Prep 5 mins
Cook 20 mins
This recipe tastes almost the same as the finnish pancakes at the Hoito in Thunderbay ON.
- 1 teaspoon vanilla
- 1⁄2 teaspoon salt
- 2 eggs
- 2 tablespoons sugar
- 2 tablespoons melted butter
- 2 cups milk
- 1 cup flour
- Combine and whisk all ingredients until smooth.
- Let the batter rest for 30 minutes (or sit in fridge overnight).
- Heat non-stick or lightly greased pan to medium.
- Pour in a thin layer of the batter just so it covers the bottom.
- Once it is golden brown on one side, flip and cook the other.
- Serve with maple syrup, butter, fruit, or jam.
We lived in Thunder Bay for over 36 years, and I experimented with a recipe to try and copy the delicious Hoito pancakes. Finally came up with a formula that made it easy to change the number of servings. My recipe makes a thin batter, but it has worked for me for the last 50 years: same amount of flour and milk, and twice as many eggs. For example: 1 cup flour, 1 cup milk and 2 eggs. Then add a little melted butter, sprinkle of salt, and a bit of vanilla. It's important to have a really hot pan, therefore a non-stick doesn't work very well. I always use a cast iron pan, with a small amount of oil (before each pancake). Pour in a ladle full of batter, tilt the pan to distribute the batter, cook for only a minute and flip. Delicious!
Love this recipe, the difference is in the pan used! I always use a cast iron pan!
Adding the butter to the batter made these pancake greasy. Going to try again without adding the butter.