Acknowledging the Nordic influence in my life introduced by Mr Mélanger, I wrap up my ‘breakfast theme’ with Pannukakku, the popular Finnish baked pancake.

I am fascinated in Mr Melanger’s Finnish ancestry.  Not only because his makeup and personality is very much predisposed by that background, but no doubt will shape baby Mélanger, too.

So this month’s theme would not be complete without some Finnish inspiration.

During this month’s experiment, this little pancake has been made multiple times in the Mélanger kitchen.  Not only is it a versatile dish (feel free to use any fruit or omit if you prefer), but it is the simplest of all breakfasts to prepare.  As the batter needs to rest, you can whip it up the night before, and be ready to get baking in the morning practically as soon as your oven is hot.

I also like that the style of this pancake reminds me of the Yorkshire pudding, which featured very strongly in my childhood.  So inadvertently, a nod to my English background in this selection, too!

{ Baked Apple Pancake :: Omenapannukakku } Recipe adapted from Beatrice Ojakangas

Beatrice reveals that this baked pancake is popular for dessert or as an accompaniment for coffee, or, as here, makes a nice main dish for breakfast or a brunch served with juice, smoked sausage and coffee (always coffee, of course!).

* Ingredients *
2 eggs
¾ cup milk
¼ teaspoon salt
1 tablespoon sugar
1 cup plain flour
2 tart apples, peeled, cored and sliced
2 tablespoons butter
¼ cup cinnamon sugar

* Directions *
Beat the eggs until thick then add the milk, salt and sugar.  Sift in the flour, mixing it in well.  Let the batter stand for 30 minutes (or overnight).  Meanwhile prepare the apples.  Butter two au gratin dishes and sprinkle with part of the cinnamon sugar.  Arrange the sliced apples in the dishes.  Sprinkle with the rest of the cinnamon sugar and dot with butter.  Pour the pancake batter over the apples, dividing evenly between dishes.  Bake at 190C/375F for 30 minutes or until the top of each pancake is golden and set.  Serve hot with fresh fruit, maple syrup and cream.

Serves 2