Åland Pancake
Semolina porridge is finer, but you can also use rice porridge for the Åland pancake. It gives a nice texture to the pancake.
Ingredients
- 3 dl semolina pudding Leftovers
- 2 tablespoons butter
- 2 eggs
- 1.5 dl wheat flour
- ½ teaspoon cardamom
- 1 teaspoon vanilla sugar
- 2 tbsp sugar
- 1 dl whole milk
Instructions
- Melt the butter and stir in the cold milk. Whisk in the eggs.
- Add the remaining ingredients and mix until it is smooth batter.
- Put the batter in an oven-safe dish. A cast iron pan will also do, but you need to preheat it first.
- Bake the Åland pancake in a 170C oven for about 20 minutes.
- Serve the pancake warm with berry jam on the side.
Notes
- Make extra semolina porridge on purpose — it freezes well and this recipe is a great way to use it up later.
- Rice porridge leftovers work too, giving the pancake a slightly different, more textured bite.
- Stir the cold milk into the melted butter before adding the eggs, so the eggs don't scramble from the heat.
- A preheated cast iron pan gives a slightly crisper edge than a plain oven-safe dish.
- Serve warm — the texture firms up noticeably once it cools, so it's best fresh from the oven.
Nutrition
Calories: 485kcalCarbohydrates: 92gProtein: 17gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 86mgSodium: 50mgPotassium: 261mgFiber: 4gSugar: 9gVitamin A: 172IUVitamin C: 1mgCalcium: 71mgIron: 5mg
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