Finnish Pancakes
- Total Time
- About 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2large eggs
- 1tablespoon/14 grams sugar
- Pinch of salt
- 2cups/475 milliliters whole milk
- 1¼cups/200 grams all-purpose flour
- Vegetable oil as needed for frying
Nutritional analysis per serving (6 servings)
382 calories; 25 grams fat; 3 grams saturated fat; 0 grams trans fat; 16 grams monounsaturated fat; 4 grams polyunsaturated fat; 32 grams carbohydrates; 1 gram dietary fiber; 7 grams sugars; 8 grams protein; 84 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
Heat about 2 tablespoons oil in a 12-inch cast iron skillet set over medium-high heat. When the oil shimmers, add ¾ 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.
Private Notes
Comments
Yum...my finnish grandmother and great grandmother made these..but added 2 x the eggs
As a Finnish Finn I must say, in my province here we don't actually usually put any sugar in the dough - instead we opt for one teaspoon of salt for 1 liter of milk (+5dl flour, 2-3 eggs)...Also one can use buttermilk in place of some of the normal milk if one wants to, so that's fine. It'd be more of a syrniki than a crepe then though. The (Finnish) pancake's toppings determine whether it's a sweet or a salty dish.
Technically, this is not a Finnish Pancake in its traditional sense. Pan cake or "pannukakku" is made with a similar batter, but it's baked in oven in one large rimmed oven pan. The ones in a recipe here would be called "lettus" and are close to French crépes.
I spent a year in Thunder Bay and loved going to the Hoito as a treat to enjoy the Finnish pancakes. If you fry these in butter instead of vegetable oil and in a well seasoned cast iron pan, they taste just like you’re at the Hoito.
My Finnish grandmother, mother, and the recipes I’ve used all say to let the batter sit before cooking. From 10-30 minutes. And I can’t imagine using oil to fry instead of butter. Makes sense for a restaurant like the (former) Hoito, but not at home.
tried these today. I'm originally from Thunder Bay. My memory is still very good and these are not even close.
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