Lambros' kitchen travellog

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3. Åland – Ålandspankaka (Åland’s pancake)

This was extremely easy to bake! When you add semolina to milk, don’t get fooled by it not getting thicker! It will, it needs just patience not more semolina (as I did some other time and ended up getting something in the hardness of concrete!)

3. Åland – Alandspannkaka (semolina cake)Download

Ingredients

  • 1 litre milk
  • 1.5 dl semolina
  • 3 eggs
  • 1 dl sugar
  • 50 g butter, melted
  • 1 tsp ground cardamom
  • 1 tsp vanilla sugar
  • Pinch of salt
  • To serve: plum jam/sylt, or raspberry jam, and whipped cream

Steps

  • 1 Cook semolina porridge: Bring milk to a gentle boil. Whisk in semolina and a pinch of salt. Cook, stirring, 3–5 minutes until thick. Let cool 5–10 minutes.
  • 2 Heat oven at 200 °C. Butter an oven dish (about 25×35 cm).
  • 3 Mix batter: Stir sugar, cardamom and vanilla sugar into the warm porridge. Beat in eggs one at a time, then the melted butter.
  • 4 Bake: Pour into the dish and bake 30–35 minutes, until golden on top and set in the centre.
  • 5 Serve: Let cool slightly, cut into squares and serve warm with jam and whipped cream.

Notes

Some versions add a little rice porridge instead of semolina, or a few raisins. Cardamom is traditional on Åland, so don’t skip it. Good eaten warm or at room temperature.