Recipe by FinnKidd
They're thin but filling. These are designed to be rolled once cooked. But first your toppings such as jams, syrups, and such are spread. These can be made the night before. The batter just needs to be stirred first.
Top Review by Strawberry Shortcake's
I'm giving these 5 stars because they were good as is -- but, when I took out the baking powder, they were perfect... for me. They were exactly like the Hoito finnish pancakes I grew up eating in Thunder Bay (the "copy-cat Hoito finnish pancake" recipe was a distant 2nd imo, but you can be the judge)
- 3 eggs
- 1 1⁄4 cups milk
- 3⁄4 cup flour
- 1⁄2 teaspoon salt
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 2 1⁄2 tablespoons butter, melted
- 2 tablespoons vegetable oil
Directions See How It's Made
- Mix flour, salt, sugar, and baking powder in one bowl.
- Mix eggs & milk in another.
- Slowly combine together. Making sure to not get clumps.
- Once smooth, stir in butter and oil.
- Heat skillet to medium heat.
- Lightly coat skillet with butter stick.
- Using 1/3 Cup measuring cup, pour batter onto skillet and spread to thin even layer.
- Once edges brown and bubbles stop. Turn.
- Cook until edge brown again.
- Spread desired toppings. Roll.Serve.