FINNISH PANCAKE

On January 19, 2015 by Tina Diep

Finnish pancakeWhen it comes to making brunch, one of my simple pleasures is cooking something that looks and tastes great, but is really easy to make. 

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.

Finnish pancake
Serves 8
Print
157 calories
16 g
90 g
9 g
4 g
5 g
100 g
351 g
16 g
0 g
4 g
Nutrition Facts
Serving Size
100g
Servings
8
Amount Per Serving
Calories 157
Calories from Fat 78
% Daily Value *
Total Fat 9g
13%
Saturated Fat 5g
25%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 90mg
30%
Sodium 351mg
15%
Total Carbohydrates 16g
5%
Dietary Fiber 0g
0%
Sugars 16g
Protein 4g
Vitamin A
8%
Vitamin C
0%
Calcium
9%
Iron
2%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. • 3 eggs
  2. • 1/2 cup sugar
  3. • 1 teaspoon salt
  4. • 1 1/4 cups all-purpose-flour
  5. • 2 cups of milk
  6. • 1/4 cup butter
Instructions
  1. 1. Preheat oven to 375 °F (230°C)
  2. 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. 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. 4. Pour the batter into the baking pan and bake for 30 minutes. It will puff up when baking, and flatten when cool.
  5. 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.
beta
calories
157
fat
9g
protein
4g
carbs
16g
more
DiepLicious http://dieplicious.com/

 

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