Finnish Pancakes – Pannukakku – This Finnish baked pancake recipe is sooo good!

This Finnish Pancake is so easy to make and so good! The nice thing is you don’t have to spend time flipping pancakes on a pan. This is a pancake cooked in the oven and does not require too many ingredients.   A perfect dish to make in the oven during the cold winters too. These delicious pancakes tastes like a combination of a pancake and custard. 


  • 4 eggs      
  • 1/2 teaspoon salt
  • 2 1/2 cups milk
  • 1 cup flour
  • 1/4 cup sugar
  • 4 Tablespoons butter
  • Optional: 1 tsp. vanilla and/or 1/2 tsp baking powder


  1. Preheat the oven to 400.  Place the butter in a 9×13 and put into the oven to melt and become slightly bubbly.
  2. Whisk together the 4 eggs.
  3. Add the flour, milk, salt, and sugar.  Blend together until batter is thin.
  4. Pull the pan out of the oven with the melted and slightly bubbly butter.
  5. Pour the batter on top of the melted butter.
  6. Cook for approx. 40 minutes.  When it is done, it will be golden brown around the edges and bubble up over the sides.
  7. Serve the pancake with fresh fruit on top, whipped cream, syrup, or jam.

We hope you enjoyed the video on how to make this recipe! If you like the video, please be sure to subscribe to our YouTube Channel Scandinavian Today.  Our channel has videos including

Our Scandinavian recipes including Danish, Norwegian, Swedish and Finnish are on

Follow us either on Twitter @scandinavtoday, Blogger, Google+, Google Pages, Pinterest and Subscribe to our YouTube Chanel Scandinavian Today!  Let’s get cooking Scandinavian foods!

Joulutorttu – Finnish Christmas Prune Jam Tarts

Pastry Ingredient:

  • 15 oz/425 g unsalted butter; cubed, at room temperature
  • 15 oz/425 g light ricotta (cream cheese or cottage cheese)
  • 3 1/3 cup of plain flour
  • (or buy puff pastry from the store)

Pastry Instruction:

    1. Mix butter and flour together to form a crumby consistency.  
    2. Add ricotta and mix until it comes together. 
    3. Roll into a ball and place it in the refrigerator for 30-60 minutes.

      Filling Ingredients:

      • 1 lb pitted prunes
      • 4 tbs or half a cup of sugar
      • 1-2 cups water – or just enough to cover the prunes in a medium sized saucepan

      Instruction to make the Jam:

      1. Add prunes, water and sugar to a pan.  Bring it to the boil, reduce heat and simmer until the prunes have completely softened (approx.15minutes). 
      2. Stir to ensure the prunes do not stick to the pan.
      3. Keep an eye out for how much water you need.
      4. If you want a smooth texture you can puree the jam or mash the prunes with a fork to a chunkier texture.

        Instruction to Make the Tart:

        1. Divide pastry dough into 2 portions. Roll the first portion out (place 2nd roll in refrigerator).  
        2. Use flour sparingly to ensure the pastry dough does not stick to the board.
        3. Cut the pastry into squares (or use a square cutter).  Make diagonal cuts in each corner of every square about halfway to the center, leaving the middle of the square uncut for the jam. 
        4. Place a teaspoon of jam into the center of each square and fold the pastry to make a star.
        5. Bake at 400F for approx. 8-10 min or till a little golden.

        Serve with either coffee, tea, or milk.  Enjoy!

        We hope you enjoyed the video on how to make this Joulutorttu recipe and video! If you like the video, please be sure to subscribe to our YouTube Channel Scandinavian Today.  Our channel has videos including

        Our Scandinavian recipes including Danish, Norwegian, Swedish and Finnish are on

        Follow us either on Twitter @scandinavtoday, Blogger, Google+, Google Pages, Pinterest and Subscribe to our YouTube Chanel Scandinavian Today!  Let’s get cooking Scandinavian foods!

        How to make a simple White Glogg. A non alcoholic mulled apple cider & Finnish inspired glögi recipe

        Our homemade white glögi drink recipe is a great-tasting warm spiced mulled apple cider drink.  A great alternative to a mulled wine drink and perfect for cold winter evenings. It’s a terrific white glögi drink recipe because you can personalized to taste as your own “Glögi” with either spices or alcohol. 


