Freshly grated ginger adds a slightly peppery bite to this variation of a traditional Finnish recipe. The pancake itself is on the sweet side and has a texture almost like rice pudding, with a crunchy bread crumb topping. Equally delicious right from the oven or at room temperature, this dish belongs at your next brunch buffet.
1 cup milk
½ cup half-and-half
3 large eggs, at room temperature
1 tablespoon light brown sugar
3 cups peeled & grated carrots
½ cup cooked rice
1 tablespoon grated fresh ginger
2 tablespoons butter
⅓ cup dry bread crumbs
Preheat the oven to 350°F. Generously grease a large heavy ovenproof skillet.
In a medium-size bowl, whisk together the milk, half-and-half, eggs, and brown sugar until well blended and smooth. Stir in the carrots, rice, and ginger. Pour the mixture into the prepared skillet.
In a small skillet over medium heat, melt the butter. Add the bread crumbs and cook over medium-high heat, stirring frequently, for about 2 to 3 minutes, or until lightly browned. Sprinkle the bread crumbs evenly over the carrot batter.
Bake for 30 to 35 minutes, or until the pancake is set and a skewer or toothpick inserted into the center comes out clean. Remove the skillet from the oven, cut the pancake into wedges, and serve immediately. Serves 6 to 8.