I was taught this recipe by my Mumu and my Aiti (mom). It is wonderful. We call it Pannukakku (oven pancake) I usually cook it at 425 degrees. If I put any pans of it on the bottom rack they will likely burn, so if I am making more than two I will rotate the bottom and top racks ever 10 min. The main difference with your recipe is that I use about half of the flour (or double the ratio of eggs). To make four pie plate pancakes I use 9 eggs and about two cups of flour. The batter should be runny, the consistency of heavy cream. I use only about 3/4 cup of sugar for the whole batch. Extra flour makes it less light, and less likely to puff in the middle as well as the sides. It still tastes good though! Also, if you want anyone to see the stunning puffs, have the diners assemble when you bring it immediately to the table...it falls quickly.
I have always had these with strawberry or cloudberry jam. They are extra special with fresh whipped cream. Maple syrup does taste fine though, as does just a tad of confectioner's sugar and a squeeze of lemon.
I generally add vanilla, which is not traditional, just good. Remember it is supposed to brown just a bit, the browned butter crispy edges are the best part!!!!
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I was taught this recipe by my Mumu and my Aiti (mom). It is wonderful. We call it Pannukakku...