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.
Aland Island Pancake – Alannin Pannukakku
Ingredients
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.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 63
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That looks so lovely Mir. Looking forward to all the awesome recipes from you..
Wow such a challenging theme you picked up Mir…good job..these pancake look so fluffy and inviting..very nicely prepared!
good to have u back in the mega BM, Mir 🙂 pancakes look delicious !!
You came up with an interesting theme like as always Mir. great choice and pancake looks so soft and yeah looks like a pudding and love that berry toping..
Those pancakes and so thick and melt in your mouth Mir. You selected a Very Challenging theme. Can’t wait to see more of your world cuisine:)
wow Mir – finnish cuisine…am so eager to know what all you bring to the table…this one is a great start
Pancake does look like a pudding. It must have tasted as good as it looks. Looking forward to your international cooking all this month.
As always you are going to give us some unheard dishes..lovely soft pancakes..looking forward to a learning experience.
I was so eager to know what you will be choosing this week and seeing Finland, I am excited.. Your posts are so informative and unique! Even if I am not able to cook those dishes, I sure can learn a lot about the country and the dish 🙂
Trust you to make this even more challenging!! Lovely pancake over there. I have never worked with glutinous rice. Looking forward to the whole series.
Finnish cuisine is something that I have not ventured much. looking forward to learning some from you. Coming to this, such an interesting recipe and love all the native preserves you have mentioned. This will make a lovely breakfast.
You made the challenge even more challenges with recipes from across the world that too in alphabetical order. Kudos to your efforts.
That Finnish rice pudding looks amazing looks like a flan from the picture. Love it!!
Wat a challenging theme Mir, looking forward for your beautiful dishes from different countries. Pancake looks absolutely fabulous and love that slice.
Mirelle, I loved the pictures and your choice of theme. I am sure to see tons of interesting recipes on your blog this month!!
That is such an interesting and yummy pancake. Looks tempting with that berry topping. That’s a lovely start to the marathon and looking forward to your International recipes this month.
Recipes from finland?? Wow chef.. awesome. This recipe is very interesting and can’t wait for your other recipes.
Aaland pancake looks so soft and delicious.It almost looks like a flan.Love your theme and looking forward to see your Finish recipes.
Challenging theme Mir,sounds interesting and looking forward to your recipes.This is one such awesome pancake and with the topping it’s mouthwatering.
Cool. The pancacke is so inviting…
Beautiful Mir, golden yellow pudding pic in the collage is very pretty!! With fruit preserve topping it is too tempting! !