Finnish pancake recipe - It was so fun having her teach me how to make this and it was surprisingly easy. Serve with warmed maple syrup or a sprinkle of confectioners sugar and a squeeze of fresh lemon juice.
Finnish Pancakes Foodies Of New England Restaurants Chefs
Ingredients of Fluffy Pancake Recipe
- 2 cups all-purpose | plain flour
- 1/4 cup granulated sugar or sweetener
- 4 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups milk (plus up to 1/4 cup extra if needed)
- 1/4 cup butter, melted
- 2 teaspoons pure vanilla extract
- 1 large egg
INSTRUCTIONS
- Combine together the flour, sugar (or sweetener), baking powder, baking soda and salt in a large-sized bowl. Make a well in the center and add the milk, slightly cooled melted butter, vanilla, and egg.
- Use a wire whisk to whisk the wet ingredients together first before slowly folding them into the dry ingredients. Mix together until smooth (there maybe a couple of lumps but that's okay).
(The batter will be thick and creamy inconsistency. If you find the batter too thick -- doesn't pour off the ladle or out of the measuring cup smoothly -- fold a couple of tablespoons of extra milk into the batter at a time until reaching desired consistency). - Set the batter aside and allow to rest while heating up your pan or griddle.
- Heat a nonstick pan or griddle over low-medium heat and wipe over with a little butter to lightly grease pan. Pour ¼ cup of batter onto the pan and spread out gently into a round shape with the back of your ladle or measuring cup.
- When the underside is golden and bubbles begin to appear on the surface, flip with a spatula and cook until golden. Repeat with the remaining batter.
- Serve with honey, maple syrup, fruit, ice cream or frozen yogurt, or enjoy plain!
NOTES
Nutritional Information has been calculated per pancake.
NUTRITION
Calories: 156kcal | Carbohydrates: 22g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 27mg | Sodium: 152mg | Potassium: 208mg | Sugar: 6g | Vitamin A: 195IU | Calcium: 104mg | Iron: 1.1mg
Finnish pancake recipe. Repeat with the remaining batter. Read on finnish fermented lemonade. My hubbys mom is finnish.
A stack of these thin finnish pancakes which have a texture similar to crepes makes for a quick and easy breakfast thats sure to please. Put the flour baking powder sugar and salt in a large bowl. Using a whisk gradually work in all the flour until you have a thick batter.
When the oil shimmers add 34 cup of batter to the pan. One of my favorite memories with. Her parents literally came over to america on a boat from finland.
When i met my hubbys parents for the first time they made pannukakku for breakfast. Make a well in the centre and break in the eggs. Want to stick with finnish recipes.
My finnish grandmother who came over to america in 1913 was a wonderful cook and bread maker but she made something wonderful i cant find a recipe for she called it pannkakka but is wasnt the usual oven pancake she made it a huge flat pan maybe 20 x 24 with one inch edge around it. Heat about 2 tablespoons oil in a 12 inch cast iron skillet set over medium high heat. Tilt the pan to allow the batter to spread evenly to about 8 inches in diameter.
I found another version of this recipe with a bit more sugar thats served as a crustless pie with lingonberry jam on the blog a graceful waythat version looks delightful and makes me think of dessert rather than breakfast. Delicious crepe like pancakes that are sure to please. You may double or triple the recipe.
Flip and cook for another 2 minutes or until fully set and golden on both sides. Cook for 2 to 3 minutes or until the sides of the pancake are set and bubbles begin to appear in the middle.
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