Finnish Kropser
Finnish Kropser is a traditional oven-baked pancake with a wonderfully rustic character.The batter is made with milk, eggs, flour, sugar, and melted butter.A hot buttered pan helps create crisp, golden edges.The center remains soft, tender, and lightly custardy.Berry preserves and powdered sugar make classic toppings.It is an easy Finnish-inspired breakfast, brunch, or dessert.
Ingredients
For the Kropser
- 4 large eggs
- 2½ cups whole milk
- 1½ cups all-purpose flour
- ¼ cup granulated sugar
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 4 tablespoons unsalted butter
- ½ teaspoon ground cardamom, optional
For Serving
- Powdered sugar
- Fresh blueberries, raspberries, or strawberries
- Lingonberry or raspberry preserves
- Whipped cream, optional
- Maple syrup, optional
Instructions
Preheat the Oven
- Preheat your oven to 425°F (220°C).Place a large oven-safe baking pan or cast-iron skillet inside the oven while it heats.A hot pan helps the butter immediately sizzle when the batter is added, producing beautifully browned edges.
Prepare the Batter
- Crack the eggs into a large bowl.Whisk until smooth.Add the milk, sugar, salt, vanilla, and optional cardamom.Whisk until thoroughly combined.
Add the Flour
- Gradually add the flour while whisking.Continue mixing until you have a smooth, thin batter.The consistency should be closer to a crêpe batter than a traditional thick American pancake batter.
Rest the Batter
- Allow the batter to rest for approximately 10 minutes.This gives the flour time to absorb some of the liquid and helps produce a smoother finished texture.
Heat the Butter
- Carefully remove the hot pan from the oven.Add the butter and swirl the pan carefully until the butter melts and coats the bottom.Use oven mitts and take care when handling the hot pan.
Pour in the Batter
- Immediately pour the pancake batter into the hot buttered pan.The batter should spread naturally across the bottom.You may hear a gentle sizzling sound as the batter contacts the hot butter.
Bake
- Place the pan back into the oven.Bake for approximately 25–35 minutes, or until the edges are deeply golden and crisp and the center has set.The pancake may puff dramatically around the edges during baking.
Let It Rest
- Remove the Kropser from the oven and allow it to rest for about 5 minutes.The pancake will naturally settle and become flatter as it cools.This is completely normal.
Cut and Serve
- Cut the baked pancake into wedges or squares.Dust generously with powdered sugar.Serve warm with berry preserves, fresh fruit, whipped cream, or maple syrup.
Notes
- Hot pan: Preheating the pan helps produce crisp, golden edges.
- Thin batter: The batter should be fairly thin and pourable.
- Puffing: Kropser may rise significantly during baking and then settle afterward.
- Butter: Butter contributes both flavor and the characteristic browned edges.
- Cardamom: Optional cardamom gives the pancake a distinctly Scandinavian flavor.
- Pan size: A wider pan creates a thinner pancake, while a smaller pan makes it thicker.
- Toppings: Berry preserves are especially suitable for a Finnish-style serving.
- Freshness: Kropser is best served warm shortly after baking.