Gluten Free Finnish Hoito Pancake 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:

• 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.

KROPSUA (FINNISH PANCAKE)

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Place butter in a 9x13-inch baking dish and place in the preheating oven until melted, about 5 minutes.
• Beat milk, flour, eggs, sugar, and salt together in a bowl until batter is smooth. Pour melted butter from baking dish into batter and beat until smooth. Pour batter into the baking dish.
• Bake in the preheated oven until cooked through, 20 to 25 minutes.

GLUTEN FREE FINNISH (HOITO) PANCAKE

Steps:

• Get 2 mixing bowls: 1 large bowl for mixing all the ingredients and 1 medium bowl for mixing the flour and starch. Do not add the Xantham Gum.
• Add rice flour, quinoa four, potato starch and cornstarch / tapioca starch into the medium bowl. Use a combination of Tapioca and Corn Starch. Mix with a fork.
• Add the sugar, salt, eggs, vanilla and milk into large bowl. Mix or blend thoroughly until all ingredients are dissolved then add melted butter and mix again.
• Slowly add the flour and starch from the medium bowl to the large bowl while constantly mixing or blending.
• Finally add the Xantham gum. I find 1/2 teaspoon is perfect however some may prefer less or more. You can add it in smaller increments however keep in mind that I have found that Xantham gum does take a few minutes to activate. Therefore if you add it in smaller increments make sure you blend in between the increments for at least 2-3 minutes to see the full effect.
• Let the mixture sit for at least 30 minutes to flatten out the batter or in the Fridge overnight.
• Pre-heat a 12" pan to half the temperature of what you would cook regular pancakes (medium-low), this should take about 5 minutes. From my experience the rice flour and starches need a longer and slower cooking process otherwise the pancake will be crispy on the outside and mushy on the inside. To get a golden crispy look and texture, pre-grease the pan with butter before cooking each pancake.
• Place no more then 1/2 cup of the pancake batter into the centre of the pan and rotate/tilt the batter to the edges of the pan. You want the pancakes to been slightly thicker then a crepe. Every pan is different so experiment to get the right dose per pancake.
• Cook for at least 2 minutes on the first side and 1 minute on the second side.

GLUTEN FREE PANCAKES

Steps:

• 1. In a vita-mix, combine eggs, agave and vanilla and blend on high until smooth.
• 2. Add almond flour, salt and baking soda and blend again to incorporate dry ingredients into batter.
• 3. Let batter sit for 15-20 minutes to thicken up.
• 4. Warm grapeseed oil in a large skillet over medium heat.
• 5. Ladle pancake batter onto skillet.
• 6. Pancakes will form little bubbles, when bubbles open, flip pancakes over and cook other side.
• 7. Remove from heat to a plate.
• 8. Repeat process with remaining batter, adding more oil to skillet as needed.