GLUTEN FREE FINNISH (HOITO) PANCAKE
Make and share this Gluten Free Finnish (Hoito) Pancake recipe from Food.com.
Provided by taekat
Categories Breakfast
Time 23m
Yield 10-12 Pancakes, 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Get 2 mixing bowls: 1 large bowl for mixing all the ingredients and 1 medium bowl for mixing the flour and starch. Do not add the Xantham Gum.
- Add rice flour, quinoa four, potato starch and cornstarch / tapioca starch into the medium bowl. Use a combination of Tapioca and Corn Starch. Mix with a fork.
- Add the sugar, salt, eggs, vanilla and milk into large bowl. Mix or blend thoroughly until all ingredients are dissolved then add melted butter and mix again.
- Slowly add the flour and starch from the medium bowl to the large bowl while constantly mixing or blending.
- Finally add the Xantham gum. I find 1/2 teaspoon is perfect however some may prefer less or more. You can add it in smaller increments however keep in mind that I have found that Xantham gum does take a few minutes to activate. Therefore if you add it in smaller increments make sure you blend in between the increments for at least 2-3 minutes to see the full effect.
- Let the mixture sit for at least 30 minutes to flatten out the batter or in the Fridge overnight.
- Pre-heat a 12" pan to half the temperature of what you would cook regular pancakes (medium-low), this should take about 5 minutes. From my experience the rice flour and starches need a longer and slower cooking process otherwise the pancake will be crispy on the outside and mushy on the inside. To get a golden crispy look and texture, pre-grease the pan with butter before cooking each pancake.
- Place no more then 1/2 cup of the pancake batter into the centre of the pan and rotate/tilt the batter to the edges of the pan. You want the pancakes to been slightly thicker then a crepe. Every pan is different so experiment to get the right dose per pancake.
- Cook for at least 2 minutes on the first side and 1 minute on the second side.
Nutrition Facts : Calories 652.7, Fat 28.2, SaturatedFat 15.4, Cholesterol 343.7, Sodium 626.6, Carbohydrate 77.2, Fiber 1.8, Sugar 13.6, Protein 20.8
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
PANNUKAKKU (FINNISH PANCAKE)
Make and share this Pannukakku (Finnish Pancake) recipe from Food.com.
Provided by suzzayne
Categories Breakfast
Time 40m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Beat eggs in large mixing bowl. Add sugar and beat. Add flour and salt and beat well. Add oleo which was melted in a 9 x 13 inch pan to grease sides of pan. Add milk and beat well. Pour batter into hot pan, sprinkle nutmeg on top. Bake at 400 degrees for 30 minutes. You can put fresh strawberry jam on top or otherwise eat as is. Yummy.
Nutrition Facts : Calories 317.5, Fat 14.8, SaturatedFat 4.6, Cholesterol 187.6, Sodium 284, Carbohydrate 37, Fiber 0.4, Sugar 22.6, Protein 9.4
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
SOCCA (PROVENCAL SAVORY CHICKPEA PANCAKE) - GLUTEN-FREE
Soccas are a garbanzo flour pizza-like flatbread from the Southeastern France. It is naturally and traditionally gluten-free and easy to make. They can be served with any kind of topping... Try it with Kalamata Tapenade ("Recipe #156988"), ratatouille, or sauteed vegetables and herbs. The best one I've ever had was topped with carmelized onions, black olives and anchovies. Adapted from a recipe by Mark Bittman of the New York Times. Gluten-free - Dairy-free - Kosher: Pareve. This recipe makes 1 large socca pancake, the diameter of a 10" cast iron pan. When sliced into quarters, it should serve 2 people as a main dish or 4 people as an appetizer.
Provided by Whats Cooking
Categories Breads
Time 20m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Place heavy (preferably cast-iron) skillet in oven and preheat to 450.
- In a large bowl, sift chickpea flour, pepper and salt together. After sifting, add rosemary leaves.
- Whisk in warm water and 2 tbsp olive oil.
- Cover the bowl and allow the batter set for at least 30 minutes, which should have the consistency of thick cream. Stir sliced onion into the batter.
- Remove skillet from oven. Add 1 tbsp olive oil to the hot pan, pour batter into pan and bake for 12-15 minutes or until the pancake is firm and the edges are set (top may not be browned).
- Set socca a few inches below your broiler for 1-2 minutes, just long enough to brown it in spots. Cut into wedges and serve hot, with toppings of your choice.
Nutrition Facts : Calories 370, Fat 23.4, SaturatedFat 3.1, Sodium 616.1, Carbohydrate 29.6, Fiber 5.6, Sugar 6.2, Protein 10.7
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