Finnish Kropser (Baked Pancakes)

129 Ratings
  • 5 Rating Star 99
  • 4 Rating Star 27
  • 1 Rating Star 2
  • 3 Rating Star 1
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This delicious bar is a treat that can be served for breakfast or with tea. Serve with syrup, jelly or honey.

By Wendy
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 450 degrees F (230 degrees C)

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  • In a medium bowl stir together sugar, flour, and salt. Add eggs and milk. Beat with an electric mixer until blended. Batter will be very thin. Melt butter in the baking pan. Turn the pan to be sure all of the sides are coated then stir the remaining butter into the batter.

  • Pour batter into the baking pan and bake for 30 minutes. It will puff up when baking, and flatten when cool.Cut into squares and serve.

Tip

Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving:
227.64 calories; 6.45 g protein; 30.41 g carbohydrates; 9.01 g fat; 89.88 mg cholesterol; 383.2 mg sodium. Full Nutrition

Reviews (107)

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Most helpful positive review

Tabitha King
08/17/2009
SOOOOO GOOOD! I haven't been able to find a homeaide pancake recipe that I like so I decided to try something new and I went with this recipe and man am I glad I did! I took the suggestions from other reviewers and baked it at 400 for 40 minutes and it turned out perfect:) Thanks for a great recipe it is going to be hard to make regular pancakes from here on out lol.
Helpful
(53)

Most helpful critical review

Anonymous
01/28/2013
This recipe needs serious editing for a 9x13 dish this is too much it overflows and still seems eggy. 450 degrees is also way too hot my first batch burned horribly around the edges while not finished in the center. It also should have vanilla extract in there it seems its not sweet like it should be.
Helpful
(3)
129 Ratings
  • 5 Rating Star 99
  • 4 Rating Star 27
  • 1 Rating Star 2
  • 3 Rating Star 1
Reviews:
Most Helpful Most Positive Least Positive Newest
vbzia
06/28/2008
TEMPERATURE ALERT!!! this recipe really needs to be edited the temp is listed way too high. i had to scrap mine and make french toast for the kids instead...i used to make a smaller amount version of this pancake in a skillet and believe me its one of the most interesting easiest breakfasts out there. im definetly going back to this one but next time with a lower temp..
Helpful
(92)
Margcamp
05/21/2006
I accidently made this the first time in a 9x9 pan and it was burnt on the edges and raw in the middle. The second time I noticed the 9x13 indicated in the recipe and the results were great...delicous and a nice change from regular pancakes. I added some vanilla to the batter and baked at 400 for almost 40 minutes to avoid burning as recommended by others. Served with choices of syrup mixed fruit or powdered sugar...all of which were great accompaniments.
Helpful
(66)
Tabitha King
08/17/2009
SOOOOO GOOOD! I haven't been able to find a homeaide pancake recipe that I like so I decided to try something new and I went with this recipe and man am I glad I did! I took the suggestions from other reviewers and baked it at 400 for 40 minutes and it turned out perfect:) Thanks for a great recipe it is going to be hard to make regular pancakes from here on out lol.
Helpful
(53)
Mitsue
08/18/2009
beat by hand cut recipe down to feed 8 and baked in a cast Iron skillet. I cooked it for 20 minutes at 400 and it's perfect. Just perfect. Bearing in mind that everyone's oven can be different I opted for a lower temp because I can always cook it longer if necessary. I suggest that you use your best judgment when you go to bake it. I topped it with blueberry preserves and it was a great hit. I'll make this regularly!
Helpful
(34)
MimiSr
10/11/2006
I am sooo excited! My muma made this for me when I was a child. I've always wanted the recipe but never knew how to spell it! lol! She died when I was only 9 so I couldn't ask her. Thank you so much it will bring back such wonderful memories!
Helpful
(21)
chellebelle
02/23/2007
I learned to make this a long time ago from a friend's mother. It is even better with blueberries stirred into the batter. You can reduce the sugar by quite a bit as well.
Helpful
(21)
AWO
02/22/2007
This was definitely good but the fifth star is because it was so easy rather than for taste. I'd never had Kropser before so I have no basis for comparison. It seemed to me like a cross between a very firm custard and a popover. As written I thought there was too much butter - melted butter pooled on the top and its flavor dominated. The second time I halved the butter (2 TBSP) and liked it much more. The edges puffed up really high but the middle stayed flat like a basket so you can fill with fruit for an attractive presentation. Maple syrup was also good and I cut up some of the flat middle section into small squares topped with jam and served them like cakes. It was good both hot and cold!
Helpful
(18)
Glenda
07/13/2006
This turned out as good as the other reviewers said it was. It did burn some on the edges even with the temp turned to 425. My family loved it with or w/out powered sugar and syrup.It's nothing like a pancake. It is thick with hills and valleys and a creamy texture. Very Very yummy.
Helpful
(17)
Heather D
01/18/2011
Made this for dinner-for-breakfast because I am terrible with fried pancakes and my husband begged for it for breakfast that weekend. It made a "crust" on the top and bottom around the custardy middle so good! I used half white / half wheat flour so it was dense but delicious. I also altered the temp as other reviewers have suggested.
Helpful
(16)
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