Recipe by Izzy Knight
The best tasting pancakes I've ever made. This Finnish version is soooo comforting: it uses more eggs and milk than the pancakes that I am used to. It uses very few ( and inexpensive ) ingredients and is relatively easy to make. This is definetely a brunch winner in my house. The recipe is from The TorontoStar.
Top Review by Jenny Sanders
I cut this recipe in half, and got 9 large crepe-like pancakes. They were delicious, although hard to work with, being somewhat fragile and inclined to stick to the pan. I did replace 2/3 of the flour with whole-wheat flour, and added a couple of tablespoons of bran. Once I got the hang of them - I needed to be sure they were completely loosened before I attempted to flip them - they worked okay. The flavour was wonderful with just a little syrup - I did not think they needed any butter. Lovely! I will make these regularly, I'm sure.
- 6 cups milk
- 4 eggs
- 2 teaspoons salt
- 1⁄4 cup granulated sugar
- 3 cups all-purpose flour
- butter (for frying, I think clarified butter works best)
Directions See How It's Made
- In a bowl, whisk together milk and eggs, adding salt and sugar.
- Wlowly whisk in flour until batter is smooth.
- Melt small amount off butter in large non-stick skillet over med0high heat.
- Pour in 1/2 cup batter, swirling to evenly coat pan in thin layer.
- cook until edges begin to brown, 3 to 5 minutes.
- Flip, cook 2 to 3 minutes.
- Repeat with remaining batter.
- (You may not need butter for followup pancakes and you may need to reduce heat to med once pan heats up. And don't be alarmed if your first pancake didn't turn out beautifully- they will get better as the pan heats up) Serve panckaes with syrup or more butter.