Naturally I had to find out what goes into pannukakku, and found a number of recipes online. This one sounded simple and easy to make, so this morning I announced to my household that we were having it for breakfast.
Five minutes' preparation and 40 minutes in the oven, and we were in heaven.
It's not really a pancake in short-stacks fashion, but a kind of savory oven-baked custard.
I'm told by Doug Karttunen, my trusted Upper Michigan source on all things Finnish, that pannukakku is best when slathered with thimbleberry jam. We didn't have any, so I used blueberries instead, and the Lady Friend and our house guest chose raspberry preserves.
I've got to ask Doug how to say "Wonderful!" in Finnish.