“Do it today. Tomorrow it might be forbidden.” Finnish Proverb
Another trip into the land of my newly discovered ancestors. This time a journey to Finland, spelled with one “n” even though Finnish has two. A very complex country!
This is a simple recipe for Finnish Pancakes that appeal to me because you make the whole thing in one piece in the oven and then cut it to serve. No standing over the stove making pancakes in batches. Also, I like the recipe because it doesn’t have a lot of sugar in it. You get to add your own sugared or non-sugared topping. An opportunity to feel virtuous. Those opportunities are getting more rare as I age.
1 1/2 cups milk
1 T vanilla
1/4 cup sugar
1 1/2 cups flour
1 t salt
1 t baking powder
1/3 cup butter
Preheat oven to 450º.
Combine the eggs, milk, sugar, and vanilla. Stir this with a whisk. Mix in the flour, salt, and baking powder.
Let the batter rest in fridge for 30 minutes. Do something fun!
After the mixture is rested and you’re funned out, melt the butter and brush the inside of an oven-proof pan or skillet. Add the leftover butter to the batter. You might need two pans depending on their sizes. You could also use a 9×13 inch glass or aluminum pan.
Bake for 15 minutes, or until puffed and golden brown on the top. Slice your marvelous creation and serve with maple syrup or cooked berries or jam.
For a simple jam topping simply cook –
1 1/2 cups frozen raspberries
1 cup frozen blueberries
1/2 cup sugar
1/4 cup water
Combine berries, water and sugar in a small saucepan and boil until cooked.
Serve on top of pancakes. Whipped cream would also be appropriate.
Loveya – The Grandma
Artist, African hand drum student, yoga neophyte, and Grandmother of 22 or so grandchildren. I enjoy cooking and writing. I value good friends and quiet times for reading.