Mökki Pannukakku from Tahoma Meadows B&B Cottages
On Lake Tahoe’s quiet western shore, Tahoma Meadows Bed and Breakfast Cottages is a charming collection of red vintage cabins set the among sugar pines. Built in the classic “Old Tahoe” style of the 1940s, the cozy cottages are within walking distance of the cross-country trails at Sugar Pine Point State Park and less than five minutes from the lake view slopes at Homewood Mountain Resort.
Guests of the B&B cottages are treated to a hearty, family-style breakfast each morning in the common room, which features lake views and a cozy wood-burning fire stove. The inn’s owners, Dick and Ulli White, have been serving up German-inspired breakfasts for over 25 years. Their cookbook, Lake Tahoe’s Breakfast Secrets, is now in its fifth edition.
While dreaming about an escape to Lake Tahoe after the week (and year) we’ve had, I wanted give the inn’s Mökki Pannukakku recipe a try. After all, why wait until the weekend to serve brunch when we’re all working from home anyway?
Ulli says the Mökki Pannukakku recipe is a combination of two of their personal favorites: the classic Sunset Magazine Dutch Baby oven pancake and another from one of their favorite cookbooks. Unlike other Dutch baby recipes, the inn’s Mökki Pannukakku is denser and bakes up more like a custard with crisp, buttery edges and a touch of sweetness.
In addition to the recipe’s plain pancake, which can be served with jam, syrup, or powdered sugar, the recipe includes four other delicious variations: apples or pears, apples with sausage, diced ham with asparagus and brie, or fresh berries. Using a blender (and a mandolin if needed for slicing fruit), the recipe comes together in less than 10 minutes. Perfect for a midweek breakfast, the pancake can bake while you’re checking the first of the morning’s work emails and dreaming about a ski trip to Lake Tahoe.
Courtesy of Tahoma Meadows Cottages Bed and Breakfast
- 5 eggs
- 1-2 tablespoons sugar, depending on how sweet you want it
- 2 cups milk
- 1 cup flour
- 1 cup cottage cheese
- 1 teaspoon baking powder
- ½ cup butter
- Sliced apples or pears with cinnamon, nutmeg, cloves, and allspice
- ½ lb cooked breakfast sausage, sliced
- Diced ham, asparagus and brie
- Fresh berries in season
Preheat oven to 400°F.
In a mixing bowl or a blender, mix together the eggs, sugar, milk, flour, cottage cheese, and baking powder until smooth.
Plain Pancake: Melt the butter in 12” cast iron skillet. Pour in the batter and sprinkle with brown sugar, if desired.
Apples or Pears: Melt the butter in a 12” cast iron pan. Add the sliced fruit and sauté lightly. Sprinkle with brown sugar and spices. Pour the batter over the top of the slices.
Apples and Sausage: Melt the butter in a 12” cast iron pan. Add the sliced fruit and sauté lightly. Sprinkle with brown sugar and spices. When the fruit has just begun to soften, add the slices of cooked sausage. Pour the batter over the top.
Diced Ham, Asparagus and Brie: Melt the butter in a 12” cast iron pan. Lightly sauté the ham and asparagus. Stir in the brie. Pour the batter over the top.
Fresh Berries: Melt the butter in a 12” cast iron pan. Pour in the batter and cook the pancake on the stove top for five minutes over a medium flame. Add berries around the pancake.
Bake the pancake for 25-35 minutes until golden brown. Serve with your favorite syrup, jam, or powdered sugar and lemon juice.