The Finnish words lettu and pannukakku both mean “pancake,” but they refer to different styles. Lettu is the familiar stovetop pancake, cooked on a griddle or frying pan and flipped by hand. Pannukakku is an oven-baked pancake — my preferred, low-fuss method. Baked pancakes are forgiving: you mix the batter, heat an ovenproof skillet with butter, pour in the batter, and let the oven do the work. They bake evenly, are easy to lift out in one piece, and the second batch reliably looks like the first.
This version sits somewhere between a pancake and a quiche: tender and custardy like a quiche, yet still pancake-like in flavor and texture. Traditional Finnish pannukakku is often sweet and served with jam, sometimes rolled. To cut down on sugar and lean into savory flavors, I added sour cream and fresh dill to the batter and topped the finished pancake with smoked salmon. The dill and sour cream nod to Scandinavian flavors while keeping the dish bright and simple.
We had this for breakfast, but it’s equally appropriate for brunch, lunch, or a light dinner alongside a salad. It’s quick and fuss-free — ready in about 30 minutes — and makes an elegant plate for guests or a relaxed weekend meal. Try it with a little extra smoked salmon, a squeeze of lemon, or extra dill if you like.
If you try it, take a photo and post it on Instagram! Be sure to use #wimpyvegetarian and tag the author — it’s always fun to see how it turns out!
Cook’s Tips
If you don’t have self-rising flour, regular all-purpose flour will work; add 1 1/2 teaspoons baking powder and 1/4 teaspoon salt per 1/2 cup of flour.
High Altitude Tips
At 6,500 feet reduce the 1/2 cup of self-rising flour by 1 1/2 teaspoons. Baking time at high altitude is likely to be closer to 25 minutes.
Savory Finnish Baked Pancakes (Pannukakku) with Smoked Salmon
Ingredients
- 2 large eggs
- 1 ⅓ cups 2% milk
- ½ cup self-rising flour take out 1 ½ teaspoons of the flour for baking at 6500′ altitude
- ¾ teaspoon kosher salt
- 1 tablespoon light sour cream
- 1 teaspoon finely chopped fresh dill
- 7 twists of freshly ground black pepper
- 3 tablespoons butter
- ½ cup smoked salmon or more, according to preference
Instructions
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Preheat the oven to 400°F (200°C).
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In a medium bowl whisk together the eggs, milk, flour, salt, sour cream, dill, and black pepper until smooth.
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Place the butter in an ovenproof skillet with an 8½-inch bottom and put it in the preheated oven. When the butter has melted and begins to bubble (about 5 minutes), remove the skillet carefully and pour the batter over the hot butter. Return the skillet to the oven and bake until set and lightly browned on top, about 20–25 minutes.
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Run a sharp knife around the edge to loosen the pancake. Lift it out with a spatula or your fingers, transfer to a plate, slice, and top with smoked salmon.
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Serve immediately while warm.
Notes
Nutrition values provided are for two servings and were calculated using a nutrition calculator.
Nutrition
Want more brunch ideas? Check out curated breakfast and brunch boards for inspiration and try variations like extra dill, lemon, or crème fraîche with the smoked salmon.
