Finnish Pancakes Recipe
Pass the Syrup!
Is it a crepe or is it a pancake? In this case, it's a Finnish pancake. And where I come from they aren't only for breakfast; but the best time to make them is when you have lots of time and lots of people to eat them while they are fresh. Looks like you're having a brunch this weekend! Every where I went in my home town, I was always asked if I was Finnish. Fair hair, complexion and eyes will lead a high Finnish community to automatically think so. But no, I'm mostly Irish. I didn't let that stop me from enjoying Finnish pancakes.
This is not a traditional American fluffy pancake that you find at Denny's. This is a flat pancake.
This is also not the traditional pannukakku oven baked recipe.
This stove top recipe makes a thin pancake that can be dressed with fruit or powdered sugar or syrup.
Finnish Pancake Recipe
I was first introduced to them by my boyfriend (now husband) who is the chief Finnish pancake maker in our household, a talent that has taken years to perfect. It isn't as easy as you might think. Now, go forth and practice.
* 2 eggs
* 1 egg white
* 2 tablespoons sugar
* 6 cups of skim milk
* 2 cups of flour (plus a 1/4 reserve)
* pinch of salt
* butter or canola oil for greasing
* a really good non-stick 8-10" frying pan
* favorite fruits of choice
First off, we need to talk about consistency of the batter. Finnish pancake batter is totally unlike your regular pancake batter. It is meant to be very runny. You will probably need to experiment with this the first time you make them but that's part of the fun. If there are a few of you eating then halve the recipe and drop egg white. In general, the batter should be the consistency of heavy cream. You can add more flour as necessary if it is too thin or a little water if it is too thick.
Beat the eggs, egg white, sugar and salt in a large bowl. Add skim milk one cup at a time until you have added all six cups. Gradually add flour to mixture, about half a cup at a time, you will notice that it will start to thicken but will still be pretty soupy. Now you are ready for the fun part.
Heat your frying pan on medium high with a teaspoon of butter or oil. Use a paper towel to thoroughly cover the bottom of the pan. Then add another teaspoon and let it warm. Use a 3/4 cup measure to pour batter into warm pan. You will need to lift the pan above the element and tilt it in a circle to spread the batter into a thin layer over the surface of the pan.
Like with regular pancakes, bubbles indicate that it's time to flip it. You can use a spatula or if you're paranoid like me, slip it on to a plate and flip it back into the pan (my husband just shakes his head). It will be a nice golden color when done.
You can serve this immediately (recommended) or put them on a dish and place in warm oven (still good). How good your pan is will determine how often you will need to lube it up with more butter or oil.
The best way to eat them is with a little syrup. They can be served flat, rolled, stuffed or topped with fruit. They are pictured here with peeled, sliced apples that have been microwaved for 60 seconds with brown sugar and cinnamon to taste.
Any Non-Stick Will Do - But 8" to 10" is Best
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