Finnish Cardamom Oven Pancake Pannukakku

Whisk three eggs with 35 g sugar and 2 g salt. Alternately add 150 g flour and 450 ml milk in portions until smooth, and stir in 1 g cardamom.

Cover and rest the batter in the refrigerator at 4°C or below for 20 minutes. Preheat oven to 220°C and prepare a roughly 25×30 cm baking dish.

Melt 25 g butter in the baking dish in the oven for around two minutes, then carefully spread over bottom and sides; use oven mitts for the hot dish.

Pour into the buttered dish and bake at 220°C on the middle rack 25–30 minutes until puffed and golden at edges and the center is fully set, not liquid; bake five minutes longer if necessary.

Rest five minutes, cut into four and serve with 25 g strawberry jam each. Never taste raw egg batter.