Documented recipe

Ålandspannkaka (Åland pancake)

A thick, aromatic baked dessert made with semolina, milk, eggs, and cardamom. Makes 6 servings.

This Åland pancake starts with semolina cooked in milk, which is mixed with eggs, flour, and spices before baking. Preparation times are estimates; let the semolina cool completely before adding it to the eggs.

Total time85 min
DifficultyIntermediate
servings6
Ålandspannkaka (Åland pancake)
Image generated by the Kitchenpause team

Ingredient allergens

Allergen list

There are no verified associations for these ingredients yet.

Alternatives by dietary restriction

Milk

Lactose-free milk

For lactose intolerance

It can replace liquid milk in cooking and baking to reduce lactose. It retains milk proteins, so it does not avoid the milk allergen. Choose a variety suited to the recipe and check the label. Also check other allergens and the risk of cross-contact.

Lactose-free milk retains milk proteins. This option does not address milk allergy.

Allergens to consider in this alternative:

  • Milk and milk products

Check the label, other allergens and cross-contact. Replacing one ingredient does not remove allergens elsewhere in the recipe; adjustments depend on the culinary use.

Take your time

Method

  1. 01

    Cook the semolina

    Heat the milk in a saucepan and gradually add the semolina while stirring. Cook over low heat for about 15 minutes, stirring occasionally.

    Ready to continue when: The mixture has thickened to a porridge-like consistency.

    15 min
  2. 02

    Let it cool

    Remove the saucepan from the heat and let the semolina cool completely before continuing.

    Ready to continue when: The semolina feels cool to the touch and no longer gives off heat.

    30 min
  3. 03

    Prepare the batter

    Preheat the oven to 200 °C and line a baking dish with parchment paper. Beat the eggs with the sugar, salt, vanilla sugar, and cardamom. Add the flour and cooled semolina, then mix until the batter is smooth.

    Temperature: 200 °C / 392 °F

    Ready to continue when: No visible lumps remain, and all the ingredients are evenly combined.

  4. 04

    Bake

    Pour the batter into the dish and bake at 200 °C for 20–25 minutes.

    Temperature: 200 °C / 392 °F

    Ready to continue when: The surface is golden and the batter looks firm.

    25 min

Sources and review

Content researched, cross-checked and automatically validated. Sources consulted:

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  12. Aland Island Pancake - Alannin Pannukakku - Global Kitchen Travels globalkitchentravels.com/aland-island-pancake-alannin-pannukakku/
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  36. Top 15 foods from Finland you can make at home – Feels like Finland feelslikefinland.com/blogs/finnish-food-recipes/top-15-foods-from-finland-you-can-make-at-ho…
  37. Descubra las mejores recetas finlandesas para disfrutar en auténticos productos de madera. www.kuksa.shop/es/receta/?srsltid=AYCX9vLT5MaU0uXyQXhaG1L2h2aR0mgIgmgWrrcRxAi1gtmXriMMCpwD
  38. Top 15 foods from Finland you can make at home – Feels like Finland feelslikefinland.com/blogs/finnish-food-recipes/top-15-foods-from-finland-you-can-make-at-ho…
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  40. Top 15 foods from Finland you can make at home – Feels like Finland feelslikefinland.com/blogs/finnish-food-recipes/top-15-foods-from-finland-you-can-make-at-ho…
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State: Published after documentary validation; no “Tested” label is shown.

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