        • 4 cups or 1 liter of apple cider
        • 1/2 cup of raisins
        • 1/2 cups of chopped almonds
        • 1 cinnamon stick or 1 teaspoon of ground cinnamon
        • 1 teaspoon of ground ginger
        • 1 teaspoon (7 or 8 seeds) of cardamon seeds 
        • 1 teaspoon of cloves
        • 2 red delicious apples
        • optional: nutmeg, allspice, lemon zest

        Rimming Glass Ingredients:

        • caramel
        • honey
        • cinnamon sugar

        Kitchen Utensils:

        • large pot
        • measuring cup and spoons
        • chopping board
        • knife
        • wooden spoon
        • clear glasses
        • 3 small plates


        1. Pour 4 cups of apple cider into a large pot.  Add raisins, almonds, cinnamon stick, ground ginger, cardamon seeds, cloves and slices of 2 apples.
        2. Next place the pot of cider mixture on to the stove. Set a lid on the pot. Turn on the stove to medium heat.  You want the cider to bubble but not to boil.
        3. Once the spiced white glogg slightly bubbles turn down the heat, and let it simmer over the stove for 30 minutes.  
        4. Be sure to taste it to see if you need to add anything too. The longer you let the white cider sit, the stronger the flavor will be. 

        Step 3: Rimming the glass

        This option is super easy to do and will really make your drink presentation sparkle to your guests.  We suggest to serve the white glogg in a clear glass or mug.  Rimming a glass can add an extra decorative touch and an additional flavor to your cocktail.

        1. Place honey one one plate, caramel on another plate and cinnamon sugar on the third plate.  You want to cover the small plates just enough to use for rimming. (see video)
        2. Turn the clear glass upside down. Hold the clear glass parallel to the table.
        3. Dip the clear glass rim onto the caramel or honey and give it a good twist
        4. Next, dip the rim onto the cinnamon sugar.  Slowly turn the glass so that only the outer edge is covered.
        5. Shake off any excess of the cinnamon sugar over a sink or wastebasket.

        Tip: You can prepare rimming the glass bowl in advance and have the rimmed glass in the refrigerator.  That way the cinnamon sugar will harden on the rim of the glass.  
        Step 6: Serve warm 
        After 30 minutes of simmering on low heat, it is time to strain the spices from the spiced white glogg. You can leave the orange in the pot for the citrus flavor. 

        It’s best to serve the white glogg drink either warm or hot and in a clear glass mug! Being able to see the spiced cider in a clear glass has a festive look. We enjoy scooping out the almonds and raisins from the glass mug and eating them too. Add a cinnamon stick into each glass which is great for stirring.  Also give each guest a spoon as they might want to eat some of the goodies in the glass too.

        The drink can be made a day ahead and kept covered, on the stove, at room temperature. Just reheat before serving. Enjoy!

        How to Make Whole Wheat Rye Bread – Inspired by Finnish Rye Breads

        This Whole Wheat Rye Bread is so good that you might just want to have only butter on it. Nothing else! 

        We think using fresh baked rye bread is very delicious for sandwiches such as the open-faced sandwiches.  Also you may have noticed that with our soup blog posts such as Cabbage Soup or the Beetroot Soup that we always have a slice of rye bread.  So when we can, we try to include a slice of fresh baked rye bread.

        There are many variations to make rye bread.  Here is our version which was inspired by Finnish Rye Breads which makes 2 loafs. Enjoy!

        See Karen Grete preparing our rye bread recipe
        on our YouTube video


        • 2 cups rye flour
        • 2 1/2 cup 50% wholewheat 50% wheat flour
        • 1 pkg dry yeast
        • 2 cups of buttermilk, warm  (110F/45C degrees )
        • 1/2 c syrup
        • 1 1/2 tsp salt
        • 2 tbsp. butter
        • 1 tsp fennel seeds and/or caraway seeds


        1. Dissolve yeast in warm buttermilk in a large bowl.
        2. In a large bowl combine milk, salt, syrup, butter, fennel seeds and 1 cup of rye flour. Stir this well with a wooden spoon.
        3. Mix in the remaining rye flour. Add the wholewheat flour by stirring until the dough is stiff enough to knead. Or use and electric mixer.
        4. Flour the counter surface.  Knead the dough for approx. 5 min. Add flour as needed. If the dough sticks to your hands or the board add more flour.

