Last weekend, my son and I had a treat. Erik was gone with our daughter and we had the house. It is always fun to be in this predicament, since the routines of family life ease up to make room for other activities. Such was the case when we decided to make a Sunday brunch pancake. This pancake was not the flat, griddle cake, dosed with lots of syrup variety of pancake. It was a Finnish pancake that puffs up like a balloon in the oven, and the consistency is more like a custard, than a cake. In Finland, the pancake is served with lingonberry preserves, their version of strawberry jam. We like it with any kind of jam or frozen berries that have been heated over the stove and mixed with a little sugar. And honey always tastes good.
The recipe comes from an old cookbook, A Slice of Santa Barbara, which my mother gave me years ago. It is pretty simple to make: Melt 1/2 cup butter in the oven in a 9″ x 13″ pan. Then combine 4 eggs, 1/2 cup sugar, 1 cup flour, 1/2 teaspoon salt, 3 cups milk, and 1/2 cup sour cream. Then add this mixture to butter in the pan, and bake for 1 hour at 350 degrees. Top with berries and powdered sugar. The prep time is about ten minutes. This is also a great company recipe since it bakes in the oven like a casserole. It really starts the day out feeling festive. Have a wonderful weekend and happy eating!