Finnish Oven Pancake (Pannukakku) with Berries - Dairy & Nut Free

Ingredients

• 1 cup All-purpose flour
• 1/4 cup Granulated sugar
• 1/4 teaspoon Salt
• 2 tablespoons Tapioca starch
• 2 cups Dairy-free milk (oat or soy)
• 1 teaspoon Vanilla extract
• 1 1/2 cups Mixed berries (fresh or frozen)
• 2 tablespoons Dairy-free butter

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your oven to 220°C. Use the 2 tablespoons of dairy-free butter to thoroughly grease the bottom and sides of a 22.86 × 33.02 cm baking dish.
2. 2In a large mixing bowl, combine the 1 cup of all-purpose flour, 1/4 cup of granulated sugar, 2 tablespoons of tapioca starch, and 1/4 teaspoon of salt. Whisk these dry ingredients together until they are well combined.
3. 3Gradually pour the 2 cups of dairy-free milk and 1 teaspoon of vanilla extract into the bowl with the dry ingredients. Whisk continuously until the batter is smooth and free of lumps, being careful not to overmix.
4. 4Pour the entire batter mixture evenly into the prepared 22.86 × 33.02 cm baking dish. Then, evenly sprinkle the 1 1/2 cups of mixed berries (fresh or frozen) over the top of the batter.
5. 5Bake the pancake in the preheated oven at 220°C for 30 to 35 minutes. The pancake is done when it is significantly puffed up, has a deep golden-brown color on top, and the edges are crispy.
6. 6Carefully remove the baking dish from the oven. Allow the Finnish Oven Pancake to cool slightly in the dish for about 5 to 10 minutes before slicing and serving. This cooling time helps the pancake set and makes it easier to cut.

Substitutions

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