Monday Menus – Finnish Pancakes

These pancakes were my fave when I was a little kid and now my daughter, Ella, begs for them!  This recipe came from my Finnish great grandmother.  She  made these for my mom who made them for me and now I make them for my family.  I remember my mom stood over the stove making one at a time as we devoured them as quickly as they came out of the pan.  Spread with butter and sugar and roll up like a jelly roll, ENJOY!

This pancake looks similar to a crepe but it is much sweeter.  It uses basic ingredients from the pantry.  Depending on the number of people eating, the pancakes are very rich so on average figure 2 -3 pancakes per person.  One batch makes 3-4 servings but can vary depending on the size of the pan (and appetites) used.  I usually double or triple the recipe so that I can make enough for two mornings and my husband loves to snack on them at night and make fruit crepes out of them.

Helpful Hints:  Use non-stick teflon skillets, 6 – 9 in. diameter, or crepe pans.  This batter has a lot of egg so keep the heat on low so the pancakes do not burn or get over brown.  If you want to sit together as a family and enjoy hot pancakes together, cook up the entire batch of pancakes, flipping and stacking  them onto a plate and keep covered with a large pan cover or tin foil to keep hot until serving.  I usually have two  6 in. pans and one 9 in. pan cooking all at the same time.  If you have a large crowd just make a huge batch of batter the night before and they are ready to be cooked the next morning or, cook them up the night before and re-heat for the morning.

Ingredients (1 Batch):

  • 2 eggs, beaten
  • 3/4 cup all purpose flour
  • 2 Tbsp sugar
  • 1 tsp. vanilla
  • 1 cup milk
  • Butter, to coat skillet
  • Garnishes – Butter, Sugar, Fresh Fruit, Nutella, Maple Syrup
Directions:
Using electric mixer, beat first 5 ingredients together until smooth (note: add flour gradually while beating with mixer to prevent lumps).  Mixture will not be thick.  Pre-heat skillet(s).  Coat pan (generously) with butter and pour about 1/4 – 1/2 c. batter into pan.  Gently shift and rotate pan to spread enough to cover entire bottom of pan.  When top begins to look dry, turn quickly for a few seconds.  Remove from skillet.  Be certain to coat pan with butter between each pancake.  Serve with above garnishes.  Cover left over pancakes with plastic wrap and save to re-heat for later or next morning.  Enjoy!
Kristie
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