This is the defacto pancake of Northwestern Ontario, and specfically Thunder Bay. Finnish settlers were enticed to come to Canada to cut down trees and this style of pancake emerged from this working class. In truth Finland have many kinds of pancakes and this style of pancake is similar to Lettu. This pancake is thin, but thick enough that is much be flipped, its not crispy, but similar to a very wet cloth.
- 1/2 tsp vanilla
- 1/2 tsp salt
- 1/4 tsp of nutmeg
- 2 tps of sugar
- 2 medium eggs
- 2 cups of homo milk
- 2 tbps unsalted butter
- 1 cup of all purpose flour
- Pack of maple-smoked bacon
- Grade A Canadian Maple Syrup
- 2 tbps unsalted butter (reserved for cooking)
- Preheat convention oven to 425 F
- Melt 2 tbps of butter in microwave and let rest
- Wisk eggs and combine with milk in large bowl
- Add melted butter in into bowl and wisk
- Add salt, vanillia extract and nutmeg into bowl and wisk
- Using a fine mesh stainer, sift flour into liquid mixture while whisking
- Place bowl in fridge to chill while preparing bacon.
- Place bacon on a ovensafe griddle and place directly into oven.
- Cut up 2 tbps into small cubes
- Turn largest stove element to highest setting and heat 10 inch non-stick skillet until pan is hot
- Turn on oven range (its going to get smokey)
- Remove chilled mixture from refigerator and have two large dinner plates ready
- Briefly lift the skillet off the heat and place a couple of butter cubes and evenly distrubte across the pan, ensure butter brown and bubbles
- Using a 4oz ladle, lade pancake mixture onto hot skillet and evenly distrubte
- Let pancake cook on high, and only flip until pancake no longer sticks to the skillet (slide skillet side to side to test)
- Cook pancake on the other side for a few minutes
- Place pancake onto large dinner plate, and then place other dinner plate on top to keep pancakes hot.
- Repeat steps 11-15 until all pancake batter is sued.
- Remove bacon from oven
- Take two pieces of bacon, place margarine and maple syrup onto pancake, roll up and enjoy!
Its important you add ingredients in the order listed otherwise your final pancake will be different. For example if you add butter on the last step it turns your pancakes yellow.
Its important that you come close to burning the butter when adding it to the skillet, this givens the pancake an attractive pancake texture and flavour.
If you pancake begins to bubble like a baloon that means you need to turn down the heat.
Its important not to rush flipping the pancake, if you watch closely you can see the pancake solidfying ontop. You can take your spatula and touch the top of the pancake to see if the top of the pancake is sticky or not, this can be good incidator for flipping
You might want to disengage your smoke dectector, or open windows and have some clothes to fan your smoke dectector.
Watch your bacon! You might want to take your bacon out early, depends if you use convention or not. With convection oven it half the time so by your fourth pancake you are takig our your bacon.
Normally "Finnish Pancakes" are done in 12in skillet, but at this size the pancakes are difficult to flip increase loss of pancake, so this recipe is modified to be reasonable.
You don't have to chill your batter, its just an old pancake ritual.
You cannot substitute butter for margarine.
Here is my recommended equipment.