        5. Cover dough with a towel in a large bowl  Let the dough rise 1 1/2 – 2 hours or until double.
        6. Punch down dough and divide to form two round loaves and place them in the two greased baking pans. Cover the pans with a towel again.  Let loaves rise until double, about 1 1/2 to 2 hours.
        7. Preheat oven to 375 degrees F (190 degrees C). Bake for 30 to 35 minutes or until they sound hollow.

        Let the breads get cold before slicing or slice the next day.  

        We hope you enjoy our rye bread recipe. Let us know what you think in the comment section if you try this recipe.

        Upcoming recipes:

        We have a large selection of open-faced sandwiches and pork recipes. We plan to post the pork tenderloin open-faced sandwich in the future. As well we plan to post a stuffed pork tenderloin too.  Be sure to check out our selection of smørrebrød  and pork recipes to see the variety of possibilities.  

        See our additional Scandinavian recipes recipes including
        *how to make Danish Christmas rice pudding with cherry sauce dessert recipe (Risalamande med kirsebærsauce)

        Follow us either on Twitter @scandinavtoday, Blogger, Google+, Google Pages, Pinterest and Subscribe to our YouTube Chanel Scandinavian Today!  Let’s get cooking Scandinavian foods!

          How to Make Beetroot Soup – Finnish Recipe – Punajuurikeitto – Borscht

          This is our Finnish version of a Red Beetroot Soup! Healthy & Good! What to eat with Red Beetroot Soup? Traditionally, we serve beetroot soup with sour cream on top with a slice of rye bread.
          See our YouTube video 
          to see how Karen Grete prepares the Beetroot Soup
          • 3 medium apple size beetroots
          • 2 large size potatoes
          • 1 finely chopped Onion
          • 1 celery stalk
          • 1 carrot
          • 1/2 a white cabbage
          • 1 parsnips
          • 1 leek 
          • Salt and pepper powder to taste
          • 2 can of beef broth
          • olive oil
          • 2 cloves
          • 1 bay leaf
          • parsley
          • dill
          • a dash of dry margarine
          • 2 tablespoons of tomato paste
          • garlic cloves finely chopped
          • 1 teaspoon of sugar
          • 2 tablespoons of red wine vinegar 
          • 1 tablespoon of sour cream

          1. Wash, peel and chop potato, beetroots. parsnip, onions, carrots, celery stalk, white cabbage and leek
          2. Heat oil in a large pot over medium high heat
          3. Add and saute the chopped onions, potatoes, beetroots. parsnip, carrots, celery stalk, white cabbage and leek. 
          4. Add chopped parsley, dill, bay leaves and cloves. and a dash of dry margarine. Stir the mixture
          5. Add 2 cans of beef broth. Fill up the 2 cans of beef broth with water and pour it into the pot. Keep stirring
          6. Bring to the boil. Reduce heat to medium-low. Simmer, partially covered, for 45 hour or until vegetable is tender. 
          7. Add 2 large tablespoons of tomato paste, garlic, teaspoon of sugar, salt and pepper. Keep stirring
          8. Then add 2 tablespoons of red wine vinegar
          9. Season with salt and pepper to taste. Ladle soup into bowls. 

          10. Top with sour cream. Sprinkle with chives. 
          11. Serve with a rye bread on the side

          12. Check out our easy rye bread video too!

          Finnish Blueberry Yogurt Pie – Mustikkapiiras – Super Easy To Make!

          This is a really easy blueberry pie to make.  Plus, it is a refreshing pie to have during the summer season.  If you plan to have a barbeque or a summer party, you could make this pie the night before.  The pie is great cold but you can serve it warm as well.

          We were interested in making this delicious Finnish blueberry pie because it has a couple of our favorite ingredients which are blueberries and yogurt.  Almost every weekend, my children and I always have yogurt and we add some type of berry such as blueberries.  So I had to make this recipe when I saw the ingredients. 

          So let’s get started.  First we need to make the pie shell then the filling. Finally we will assemble and bake. Be sure to look at our YouTube video to see how to make the pie too.

          Pie Shell

          • 3/4 cup butter
          • 3/4 cup sugar
          • 2 eggs
          • 1 cup unbleached white flour
          • 1/2 teaspoon. baking powder
          See our YouTube video 
          to see how Karen Grete prepares the blueberry pie.

