Finnish Oven Pancake

A Finnish Oven Pancake is a rich morning treat made from pantry staples. Try this recipe with eggnog for a festive holiday breakfast. It's also perfect for a lazy Snow day.

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I love a good snow day. 

It's Mother Nature giving you an opportunity to pause, 

catch your breath, and take in the beauty of the world.

What's the best breakfast to make on a snow day?

To me, this Finnish Oven Pancake is the perfect Snow Day breakfast. It's made with common ingredients (eggs/flour/butter/milk) and it takes a while to bake--something I wouldn't normally do on a busy weekday morning.

Do you need a recipe to use up some eggnog?

During the holiday season I have eggnog on hand so I'll switch things up and make this using eggnog for a special treat. Try it with any flavor of eggnog you've got!

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While living in Virginia I started our family tradition of the Finnish Oven Pancake Snow Day Breakfast.


You may know this as a Dutch Baby, but I've seen many Dutch babies (Thomas and Emily come immediately to mind) and while I'd love to nibble on chunky baby thighs, they didn't look a thing like this.

Prosciutto, Goat Cheese and Fig Jam on an Eggnog/Butternut Crust (Pizza Night!)

An eggnog/butternut squash pizza crust topped with prosciutto, goat cheese, and fig jam

I wish I had some sort of clever little story about how this pizza came to be.  The plain fact is that my son found half gallons of eggnog for 50 cents after Christmas last year and I figured I'd get one and play around with it.  I also had the Strategic Winter Squash Reserve staring at me balefully, wanting to be included in everything.  So, since I had my 'shred a butternut squash' epiphany, I decided I'd put some in pizza crusts.  That worked out just fine, so I cast a wider net.  I figured the color of the butternut squash would only enhance an eggnog crust (whereas beets or kale in an eggnog crust would be . . . . just wrong).  I knew the eggnog would make a slightly sweet crust, and I love sweet and salty blends, so perhaps this is the right time to try my favorite combo:  prosciutto, goat cheese, and fig jam. [That combo comes directly from a George Foreman grill cookbook--put that in a panini and smash it and you are in for a real treat.]  

This crust is a marvel.  It's pillowy and soft thanks to the dairy, yet it bakes up firm enough to stand up like a regular slice of pizza.  It's very slightly sweet.  [If you're wanting a dessert pizza crust using eggnog, add a tablespoon or two of sugar to the crust, and sweet toppings.] My topping combo totally works with this crust--perhaps even better than on a plain crust.  It is delicious and if you find yourself with some butternut squash (leftover roasted mashed would also work fine) and a spare half cup of eggnog, give this a try. It's a StrangeButGood combination!

I've revamped my Visual Recipe Index! For more ideas on what to do with your butternut squash, click here.

Roasted Pumpkin and Eggnog French Toast

French toast made with roasted pumpkin and eggnog batter for a seasonal brunch

My kids are very fortunate French toast eaters.  They are blessed with not one but two grandmothers who rock at making French toast.

Can a grandmother rock at something?  Well, these women sure do.  My kids love Grandma's French Toast--regardless of which grandma they are visiting.

When I first met my mother-in-law, she told me she was a "plain Jane cook".  She sure makes something 'plain' like French toast taste super when we visit!  She has her recipe memorized (and now I do, too):  for every 4 pieces of bread you need 1 egg, 1/4 cup milk, and 1/4 teaspoon salt.  It's a no-fail recipe that we love to eat while gathered around the large table, watching the woods outside.

My mom's contribution to my kids' Grandma French Toast Experience is her choice of bread.  Mom buys day-old bread (hmm, I wonder where I get my love of marked down food from?), usually hoagie rolls, and slices it into thick rounds.  She serves the kids breakfast on the bar while they sit on stools overlooking her kitchen.

Combining mom's bread with my mother-in-law's batter results in a delicious breakfast treat when it's just mom making the French toast.  For this post, though, I decided to kick it up a notch.  I thawed some packages of pumpkin (that I'd roasted and put up for muffins) and added it to the batter.  I had eggnog, and decided to use that in place of milk.  Because the pumpkin was pretty thick, I opted to toss the whole thing in the blender to mix it up.  This creamy concoction was so delicious I had to share.

Try this for a special brunch or just for an everyday weekend breakfast.  My kids tell me that the leftovers made a tasty school-day breakfast treat.  Even if it's not as good as when Grandma makes it!