpose flour
- ⅔ cup white sugar
- 1 teaspoon salt
- 1 teaspoon baking powder
- 3 ⅓ cups milk
- 2 large eggs
- ½ cup margarine, melted and cooled
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 420 degrees F (215 degrees C). Spray a 9×13-inch baking dish with nonstick spray.
- Mix flour, sugar, salt, and baking powder together in a large bowl. Add milk, eggs, margarine, and vanilla; mix thoroughly with an electric mixer. Batter will be fairly runny. Pour into the prepared baking dish.
- Bake in the preheated oven until edges are golden brown, about 30 minutes.
Nutrition Facts
| Calories | 220 kcal |
| Carbohydrate | 28 g |
| Cholesterol | 36 mg |
| Dietary Fiber | 1 g |
| Protein | 5 g |
| Saturated Fat | 2 g |
| Sodium | 362 mg |
| Sugars | 15 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
I cooked it for about 35mins and added a tsp of vanilla powder. Turned out really good.
I have never had a Finnish pancake before, so I wasn’t really sure what to expect. To me, this turned out more like a magic cake (a cake on top of custard) than anything else. It was good, though. I did use butter in place of margarine, and I would do so again. The flavor was just sweet enough, but rich and buttery. I wonder if making this more like a German pancake (where you melt the butter by placing the pan in the oven as it preheats, then adding the batter to the hot pan) would yield a slightly different result? (i.e. more “puff”). Regardless, it was something new to try and it was easy to make! Thank you for the recipe!