Rahkapannukakku (Finnish Quark Pancake)
A delightful and light baked pancake made with quark (rahka), a Finnish dairy product similar to thick yogurt or farmer's cheese. It has a slightly tangy flavor and a wonderfully fluffy texture.
🧂 Ingredients
- 250 g Quark (rahka)
- 3 large Eggs
- 2 dl Milk
- 0.75 dl Sugar
- 2 dl All-purpose flour
- 1 tsp Baking powder
- 1 tsp Vanilla sugar
- 2 tbsp Butter(melted, for batter)
- 1 tbsp Butter(for greasing the pan)
👨🍳 Instructions
- 1
Preheat your oven to 200°C (400°F). Generously grease a round baking dish or cast-iron skillet with butter.
- 2
In a large bowl, whisk together the quark, eggs, milk, sugar, and vanilla sugar until smooth and well combined.
- 3
In a separate bowl, whisk together the flour and baking powder.
- 4
Gradually add the dry ingredients to the wet ingredients, whisking until just combined. Stir in the melted butter.
- 5
Pour the batter into the prepared baking dish. Ensure the batter is evenly distributed.
- 6
Bake for 30-35 minutes, or until the pancake is puffed up, golden brown, and a toothpick inserted into the center comes out clean.
- 7
Let the pancake cool slightly before slicing and serving. It will deflate a bit as it cools, which is normal.
💡 Pro Tips
- ✓Ensure your quark is at room temperature for easier mixing.
- ✓Do not overmix the batter after adding the flour, as this can result in a tough pancake.
- ✓Serve warm with fresh berries, jam, or a dollop of whipped cream.
🔄 Variations
- Add a handful of fresh berries (like blueberries or raspberries) to the batter before baking.
- Incorporate a teaspoon of lemon zest for a brighter flavor.
- For a sweeter pancake, increase the sugar slightly.