Åland Pancake ‒ Ahvenanmaan pannukakku

Random facts about Finnish coffee culture #18: Today, coffee is an extremely democratic drink. There isn't much change in the drunk amounts between the poor and the rich, men and women or city and countryside. Even economic booms or depressions don't seem to affect the total amounts so much.

The little autonomic island group of Åland has its own version of the Finnish oven pancake which we call pannukakku or ropsu. It's most often a dessert but has traditionally been offered even as a starter in weddings. I picked it here since I think it's a perfect snack with coffee, especially on a summer day when friends come for a visit. The coffee table doesn't even necessarily need any other pastry with this.

The Åland version is made into semolina porridge, spiced with cardamom and is usually a bit thicker than normal pannukakku. You could also try rice or oat porridge instead of semolina. I used sweetened soy milk here, but if yours isn't sweet or you use oat milk instead, you can add a few spoonfuls of the white drug.

- 1.5 l soy milk
- 3 dl wheat flour
- 2 dl semolina grits
- 50 g margarine
- 1 tbsp cardamom
- 1 tsp salt

Heat up the milk. Add semolina and stir until the plot thickens. Remove from heat and mix in the rest of the ingredients too. Spread on a baking sheet. Bake for half an hour in 225°C.

Serve with ice cream or whipped soy cream and jam or berries.

Nutritional values / 1905 g:
energy 2083 kcal
fat 73 g
protein 105 g
carbohydrates 260 g
fiber 17 g