Unlike most pancakes, this cardamom-scented version hailing from Finland is baked rather than fried or grilled, giving it a soft, puffed-up interior and a delicately crisp crust.
- Yield: Makes 8 wedges
Source: Martha Stewart Living, April 2005
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 3 whole green cardamom pods, seeds removed and crushed, pods discarded
- 1/4 cup sugar
- 2 cups milk
- 2 large eggs
- 3 tablespoons unsalted butter
- Lingonberry jam, for serving
Preheat oven to 425 degrees. Whisk together flour, salt, cardamom seeds, sugar, milk, 1/4 cup water, and the eggs in a large bowl. Let stand, covered, 20 minutes.
Heat a 12-inch cast-iron skillet in oven 10 minutes. Melt butter in skillet. Pour in batter; bake until puffed, about 25 minutes. Cut into wedges; serve with jam.