Aland Island Pancake – Alannin Pannukakku

Last Updated on November 13, 2019 by Chef Mireille

Today is the first day of another Mega Marathon, where a bunch of blogger friends and I blog on selected themes for an entire month. Every week I will be highlighting the foods of a different country, but of course we had to make it even more challenging. The name of each recipe must go in alphabetical order, either by the language of the country or in English. Woah – leave it to our fearless leader Srivalli to keep the challenges coming. Anyway, after going through my cookbook collection, the countries were decided upon and recipes selected.

Join us on the Journey Through The Cuisines…

Get ready for a culinary journey to Finland this week, with a little bit of history thrown in for good measure.

This week I will be presenting the food of Finland with most recipes coming from The Cuisine of Finland by Anja Hill. Although when translated, this is called a pancake, it’s really more of a pudding with a souffle lake texture. You all should know by now how much I love rice pudding. I’ve presented rice puddings here from Belgium and India to the Phillipines. Although made with rice, this is less of a rice pudding and reminded me of a Dutch baby pancake. When baked, the middle will sink a little – perfect as a vehicle for preserves or fresh fruit.

Aland Island Pancake

Prep Time: 5 minutes

Cook Time: 50 minutes

Yield: Serves 4

Ingredients:

• 1/4 cup sticky/glutinous rice
• 2 cups milk
• 2 eggs
• 1/4 cup sugar
• 3/4 cup all purpose flour
• 1/4 teaspoon salt

Put 2/3 cup water and rice in a pan and bring to a boil. Reduce heat to a simmer and cook, covered, stirring occasionally, for about 10 minutes until all of the water has been absorbed.

Add 2/3 cup of the milk and simmer until all the milk has been absorbed. The rice will still be hard.

Preheat oven to 350 F. Spray a casserole dish with non stick spray (or grease with butter).

In a bowl, beat together the remaining milk, eggs, sugar, flour and salt to form a batter. Add rice and stir to combine.

Transfer to prepared baking dish. Bake in oven for 30 minutes, until the top has turned golden brown.

To serve, spoon the center with regional jams or preserves like cloudberry, raspberry, lingonberry or bilberry (wild blueberries).

I served with bilberry -picked up at a Russian/Balkan supermarket near my house.

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Aland Island Pancake – Alannin Pannukakku

Prep Time5 minutes mins

Cook Time50 minutes mins

Ingredients

• 1/4 cup sticky/glutinous rice
• 2 cups milk
• 2 eggs
• 1/4 cup sugar
• 3/4 cup all purpose flour
• 1/4 teaspoon salt

Instructions

• Put 2/3 cup water and rice in a pan and bring to a boil. Reduce heat to a simmer and cook, covered, stirring occasionally, for about 10 minutes until all of the water has been absorbed.
• Add 2/3 cup of the milk and simmer until all the milk has been absorbed. The rice will still be hard.
• Preheat oven to 350 F. Spray a casserole dish with non stick spray (or grease with butter).
• In a bowl, beat together the remaining milk, eggs, sugar, flour and salt to form a batter. Add rice and stir to combine.
• Transfer to prepared baking dish. Bake in oven for 30 minutes, until the top has turned golden brown.

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Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 63

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