Reviewed: Oct. 20, 2009

My first try at a baked pancake - this was pretty good. My husband wasn't crazy about it but ate it. I liked it plain, but served it with apple sauce and syrup on the side. I preheated my oven and my pyrex dish at 400- then melted the butter (holding the stick and spreading it around worked great). I cooked it for the first 15 minutes (approx) at 400 and then turned it down. But I also don't know how accurate my oven is - but mine didn't come out burnt - it puffed up beautifully. I added Vanilla and a wee bit more sugar (1/3 a Cup as opposed to 1/4 because I couldn't find my 1/4 measuring cup - and the difference between the two is only a tablespoon). Yum. :)

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TehCook

Cooking Level: Expert

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Reviewed: Oct. 2, 2009

Amazing! Super easy and super tasty! Very little ingredients yet it feeds so many! I used brown sugar as I had no white in the house, but it tasted wonderful! I turned down temp too like everyone else ( 400 )and it was still a bit burnt round the edges - but even those bits tasted good! Will definitely make again. Thanks!

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daisymoog

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Reviewed: Aug. 16, 2009

SOOOOO GOOOD! I haven't been able to find a homeaide pancake recipe that I like, so I decided to try something new and I went with this recipe and man am I glad I did! I took the suggestions from other reviewers and baked it at 400 for 40 minutes and it turned out perfect :) Thanks for a great recipe, it is going to be hard to make regular pancakes from here on out, lol.

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Tabitha King

Cooking Level: Intermediate

Living In: Louisville, Kentucky, USA

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Reviewed: Aug. 15, 2009

beat by hand, cut recipe down to feed 8 and baked in a cast Iron skillet. I cooked it for 20 minutes at 400 and it's perfect. Just perfect. Bearing in mind that everyone's oven can be different, I opted for a lower temp because I can always cook it longer if necessary. I suggest that you use your best judgment when you go to bake it. I topped it with blueberry preserves and it was a great hit. I'll make this regularly!

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Mitsue

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Reviewed: Aug. 10, 2009

my boyfriend and I make this frequently, at least a couple times a month. Like many others have said I reduce the oven temp though and cook a few minutes longer. I also use 3/4 of a stick of butter rather then 1/2. I tried adding honey into the mix once but it didn't turn out very well.

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Crysta McKenney

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Reviewed: May 12, 2009

was good...very good!

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JehanP

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Reviewed: Apr. 24, 2009

I really like this! I've made it a few times now. It's more of a wait than regular pancakes, but tastes so much better!

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love to cook!

Cooking Level: Intermediate

Home Town: Warren, Ohio, USA

Living In: Chicago, Illinois, USA

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Reviewed: Apr. 5, 2009

This is delicious! We added strawberries and it turned out great. Our whole family loved it, especially the kids, we will be sure to make it again!

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tami

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Reviewed: Mar. 21, 2009

I have tried many similar recipes. This was by far the best. I had to make a double batch to feed my family. It does need to be cooked at a lower temp. I tried 400 degrees and it still burned around the edges. Next time I'm going to try baking it like Yorkshire pudding at 425 for 15 min and then turning it down to 350 for the rest of the time.

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Sarah

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Reviewed: Dec. 21, 2008

we really enjoyed this! I made it for my partner because she is mostly Finnish. Followed other's suggestions and baked it at 400 degrees. Had it with some turkey sausage for supper. yummy!

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CCFW

Cooking Level: Expert

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Reviewed: Dec. 20, 2008

Thank you, thank you, thank you! This is the recipe I have been looking for the last 50 years. Had it when I was a child and could never spell it right to get it from my Finnish great grandparents as I was separated from them. Excellent!

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Dianalynn24

Cooking Level: Intermediate

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Reviewed: Jun. 28, 2008

TEMPERATURE ALERT!!! this recipe really needs to be edited, the temp is listed way too high. i had to scrap mine and make french toast for the kids instead...i used to make a smaller amount version of this pancake in a skillet, and believe me its one of the most interesting, easiest breakfasts out there. im definetly going back to this one, but next time with a lower temp..

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vbzia

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Reviewed: Jun. 22, 2008

This was yummy....and easy too. I wanted something quick for breakfast this morning and this came together in no time. Tasted fantastic also. I put homemade strawberry freezer jam on mine and hubby used syrup. Some fresh fruit on top would be great too.

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cookinme

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Washington, Maine, USA

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Reviewed: 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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erinid

Cooking Level: Expert

Home Town: Northampton, Massachusetts, USA

Living In: Woodbridge, Virginia, USA

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Reviewed: Dec. 5, 2007

Super easy to make and always a crowd pleaser!

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Sara

Cooking Level: Intermediate

Home Town: San Diego, California, USA

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Reviewed: Nov. 9, 2007

so incredibly good! i make it in a lasagna pan and sometimes add frozen blueberries. everyone i've made it for loves it!!!

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skye22

Cooking Level: Intermediate

Home Town: Vancouver, British Columbia, Canada

Living In: Aylmer, Quebec, Canada

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Reviewed: Sep. 5, 2007

Eeks- came out deflated. Tastes alright though. I like the eggy texture.

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Recipitrista

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Reviewed: 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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chellebelle

Cooking Level: Intermediate

Living In: Olympia, Washington, USA

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Reviewed: 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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AWO

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

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Reviewed: Jan. 23, 2007

I love it! its really yummy and not at all like a pancake. Is it really supposed to puff up so much?But it went back to normal anyway. I served it with a drizzle of honey mixed with hazelnut syrup and some cinnamon. It was a perfect match.

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