Follow these steps for perfect results
Cream of wheat
milk
semolina
salt
eggs
sugar
flour
ground cardamom
vanilla
raisins
butter
melted
fresh strawberries
sliced
fresh whipped cream
Bring milk to a boil.
Add semolina and salt to the boiling milk.
Cook at low heat for 10 minutes, stirring occasionally.
Set aside to cool.
Pour the cream of wheat into a mixing bowl.
Add eggs, sugar, flour, cardamom, vanilla, and raisins (if using).
Stir into a smooth batter.
Cover a 8" square or 9" round baking dish with parchment paper.
Brush the parchment paper with melted butter.
Pour the batter onto the baking tray.
Cook at 392F (200C) for 30-45 minutes, until golden brown.
Serve warm.
Top with freshly sliced strawberries and whipped cream (optional).
Expert advice for the best results
For a richer flavor, use whole milk or add a splash of cream to the batter.
If you don't have parchment paper, grease the baking dish thoroughly with butter.
Let the pancake cool slightly before slicing to prevent it from falling apart.
Everything you need to know before you start
10 mins
Batter can be made a day ahead and stored in the refrigerator.
Serve warm slices on a plate, topped with strawberries and whipped cream. Dust with powdered sugar if desired.
Serve warm as a breakfast or brunch item.
Accompany with a side of fruit salad or berries.
Offer maple syrup or jam as a topping.
Pairs well with the sweet and creamy flavors.
Discover the story behind this recipe
A traditional Finnish dessert often enjoyed during special occasions.
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