FINNISH PANCAKES
Delicious crepe-like pancakes that are sure to please. You may double or triple the recipe. Serve with warmed maple syrup or a sprinkle of confectioners' sugar and a squeeze of fresh lemon juice.
Provided by MPASTICK
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 15m
Yield 4
Number Of Ingredients 7
Steps:
- Pour milk into a microwave-safe bowl. Heat in the microwave until slightly warm, 20 to 30 seconds. Whisk in butter. Whisk in eggs. Add flour, baking powder, vanilla extract, and salt; blend briefly with an immersion blender to make a smooth batter.
- Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bottom is golden brown, 2 to 3 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.
Nutrition Facts : Calories 176.2 calories, Carbohydrate 15.4 g, Cholesterol 113.1 mg, Fat 9.6 g, Fiber 0.4 g, Protein 6.8 g, SaturatedFat 5.2 g, Sodium 513.9 mg, Sugar 3.2 g
FINNISH PANCAKES
Outside Thunder Bay, you won't find many places that serve the Hoito's style of Finnish pancakes, which bear no resemblance to fluffy American-style pancakes. At the restaurant, they are each the size of a dinner plate, heavy and dense.
Provided by Ian Austen
Categories breakfast, brunch, pancakes, main course
Time 20m
Yield 6 8-inch pancakes
Number Of Ingredients 6
Steps:
- In a large bowl whisk together the eggs, sugar and salt. Add the milk and flour and whisk until just blended and no pockets of flour are left; do not overmix.
- Heat about 2 tablespoons oil in a 12-inch cast iron skillet set over medium-high heat. When the oil shimmers, add 3/4 cup of batter to the pan. Tilt the pan to allow the batter to spread evenly to about 8 inches in diameter. Cook for 2 to 3 minutes or until the sides of the pancake are set and bubbles begin to appear in the middle. Flip and cook for another 2 minutes or until fully set and golden on both sides. Repeat with the remaining batter.
Nutrition Facts : @context http, Calories 301, UnsaturatedFat 14 grams, Carbohydrate 30 grams, Fat 17 grams, Fiber 1 gram, Protein 7 grams, SaturatedFat 2 grams, Sodium 90 milligrams, Sugar 5 grams, TransFat 0 grams
DAD'S SPECIAL RECIPE (FINNISH STYLE PANCAKES)
They're thin but filling. These are designed to be rolled once cooked. But first your toppings such as jams, syrups, and such are spread. These can be made the night before. The batter just needs to be stirred first.
Provided by FinnKidd
Categories Breakfast
Time 40m
Yield 6 pancakes, 2 serving(s)
Number Of Ingredients 8
Steps:
- Mix flour, salt, sugar, and baking powder in one bowl.
- Mix eggs & milk in another.
- Slowly combine together. Making sure to not get clumps.
- Once smooth, stir in butter and oil.
- Heat skillet to medium heat.
- Lightly coat skillet with butter stick.
- Using 1/3 Cup measuring cup, pour batter onto skillet and spread to thin even layer.
- Once edges brown and bubbles stop. Turn.
- Cook until edge brown again.
- Spread desired toppings. Roll.Serve.
Nutrition Facts : Calories 675.2, Fat 41.2, SaturatedFat 16.8, Cholesterol 338.5, Sodium 1435, Carbohydrate 57.7, Fiber 1.3, Sugar 13, Protein 19.4
LATTYJA (FINNISH CREPES/PANCAKES)
My mother-in-law is from Finland. She makes these little crepes for the grandchildren as a treat. They are great when served with sugar, jam or preserves. My husband and I make them with buttermilk, but my MIL uses regular milk. Your choice, depending on the flavor you like the most.
Provided by CookWannaBe
Categories Breakfast
Time 20m
Yield 15-20 small crepes, 3-4 serving(s)
Number Of Ingredients 7
Steps:
- Use a bowl large enough to hold all ingredients.
- Beat eggs, sugar and salt together.
- Add flour, milk (1% or 2% can also be used) and melted butter.
- Beat with whisk or hand mixer until not lumpy.
- Adjust the mixture by adding additional milk to thin it. Thinner mixture works better.
- You can make the mixture ahead of time and refrigerate; however you will need to add additional milk to thin it for frying.
