August 05, 2011

Oven baked pancake


It's Friday! And what a gorgeously warm and beautiful week it has been here in Sydney - up to 25 degrees! While there is cooler, or should I say, more normal winter weather ahead again next week, I decided to make most of these few sunny and warm days. Morning run to the beach, a few loads of washing done and drying out in the sun, a visit to the Organic Expo here in Sydney, a browse through the shops and then this pancake - just because it felt just right for the afternoon tea.

This is a typical oven baked pancake in Finland. It can either be very flat with a few "hills" that rise up in the oven or you can make a double batch and have it thicker. I love the thin version where the base is nice and crisp, but the top is soft. Served with fresh strawberries mixed with natural yoghurt and honey, this certainly was a perfect treat for a lovely day. 

Oven baked pancake
(recipe adapted from Kotiruoka)

2 large free-range eggs
500ml milk (low-fat is fine)
120g spelt flour (organic, biodynamic)
pinch of salt
1 tablespoon olive oil

To serve

natural yoghurt
fresh strawberries

1. Lightly whisk the eggs in a bowl. Add half of the milk, flour, salt and oil and whisk until smooth. Stir in rest of the milk. Leave the batter to rest for half an hour. 

2. Preheat the oven to 225C and line a baking tray (30cm x 35cm) with parchment paper. 

3. After resting, pour the batter on to the tray and bake in the middle of the oven for about half an hour. 

4. Cut the pancake into pieces and serve with yoghurt, fresh strawberries and honey.