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Finnish Kropser (Baked Pancakes)
SUBMITTED BY:
Wendy
PHOTO BY:
Susanne
"This delicious bar is a treat that can be served for breakfast or with tea. Serve with syrup, jelly or honey."
RECIPE RATING:
Read Reviews
(23)
Review/Rate This Recipe
Original recipe yield 1 - 9x13 inch baking pan
SERVINGS
(
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Servings
US
METRIC
INGREDIENTS (
Nutrition
)
3 eggs
1/2 cup white sugar
1 teaspoon salt
2 cups milk
1 1/4 cups all-purpose flour
1/4 cup butter
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DIRECTIONS
Preheat oven to 450 degrees F (230 degrees C)
In a medium bowl stir together sugar, flour, and salt. Add eggs and milk. Beat with an electric mixer until blended. Batter will be very thin. Melt butter in the baking pan. Turn the pan to be sure all of the sides are coated then stir the remaining butter into the batter.
Pour batter into the baking pan and bake for 30 minutes. It will puff up when baking, and flatten when cool.Cut into squares and serve.
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REVIEWS
Reviewed on Jul. 13, 2006 by
Glenda
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Glenda
Jul. 13, 2006
This turned out as good as the other reviewers said it was. It did burn some on the edges even with the temp turned to *425. My family loved it with or w/out powered sugar and syrup.It's nothing like a pancake. It is thick with hills and valleys and a creamy texture. Very, Very yummy.
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3 users found this review helpful
This turned out as good as the other reviewers said it was. It did burn some on the edges even...
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Reviewed on May 21, 2006 by Margcamp
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Margcamp
May 21, 2006
I accidently made this the first time in a 9x9 pan and it was burnt on the edges and raw in the middle. The second time I noticed the 9x13 indicated in the recipe and the results were great...delicous and a nice change from regular pancakes. I added some vanilla to the batter and baked at 400 for almost 40 minutes to avoid burning, as recommended by others. Served with choices of syrup, mixed fruit, or powdered sugar...all of which were great accompaniments.
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3 users found this review helpful
I accidently made this the first time in a 9x9 pan and it was burnt on the edges and raw in...
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Reviewed on Oct. 11, 2006 by
MimiSr
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MimiSr
Oct. 11, 2006
I am sooo excited! My muma made this for me when I was a child. I've always wanted the recipe but never knew how to spell it! lol! She died when I was only 9 so I couldn't ask her. Thank you so much it will bring back such wonderful memories!
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2 users found this review helpful
I am sooo excited! My muma made this for me when I was a child. I've always wanted the...
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Reviewed on Oct. 26, 2003 by JELLYKELLY23
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JELLYKELLY23
Oct. 26, 2003
I am so glad I found this recipe. I made something like this in home economics in Jr or Sr High school. It had been AGES since I have even thought of them. I came across this recipe and could almost taste them as I read the directions. They are so yummy I remembered them from that long ago. Great recipe! Fun breakfast to experience rather than the usual cereal, pancakes, etc. My boys all turned their nose to it. I made them taste it and they love it too!
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2 users found this review helpful
I am so glad I found this recipe. I made something like this in home economics in Jr or Sr...
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Reviewed on Dec. 4, 2002 by ELANORFW
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ELANORFW
Dec. 4, 2002
Very easy and tasty! I turned down my oven to 425F the second time I made it, though. It got a little too dark at 450. But I even ate the burned bits, it was that good!
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2 users found this review helpful
Very easy and tasty! I turned down my oven to 425F the second time I made it, though. It got a...
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Reviewed on Jan. 13, 2008 by
erinid
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erinid
Jan. 13, 2008
This was SO good. I followed the other reviewers changes- lowering oven temp and cooking for longer. Be forewarned- this is VERY rich. We topped with some jam, and the whole family loved it. Even my husband could only eat one piece!
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1 user found this review helpful
This was SO good. I followed the other reviewers changes- lowering oven temp and cooking for...
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Reviewed on Sep. 5, 2007 by Recipitrista
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Recipitrista
Sep. 5, 2007
Eeks- came out deflated. Tastes alright though. I like the eggy texture.
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1 user found this review helpful
Eeks- came out deflated. Tastes alright though. I like the eggy texture.
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Reviewed on Feb. 23, 2007 by
chellebelle
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chellebelle
Feb. 23, 2007
I learned to make this a long time ago from a friend's mother. It is even better with blueberries stirred into the batter. You can reduce the sugar by quite a bit as well.
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1 user found this review helpful
I learned to make this a long time ago from a friend's mother. It is even better with...
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Reviewed on Feb. 22, 2007 by
AWO
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AWO
Feb. 22, 2007
This was definitely good, but the fifth star is because it was so easy rather than for taste. I'd never had Kropser before, so I have no basis for comparison. It seemed to me like a cross between a very firm custard and a popover. As written, I thought there was too much butter - melted butter pooled on the top and its flavor dominated. The second time I halved the butter (2 TBSP) and liked it much more. The edges puffed up really high, but the middle stayed flat like a basket, so you can fill with fruit for an attractive presentation. Maple syrup was also good, and I cut up some of the flat middle section into small squares, topped with jam, and served them like cakes. It was good both hot and cold!
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1 user found this review helpful
This was definitely good, but the fifth star is because it was so easy rather than for taste. ...
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Reviewed on Jan. 11, 2007 by
SPARKLER8666
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SPARKLER8666
Jan. 11, 2007
This is really yummy... I like it better than pannekoeken which is high praise believe me, plus it is easier because you make a big panful at one time versus having to make several batches of pannekoeken to equal the amount you get with this recipe. I always mix part whole wheat pastry flour or oat flour with the all purpose flour, about half and half and it still turns out very well.
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1 user found this review helpful
This is really yummy... I like it better than pannekoeken which is high praise believe me,...
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