I have never been to Finland. But I have been to my office. One day, at my office, Pia, my Finnish coworker (who, coincidentally, has been to Finland), was talking about Finnish food. I was concerned about finishing this book, so I asked her for her favorite Finnish casserole. It was so good, I nearly finished it in one sitting.
- Yield: 10 to 12 Servings
- Total Time: 1 Hour
- 6 Tbsp butter
- 1 cup flour
- 1 cup granulated sugar
- 4 eggs
- 2 cups whole milk
- 4 tsp vanilla extract
- 2 cups cream
- 1½ tsp vanilla extract
- 3 Tbsp sugar
- Strawberries, sliced for serving
- Preheat the oven to 350°F.
- Place the butter in the baking dish, and put it in the oven to melt. Allow butter to cook until it is lightly bubbling, about 5 minutes.
- While the butter is melting, combine the flour, sugar, eggs, milk, and vanilla in a large bowl. With a whisk or electric beater, beat well until completely combined and frothy on the top, about 3 minutes. The batter will be very loose—looser than your typical pancake batter.
- Carefully remove the baking dish from the oven and swish the melted butter to coat the sides of the pan. Gently pour the batter into the middle of the pan, and return it to the oven. Cook for 40-50 minutes, until the top is lightly brown. When it is done, the middle will still lightly jiggle.
- When the pancake is nearly done, prepare the whipped cream by combining the cream, vanilla, and sugar in a large bowl. Beat with an electric mixer until the cream forms soft peaks, about 3 minutes.
- Serve the pancake while hot, with strawberries and whipped cream.