This is an authentic Finnish pancake recipe. I grew up having this when we had large family gatherings, so it has a special place in my heart! Starting when my Gramma would make them for us, then it spread out into the generations to follow.
You already have everything in your pantry to make this, I promise. It’s super easy to make. You can make more than one pan at a time so it’s easy to make a lot if you need to feed a crowd. It will be YOUR favorite when you make this and realize how little work goes into it. It will be your family’s favorite because they can customize it with whatever toppings they like. It’s delicious with maple syrup. Fruit sauce/syrup. Fresh fruit & whipped cream. Fresh squeezed lemon & powdered sugar. Serve with a side of bacon and/or sausage and you have a delicious sweet & savory breakfast.
It puffs up a lot, like a souffle, in the oven. It’s cool to watch it grow! The kids get a kick out of it, too.
Then it will deflate as it sets for a couple of minutes. Time to slice that baby up into 8 pieces and serve!!! I cut it right down the middle, lengthwise and then in half the other way, then I cut those pieces in half. Nice generous sizes!
In a 9×13 glass baking dish*, put half stick (1/4 cup) of unsalted butter in the middle of the dish. If you use salted butter, decrease the amount of salt to 1/2 tsp in the recipe.
*It is important to use a glass baking dish when making this. It’s the only way have I have ever made it. If you don’t have a glass baking dish I’m sure a ceramic or non-stick dish would work fine, but the timing will probably vary from this recipe so keep an eye on it.
Start with a cold oven, put the dish in the oven and preheat the oven to 425. The butter will melt in the dish as the oven is heating up.
In a medium sized mixing bowl, combine:
2 cups milk
1 cup flour
1/2 cup sugar
1 tsp salt
1/2 tsp vanilla
Beat with hand mixer until very frothy. The batter will be a thin consistency
When the oven is ready*, immediately remove the dish with melted butter, swirl it around a little to coat the bottom and then slowly pour in the batter. The butter will go up over the sides and into the batter. CAREFULLY place the baking dish in the center of the oven.
*You want to make sure to take the dish out and be ready with the batter as soon as the oven is preheated. You don’t want to burn the butter! Browned butter is yummy. Burnt butter is bitter and nasty. There’s a fine line!
Bake 20-22 minutes. It will be puffy when you first remove it from the oven, but it will deflate a bit as it sits for a few minutes. Cut into 8 squares and serve with desired toppings