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
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
Amount Per Serving
Calories 157
Calories from Fat 78
% Daily Value *
Total Fat 9g
Saturated Fat 5g
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 90mg
Sodium 351mg
Total Carbohydrates 16g
Dietary Fiber 0g
Sugars 16g
Protein 4g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  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
  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.


Tina Diep

I LOVE FOOD and better yet I LOVE TO COOK.

I can thank my Vietnamese roots. Vietnamese people use a great amount of time cooking and eating, traits which they have learned from their families. Everyone seems to know how to cook, and they are adept at picking fresh and quality foods from the market. Food is a priority in Vietnam – if you eat well, you live well.

I was born in Denmark, and in my mind I am a true Dane. Danish people cook a lot as well, but they prefer to spend less time in the kitchen and more time at the table. I consider myself Vietnamese from a culinary standpoint and Danish from a cultural standpoint (and I live in New York, which is a Mecca for foodies).

My mum is a great cook, she taught me how to chop vegetables and how to just randomly throw things together and somehow get an awesome meal. She makes cooking seem like art, and she is my inspiration for DiepLicious cooking.

My husband loves food as well and he has a great appetite. Cooking for him is a real joy. He has a great interest in everything that concerns health, and loves to point out specific foods and why they are good for you to eat. I will share his knowledge with you. He makes my cooking more challenging, but also a lot healthier.

I offer you one Golden Rule: to enjoy food fully, always taste the food even if you don’t like it. For me it takes a couple of tries to get to know the real flavor.


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