FINNISH PANCAKES
Delicious crepe-like pancakes that are sure to please. You may double or triple the recipe. Serve with warmed maple syrup or a sprinkle of confectioners' sugar and a squeeze of fresh lemon juice.
Provided by MPASTICK
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 15m
Yield 4
Number Of Ingredients 7
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.
Nutrition Facts : Calories 176.2 calories, Carbohydrate 15.4 g, Cholesterol 113.1 mg, Fat 9.6 g, Fiber 0.4 g, Protein 6.8 g, SaturatedFat 5.2 g, Sodium 513.9 mg, Sugar 3.2 g
ÅLANDSPANNKAKA (FINNISH BAKED PANCAKE)
Provided by Ashley Adamant
Number Of Ingredients 12
Steps:
- Heat the semolina flour and milk together in a saucepan until it thickens. Allow that mixture to cool for 5-10 minutes and prepare the remaining ingredients.
- In a separate bowl, mix sugar, salt, cardamom, and eggs. Add this mixture to the cooled semolina porridge.
- Add the flour to the mixture and stir to incorporate.
- Pour the mixture into a greased baking dish, top with pats of butter and bake at 375 degrees F for 45 to 60 minutes until golden brown on top.
- While the pancake bakes, make a prune sauce by soaking the prunes in enough water to cover them for about 30 minutes.
- Add them to a saucepan, and then add a small amount of water to cover. Simmer them for 15-20 minutes until most the water is gone.
- Add 1 tsp of potato flour to thicken the mixture, stirring to incorporate. Simmer for another 1-2 minutes.
- Allow cooling slightly before serving. Sviskonkräm can be made up to a week in advance.
- Serve Ålandspannkaka hot or cold, and top with stewed prunes, jam, fresh berries, yogurt or whipped cream.
Nutrition Facts : ServingSize 1 Servings
ÅLAND PANCAKE - FINNISH PANCAKE
Posted for ZWT6 - Scandinavian Region - From Finland. The Finnish recipe site I found this recipe on actually categorizes this as a "dessert" recipe and not a breakfast recipe. This is not the normal round pancake Americans first think of when using the word pancake! Served with fresh strawberries and whipped cream. You will make what they call a "Cream of Wheat" first and let it cool and then prepare the "pancake".
Provided by HokiesMom
Categories < 4 Hours
Time 1h15m
Yield 1 pancake, 4-6 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 575.5, Fat 23.1, SaturatedFat 12.7, Cholesterol 268.6, Sodium 834.9, Carbohydrate 73.6, Fiber 2.2, Sugar 29.2, Protein 19.3
ÅLAND ISLANDS PANCAKE (FINNISH PANCAKE)
There is only one other recipe like this on Food.com, but this one is a bit different in that there are no raisins and uses cardamom (very Finnish!) as flavoring. The Ålands Pancake starts off with a base of Semolina Porridge (prepared Cream of Wheat cereal), and is baked in a rectangular pan, then sliced and topped with cloudberry jam. Serving size is a guess, as the Scandi-Home source didn't provide the info.
Provided by Jostlori
Categories Breakfast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- First make the semolina porridge by warming the milk in a saucepan and gradually adding the cream of wheat while whisking continuously. Let simmer for about 15 minutes stirring continuously. This will take less time if you are using the "1 minute Cream of Wheat". Leave to cool completely.
- Whisk eggs and sugar until foamy. Add all other ingredients, including the cooled down porridge and stir well to combine.
- Pour the pancake mixture in to a greased oven proof dish and bake in 400F oven for 20-25 minutes until firm. Serve with a dollop of cloudberry jam (available at IKEA).
FINNISH OVEN PANCAKES
This Finnish oven pancake is a delicious pancake that is light and fluffy like a soufflé.
Provided by John Wironen
Time 30m
Yield 8
Number Of Ingredients 9
Steps:
- Place an 11x13-inch baking pan into the oven. Preheat the oven to 425 degrees F (220 degrees C) with the pan in place.
- Beat eggs in a large bowl with a wire whisk; add milk, lemon zest, white sugar, and salt and beat together. Add flour and beat until mixture is very smooth. Mix in lemon juice until incorporated.
- Place the butter into the preheated pan and allow it to melt until it is bubbling. Spread the butter over the entire bottom of the pan by rocking it back and fourth. Pour the batter in the buttered pan.
- Bake in the preheated oven until top of the pancake is lightly browned and puffed, 20 to 30 minutes. Mix coarse sugar and cardamom together and sprinkle over the top. Cut and serve.
Nutrition Facts : Calories 180.9 calories, Carbohydrate 21.3 g, Cholesterol 66.6 mg, Fat 8.4 g, Fiber 0.5 g, Protein 5.3 g, SaturatedFat 4.8 g, Sodium 374.4 mg, Sugar 9.3 g
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