food

No, it's a pancake aka pannukakku, but does resemble a dutch baby for sure. But the milk to flour ratio for example is very different.

So same but different like so many pancakes of the world.

Edit. You edited, replied to the comment as it was before. But yes, almost.

Wish I could send you a piece.

This is my treat, ate it warm as dessert after pea soup. Eating this combo is a thing during February and on Thursdays.

Put some homemade apple jam on one slice and the other I had with just plain sugar, because I very much prefer doing that both with pancakes and crepes.

The bubbly kind sadly yeah, but a really nice non-bubbly oven pancake is very doable vegan, here's a recipe for it:

1 liter of oat milk or other plant milk

1 dl unflavoured soy yogurt

5 1/2 dl all purpose flour

1 dl oats

1/2 dl sugar

2 tsp baking powder

1/2 tsp salt

2 tsp vanillla

(1 tsp cardamon, optional)

50 g margarine/vegan butter

The measurements are deciliters which is a very common way of writing recipes where I am.

Edit. Can't remember how you get a line break on Hexbear so edited to clarify

You could do whipped cream, berries, ice cream, jam, nutella, fruits, caramel, maple syrup or whatever sounds good. In my grandmas house we always had this with just her homemade strawberry jam with lots of whole strawberries in it, it was the best.

And me being very vanilla I often have mine with just some caster sugar.

We just moved so it's pretty new as the landlord replaced it.

My oven use is so intense that give a few months more and it will look very different, lol.

Sure thing, it's very easy.

Bubbly oven pancake:

5dl/500g of milk

100g sourdough starter (discard is fine)

3 eggs

2 tablespoons sugar

1 teaspoon salt

2,5 dl/163 grams of all purpose flour

Vanilla to taste or other spices like cardamon

Butter, cut into small cubes. About 20-30 grams.

Whisk together all ingredients except butter in a bowl and leave to thicken in room temp for about an hour or so. Don't let it sit out too long or the starter will eat the gluten so much that you won't get the bubbles (no structure left).

Heat oven to 225C

Put a parchment paper on an oven pan and scatter the butter pieces on it. Pour over the pancake batter and bake in the second to lowest shelve of your oven for about 25 minutes (20-30 minutes depending on oven).

Let cool slightly before cutting. I find that cutting with scissors is the easiest.

Keep leftovers in the fridge, this will last for several days as snacks or small meals.

If you leave out the vanilla, this can be also eaten with savory toppings.