Finn pancakes are kinda like crepes nut not really. They are the size of dinner plates and come topped with your order of eggs, bacon etc. Me? I like 'em plain with a side of crispy bacon.
My friend from Thunder Bay set out on a mission a while back to perfect the art of Finn pancakes so that he could satisfy his longing for them without having to fly across the country. It took a few trial runs of tasty but not quite right breakfasts before he got it.
ETA: a T-Bay Finn friend of the above mentioned friend had some advice on the whole business and suggested leaving out the salt and baking powder. My response is leave the salt in (it's just a bit, it won't kill you and has magic cooking/taste bud powers. Not sure about the baking powder. I need to do some reading on the science of cooking first. Which is why I bought this and am now waiting for its arrival.
Finn Pancakes
2C Milk
1.25C Flour
2Tbsp sugar
1/4tsp salt
1tsp baking powder
2 eggs
The night before you'll want to mix everything together in a big juice jug and put it in the fridge overnight.
In the morning, in your fuzzy slippers and jammies get out a heavy duty pan (a large diameter crepe pan works well... remember these things are supposed to be the diameter of a dinner plate) and get it good and hot.
Turn it down to medium for cooking. Oil the pan. Pour a thin layer of the batter over the pan - it'll be thin like a crepe. Turn once when the other side in golden and getting crispy as the picture above.
Lightly oil the pan in between pancakes to keep them coming up easy.
We usually transfer them into a warm oven until they are all cooked so we can feast together.
Hyvää ruokahalua!
No comments:
Post a Comment