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Panakuken / yumm yumm
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a baked crepe!
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| YUM! | |
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Panakuken
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I'm going out on a limb and guessing this came from Darylee and not Hans. Do you normally just eat it plain, or do you add your options? No spices (salt, pepper, garlic)? |
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RE: Panakuken
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| Most people have not heard of panakuken, I would say season to taste... | ||
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RE: Panakuken
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| Thanks, I'm one who hasn't. It sure sounds good. | ||
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Yum
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We eat Pannenkuchen (that's how it's spelled on our recipe card) about once a month. It's a great way to move the egg overstock - our recipe calls for 6 eggs! We bake it up like you see in the photo. Spread with sour cream and lingonberries, or sometimes huckleberries on it, topped with either brown sugar or cinnamon sugar. The kids like either pancake syrup or whipped cream (if they're lucky) on top. Protein packed sweetness! Oh, man! |
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RE: Yum
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| I imagine there are a few spellings out there. my recipe card says panakuken thanks for the comment! | ||
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RE: Yum
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Protein packed and is packin yer ateries at the same time LOL! That's a great idea to use all your extra eggs though. We are attempting to hatch a dozen right now. Pray we don't have rotten eggs BLECH! I have had this before, but it was as a Ludefisk festival for desert. Ludefisk wasn't my favorite Danish/Finnish---Norwegian food, but I did like the pannenkuchen |
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since I was little
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| We ate this when I was little and have made in on my own..not sure of my exact recipe.. My husband loves it. We pronounced it "pa nu ka ku"... how do you all prounounce it? I believe this is a Finnish dish. We ate other Finnish dishes growing up as my father is 100% Finnish and my mother is 75% Finnish. Any other Finlanders out there? | |
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RE: since I was little
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German here, but I am pretty versed on all kinds of foods. Just tried Sushi for the first time. I felt funny eating bait for dinner, but I enjoyed it. I'm all about Mexican food though. Anything with lotsa cheese...I'm there! |
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RE: since I was little
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I'm 100% Swede. My mom used to call me a "svenska poika", or Swedish boy - egad! My folks and chicken-canning aunt spoke Swedish all the time to each other. It was flippin' cryptic to me, albeit interesting. I wish I picked up more of the "native" tongue. I ate all that Swedish/Scandinavian "pale" food growing up - lutefisk, lefse (we actually make lefse at Christmastime out of the potatoes we grow and give as gifts), Krumkaka, Yulekaga, and fantastic Swedish meatballs with a white-ish gravy that I can taste right now. Yum! |
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Oof-Da!
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| You guys are too much for me... | |
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finnish
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| and I was a paha tyttö when I was naughty... my favorite is Nissua (not sure if that is spelled right) my mother makes the best and over the holidays we must go through a loaf a day | |
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Popovers
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Thiee is the same ingredients used to make Popovers. The proportions are different, however. Popovers don't work at this altitude. |
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popovers
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| I've never had popovers.. I wonder if they tast similar to Panakuken. I like to eat it just plain...might have to make some this weekend. | |
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RE: popovers
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| What's a popover? | ||
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RE: popovers
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Ooooh! Popovers are a very light, somewhat sweet, air-filled, flaky egg bread. They're usually made in a muffin pan and puff up really high when baked. Very similar taste to pannenkuchen, but lighter/flakier. Extremely tasty. |
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Today's Breakfast
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Good recipe, HDZech! Made this for breakfast this morning, and it was wonderful. I tried looking it up in my Dr. Oetker (German) cookbook to no avail. I did find it in my old Joy of Cooking (©1975) under "pancakes" listed as "Pfannkuchen", (which is German for pancakes.) They said it was a German recipe and the description made me laugh: "Henriette Davides, the German counterpart of the fabulous English Mrs. Beeton, says that the heat under this pancake must be neither 'too weak nor too strong,' that it is advisable to put 'enough butter in the skillet, but not too much,' and that the best results are obtained in making this simple great pancake with not more than 4 eggs. Henriette's recipe makes mouth-watering reading. But on Henriette's terms, only a strongly intuitive person with a madly active imagination has a chance of success." Joy of Cooking called for 4 eggs, but I went with your proportions above. I didn't use a glass baking dish, instead opting for a small non-stick skillet. I left it on the burner for about a minute after adding the batter to the melted butter, before putting it in the oven for 15 minutes baking time. I made a savory version, sprinkling it with about 1/3 cup of grated Grûyière after it was baked, and popping it under the broiler for a minute to melt the cheese and give it a little color. This was delicious, and it was quick and easy to put together. (It took about the same time as pancakes.) I'll definitely be making this again. It would be wonderful with fruit or caramel sauce and coffee or tea on a wintery afternoon. Thanks for sharing this recipe. |
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