I'm not a pastry chef, but it sounds like the Finnish recipe would be in the quick bread family (due to the chemical vs. yeast leavening) and with the solid fat it would probably be called a scone (instead of a biscuit -- in the US sense of the word -- due to the presence of eggs) in English.

Ed: I just pulled out the Betty Crocker Cookbook, a very common tome in US kitchens, and there is a baked pancake recipe! I have always fried my pancakes, but it would seem an oven pancake is ordinary enough here to earn a spot in that venerable volume.

Something else I learned here today. And not at all phone related. But no learning is wasted, they say. Whoever "they" are . . .