          Kitchen Utensils

          • electric mixer
          • bowl
          • 9 or 10-inch pie pan
          • wooden spoon
          • measuring cup

          1) Preheat the oven to 350F. 
          2) Butter and flour a 9 or 10-inch pie pan. 
          3) Beat 3/4 cup sugar and soften butter until the mixture is smooth and creamy with an electric mixer.  Add the egg and blend well. 
          4) Mix into the wet ingredients the baking powder. You might want to switch from the electric mixer to a wooden spoon or use your hands to mix the dough. Stir in flour, 1/2 cup at a time and to form a soft dough. The dough will be sticky, like sugar cookie dough.
          5) Butter pie pan. Dust the pie pan generously with flour. 
          6) With flour-dusted fingers pat the sticky dough into the bottom of the prepared baking dish.  Push the dough up to cover the sides of the pan and create a raised edge of dough around the dish.
          7) Put the pie pan in the refrigerator to cool down while making the blueberry filling.


          • 2 eggs
          • 3 tablespoons of sugar
          • 1 cup of plain yogurt (vanilla yogurt optional)
          • 1 freshly squeezed lemon
          • 1 teaspoon pure vanilla extract
          • 2 cups of blueberries, fresh or frozen

          Kitchen Utensils

          • whisk
          • bowl
          • measuring cup
          • spoon

          1) Mix the eggs, sugar, yogurt, lemon juice and vanilla extract with a wooden spoon in a large bowl until smoothen


          1) Remove cold pie pan from the refrigerator
          2) Place the 2 cups of blueberries into the cold pie shell.  
          3) Gently pour in the filling so the berries are coated and evenly distributed. If need be gently tip the baking dish to spread the filling around  to fill in the gaps. 

          4) Bake in the preheated 350 degrees F oven.  Bake the pie for 50 to 60 minutes, until the crust is browned and the custard has set. 
          5) Chill well.

          The blueberry pie can be served warm or cold.  Also the pie can be served plain or with whipped cream or vanilla ice cream.  A nice cup of coffee goes well with this too.

          The pie will hold well in the refrigerator for a couple of days. 
          Also the recipe is versatile to add other types of berries such as raspberries or too. Enjoy!

          Sima (mead) A Finnish fermented sweet bubbly lemonade drink for May Day celebrations

          Celebrate the arrival of warmer weather by preparing Finnish Sima this spring!  Sima is a a lightly fermented sweet bubbly lemonade served during May Day celebrations including the Finnish Vappu festival. In Finland, Vappu is one of Finnish’s biggest carnival-style festivals. The celebration begins on the evening of 30 April and continues to 1 May. 

          Below is a recipe which takes 3 to 4 days.  It is worth the wait. It tastes sooooo good!


          • 8 cups of water
          • 2 large lemons
          • 1/3 cup brown sugar
          • 1 cup white sugar plus sugar for bottles
          • 1/8 tsp. yeast
          • handful of raisins

          Kitchen Utensils

          • A big pot
          • measuring cup
          • cutting board’
          • knife
          • potato peeler 


           First day

          1. Boil 4 cups of water to a steady boil.
          2. Add all the white and brown sugar into the container. Mix well until the sugar is mostly dissolved.
          3. Wash the first lemon and slice it up.  Add the slices, too, into the pot of water.
          4. Wash the second lemon well. Use a lemon zester or a potato peeler to remove the outer yellow rind of the lemon in strips, being careful not to include the bitter white pith. Put the zest into the pot of water
          5. Add 4 cups of cold water so that the mixture is lukewarm for the yeast to activate. The yeast produces the carbonation. If unsure, take a small cup of the mixture from the container, dissolve the yeast in it and then mix it back. Just dropping a crumb of fresh yeast into the container will also work.  
          6. Cover and allow to sit at room temperature for 24 hours or until surface begins to bubble slightly.  

           Second day

          1. We are ready to bottle the mixture. First add 5-6 raisins and 1 teaspoon of sugar to each bottle before you pour the sima in.  The drink will look cloudy.
          2. After bottling, let the bottles stand at room temperature out of direct sunlight for 2 more days. The raisins will bloat up and float to the surface.

          Third or Fourth Day

          1. Finally, move the bottles to your refrigerator. The sima is ready, and should be served cold. Because of this, traditional sima is a fresh product that does not store for long.  It will keep for at least a week in the refrigerator.
          2. Sima is usually accompanied by a munkki (donut), a tippaleipä (a special Vappu funnel cake) or a rosetti (rosette). Besure to check out our rosette recipe too!