It’s hard not to love pancakes for brunch, but if you are like me, you prefer to start with a more savoury breakfast followed by a little something sweet afterwards as a dessert. Making traditional pancakes from scratch can be a little messy and time consuming, so I don’t make them often – and when I do, I make a big batch and freeze the extra. Yes, I have my lazy moments!
Our friends Filiz and Gregg invited us for a delicious brunch a couple of months ago. Filiz (who is a beautiful and very talented artist) baked a Finnish pancake for us, which I have never tried before. It was the most delightful pancake I have ever had. It looks and tastes amazing, yet it differs from traditional pancakes with a more custard-like and spongy consistency. I have since served this dish a few times for big groups of friends and it has always been a hit. It is such an easy dish to make that it would be a shame not to try and make it. Thanks Filiz for the inspiration.
- • 3 eggs
- • 1/2 cup sugar
- • 1 teaspoon salt
- • 1 1/4 cups all-purpose-flour
- • 2 cups of milk
- • 1/4 cup butter
- 1. Preheat oven to 375 °F (230°C)
- 2. In a medium bowl stir together sugar, flour, and salt. Add in the eggs and milk. Use an electric mixer to beat until well-blended. The batter will be very thin (or at least thinner than traditional pancake batter).
- 3. Melt the butter in a small pot and spread/coat an oven dish; I use a 10-inch x 6.5-inch oven dish or a big quiche dish. Make sure to cover all the sides and then stir the remaining butter from the oven dish into the batter.
- 4. Pour the batter into the baking pan and bake for 30 minutes. It will puff up when baking, and flatten when cool.
- 5. Sprinkle with a little confectioner sugar for decoration and cut into squares or wedges depending on your oven dish and serve with maple syrup and fresh berries.