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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.

Martha Stewart Living, April 2005

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Yield:
Makes 8 wedges
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Ingredients

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Directions

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  • 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.

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  • 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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