Ingredients:
- 2 cups Whole Milk (lukewarm is ideal)
- 3 Large Eggs (room temperature)
- 1/4 cup Granulated Sugar
- 1/2 tsp Fine Sea Salt
- 1 1/2 cups All-Purpose Flour (Sifted)
- 1 tsp Vanilla Extract
- 4 Tbsp Unsalted Butter (for baking)
Instructions:
- Combine Dry Ingredients: Sift the flour, sugar, and salt into a large mixing bowl. Sifting prevents lumps and ensures an airy texture.
- Whisk Wet Ingredients: In a separate jug, gently whisk the room temperature eggs, milk, and vanilla extract until just combined.
- Create the Batter: Pour the wet mixture gradually into the dry ingredients, whisking continuously until the batter is smooth and resembles thin cream. Do not overmix.
- Crucial Rest: Cover the bowl and allow the batter to rest at room temperature for a minimum of 30 minutes. This crucial step allows the gluten to relax, preventing a rubbery texture.
- Preheat the Oven and Pan: Preheat your oven to 425°F (220°C). Place the 9x13 inch baking dish (or sheet pan) inside the oven while it heats up.
- Melt the Butter: Once the oven is fully preheated, carefully remove the hot pan. Add the 4 Tbsp of butter pieces to the pan. Return the pan to the oven for 1–2 minutes, allowing the butter to completely melt and sizzle across the bottom.
- Pour and Bake: Carefully remove the sizzling hot pan and immediately pour the rested batter into the centre of the pan. The hot butter should swirl around the edges.
- Bake: Immediately return the pan to the oven and bake for 25–30 minutes. Do not open the oven door during the first 20 minutes to prevent collapse.
- Check for Doneness: The Pannukakku is done when it is dramatically puffed (especially around the edges), deep golden brown, and the centre has set.
- Serve: Remove the pan from the oven. Slice into squares and serve immediately with traditional toppings like icing sugar and lingonberry jam.