Copy Cat Hoito Finnish Pancakes Food

COPY-CAT HOITO FINNISH PANCAKES

Steps:

• 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.

FINNISH PANCAKES

Steps:

• Pour milk into a microwave-safe bowl. Heat in the microwave until slightly warm, 20 to 30 seconds. Whisk in butter. Whisk in eggs. Add flour, baking powder, vanilla extract, and salt; blend briefly with an immersion blender to make a smooth batter.
• Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bottom is golden brown, 2 to 3 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

TOMATO SALAD

Steps:

• Mix tomatoes, corn, green onion, basil, parsley, balsamic vinegar, salt and pepper and honey mustard together.
• Marinate 20 minutes at room temperature.

FINNISH PANCAKES

Steps:

• Spray pan with cooking spray.
• Melt 1/4 lb butter in 12x16 pan.
• In large bowl mix with beaters eggs and milk.
• Add sugar salt and flour.
• pour mixed batter over melted butter.
• Bake in 450 oven for 20 -23 minutes.
• Cut recipe in half for 9x13 pan.
• Serve with maple syrup, jelly, or butter.

FINNISH PANCAKE

Steps:

• Place a 10 1/2" oven proof frying pan with at least 3" sides in a 450F oven for 10 minutes.
• While the pan is heating, beat together the first 4 ingredients.
• Add flour and beat until smooth.
• Melt butter in heated pan and swirl the butter up the sides to coat the pan.
• Pour in the batter and bake for 25 minutes or until set. The mixture will puff while cooking and fall when removed from the oven forming a dish.
• This can be served plain or with a heated fruit topping and whipped cream.

ÅLAND PANCAKE - FINNISH PANCAKE

Steps:

• To make the cream of wheat: Bring the milk to a boil and add the semolina and salt. Cook at a low heat for approximately 10 minutes while occasionally stirring. Set aside to cool.
• When cooled, pour the cream of wheat into a mixing bowl. Add the eggs, sugar, flour, cardamom, vanilla and raisins if using, and stir into a smooth batter.
• Cover a 8" square or 9" round baking dish (with edges) with parchment paper. Brush the greaseproof paper with 3 tbls of melted butter.
• Pour the batter onto the baking tray and cook at 392F (or 200Celsius) for 30 to 45 minutes, until golden brown.
• Serve warm and top with freshly sliced strawberries and a dollop of whipped cream if desired. You can also use strawberry jam or your favorite fresh fruit in season.

FINNISH PANCAKES

Steps:

• In a large bowl whisk together the eggs, sugar and salt. Add the milk and flour and whisk until just blended and no pockets of flour are left; do not overmix.
• Heat about 2 tablespoons oil in a 12-inch cast iron skillet set over medium-high heat. When the oil shimmers, add 3/4 cup of batter to the pan. Tilt the pan to allow the batter to spread evenly to about 8 inches in diameter. Cook for 2 to 3 minutes or until the sides of the pancake are set and bubbles begin to appear in the middle. Flip and cook for another 2 minutes or until fully set and golden on both sides. Repeat with the remaining batter.