8-10 large pancakes, depending on size
5 mins prep, cook for 10-15 mins
Breakfast, Lunch, Dinner… great any time of day!
We all have our comfort foods and Finnish pancakes are at the top of the list around our house. Thicker than a crepe, but thinner than a standard pancake—there’s something about them that once you try them, you’ll be hooked!
Aidan grew up eating these in Northwestern Ontario and it was one of the first gluten-free recipe conversions we did that we can no longer live without! Now, our daughter Sadie asks for them on the regular, for every meal of the day (we’ve been making them together… for breakfast, lunch or dinner).
If you’ve ever been through Thunder Bay and have eaten at ‘The Hoito’ or ‘The Scandinavian Home’ (aka The Skand), you’ll know exactly what we’re talking about! Try em’. A bowl of batter goes along way. Whipping cream and fruit compote are also advised. This recipe is adored by kids and adults alike.
- 1/2 cup brown rice flour
- 1/2 cup millet flour
- 1 1/2 cups milk
- 4 eggs
- A pinch of salt
- 1 tsp vanilla
- 2 cups fresh or frozen fruit of your choice (blueberries, raspberries, cherries, blackberries)
- 2 tbsp maple syrup
- 1 tbsp cornstarch
- Citrus zest
- Add water (not quite covering fruit)
Add all the ingredients to a medium-sized pot. Bring to a boil and scoop out a small ladle of liquid into a bowl. Add 1 tbsp cornstarch and whisk until dissolved. Pour into pot and cook for another 3-5 minutes. Remove from heat and cool. Will thicken as it cools.
The Steps to Take
Mix eggs with a whisk or in stand mixer, adding in milk, vanilla and salt.
Slowly whisk in flour until smooth. Batter will seem quite thin.
Heat up skillet on high and melt a 1/2 tsp of butter per pancake. Pan must be hot! Pour in a ladle full of batter and spread around until evenly distributed. Cook 1 min and flip, cook another 10 seconds then slide onto a plate. Cover to keep pancakes warm.
Serve flat or rolled up on a plate, top with maple syrup, fruit compote and/or fresh whipped cream. Enjoy!
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