- Heat a non-stick pan at medium-low, add butter to coat the surface; use only enough to coat the pan. (We use a cast-iron mini-round indented pan for ours that acutally came from Sweden - thanks for reminding me to add this!).
- While lifting the pan by the handle with one hand, pour some of the mixture onto the frying pan.
- Tilt the pan so that the mix coats the surface of the frying pan; return to heat.
- Cook until the crepe starts to brown; cook the other side until brown circles start to form.
- Move the crepe around the pan to keep the pan greased and remove the crepe.
- You can put sugar, jams or preserves onto the crepe and roll up to eat, or just dip and eat off of the plate. Serve with strawberry jam and whipped cream for the traditional Finnish dish.
- They don't stay hot for long, so eat up while you can or there won't be any left for you!
Nutrition Facts : Calories 324.7, Fat 14.2, SaturatedFat 7.8, Cholesterol 155.7, Sodium 737, Carbohydrate 37.2, Fiber 1.1, Sugar 1.6, Protein 11.2
PANNUKAKKU (FINNISH OVEN PANCAKE)
I first ate pannukakku while living in Finland on a religious mission. It tastes something like a mix between a German pancake and custard. In Finland, it is usually served as a dessert with jam on top, but we like to eat it for breakfast with pancake syrup on top as well. It is now my kids' favorite breakfast and is requested regularly.
Provided by Broman
Categories Baked Pancakes
Time 40m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat the oven to 420 degrees F (215 degrees C). Spray a 9x13-inch baking dish with nonstick spray.
- Mix flour, sugar, salt, and baking powder together in a large bowl. Add milk, eggs, margarine, and vanilla; mix thoroughly with an electric mixer. Batter will be fairly runny. Pour into the prepared baking dish.
- Bake in the preheated oven until edges are golden brown, about 30 minutes.
Nutrition Facts : Calories 220 calories, Carbohydrate 27.8 g, Cholesterol 36.4 mg, Fat 9.8 g, Fiber 0.5 g, Protein 5.2 g, SaturatedFat 2.4 g, Sodium 361.9 mg, Sugar 14.5 g
FINNISH OVEN PANCAKES
This Finnish oven pancake is a delicious pancake that is light and fluffy like a soufflé.
Provided by John Wironen
Time 30m
Yield 8
Number Of Ingredients 9
Steps:
- Place an 11x13-inch baking pan into the oven. Preheat the oven to 425 degrees F (220 degrees C) with the pan in place.
- Beat eggs in a large bowl with a wire whisk; add milk, lemon zest, white sugar, and salt and beat together. Add flour and beat until mixture is very smooth. Mix in lemon juice until incorporated.
- Place the butter into the preheated pan and allow it to melt until it is bubbling. Spread the butter over the entire bottom of the pan by rocking it back and fourth. Pour the batter in the buttered pan.
- Bake in the preheated oven until top of the pancake is lightly browned and puffed, 20 to 30 minutes. Mix coarse sugar and cardamom together and sprinkle over the top. Cut and serve.
Nutrition Facts : Calories 180.9 calories, Carbohydrate 21.3 g, Cholesterol 66.6 mg, Fat 8.4 g, Fiber 0.5 g, Protein 5.3 g, SaturatedFat 4.8 g, Sodium 374.4 mg, Sugar 9.3 g
COPY-CAT HOITO FINNISH PANCAKES
Make and share this Copy-Cat Hoito Finnish Pancakes recipe from Food.com.
Provided by MissyDressage
Categories Breakfast
Time 25m
Yield 6 pancakes, 3 serving(s)
Number Of Ingredients 7
Steps:
- Combine and whisk all ingredients until smooth.
- Let the batter rest for 30 minutes (or sit in fridge overnight).
- Heat non-stick or lightly greased pan to medium.
- Pour in a thin layer of the batter just so it covers the bottom.
- Once it is golden brown on one side, flip and cook the other.
- Serve with maple syrup, butter, fruit, or jam.
Nutrition Facts : Calories 407.9, Fat 17.2, SaturatedFat 9.7, Cholesterol 167.1, Sodium 583.3, Carbohydrate 48.2, Fiber 1.1, Sugar 8.8, Protein 13.9
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