Pannukakku with Cherry Cabernet sauce- Gluten Free!
If you're not gluten-free, just use regular flour in place of the oat flour.
Where we live in the UP is chock full of Finns and Finnish recipes, crafts, and products abound. This recipe is adapted from Finnish Touches Recipes and Traditions released by Penfield Books.
Pannukakku is a Finnish baked pancake. Aside from being baked in the oven, it is also closer to custard than a traditional American pancake. It is delicious served with my cherry sauce, fruit preserves, or just lemon juice and powdered sugar.
Ingredients for pannukakku
2 Tablespoons sugar
3 Cups milk (you can use any you like, I use full-fat goat milk because I don't do well with cow milk)
1 Teaspoon salt
1 2/3 Cup oat flour (again, easy to sub wheat flour in here if you like)
Preheat oven to 425. Beat eggs and sugar until thick and foamy (I use a stand mixer, and hand one would probably work well too- I wouldn't recommend this recipe be done by hand though). Add milk and salt, mix well. Add in half of the flour and beat for a minute. Add the rest of the flour and beat for 10 more minutes. Grease an oven pan that's at least 8 by 11.5 -you don't want it to be too thick, thinner is better. When you're done mixing pour the batter into the pan and put it immediately into the oven. Bake for around 25 minutes. It should be brown on the sides and bubbly and brownish on top.
Ingredients for cherry cabernet sauce
at least 1 Cup dried tart cherries
1/3 Cup sugar (more or less to taste)
enough Cabernet and cherry juice or water to cover cherries
Combine all ingredients in sauce pan. Bring to boil over medium heat and simmer for 10 minutes or until cherries look a bit plump. Let cool and mix in food processor to desired consistency.
This sauce is great on ice cream, pancakes, even toast!