New This Month


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


  1. 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.

  2. 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.


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