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My Spanish isn’t what it never used to be, but guess who has two thumbs and just celebrated a 25th birthday.

->this gal<-, that’s who!

I received so many wonderful gifts from my closest pals, and I include among them the gift of everyone’s presence at my karaoke bash, which is all I really wanted anyway. But SOME people (yes, I am talking about you, Erin) are apparently way the hell too cool and just had to go out and make my birthday extra-special—and I guess I can’t complain because you guys,




Absurdly awesome birthday gift.Absurdly awesome birthday gift.

Are you frickin kidding?! Totally adorable, funky, completely vintage and all mine. So I prefer family items because what’s vintage really without a good story, right? OH WELL HEY IT CAME WITH ONE OF THOSE TOO.

Absurdly awesome birthday gift.

This lovely oven proof cassarole [sic] was a Christmas gift from Billy to his Nana Mary Nicotera in 1971. Nana cherished it and never used it except to display on the kitchen counter. A lovely family heirloom which could be used as a cookie jar.

Billy purchased it at a fine quality gift shop in Marblehead. Unfortunately the ID card of the manufacturer went astray but it is of fine quality.
Bea Cannata
Billy’s mom 4/15/78

I can’t even believe that I have come to own a 40-year-old piece that may or may not have ever been used, but if it has, it certainly doesn’t show. So until I find a suitable cherry-popping recipe, I will cherish it and admire the class it brings to my kitchen counter.

Thank you, Erin, for sharing the most fantastic taste of anyone I know.

So this is completely unrelated to my birthday, other than I made it the morning of receiving The Great Gift. Finnish pancakes! There’s not too much in the way of ingredients, but they all pull their weight in a crescendo of souffle-like tastiness.

finnish pancakes

Man, that ingredient set is as white as Rhode Island.

In the mix.

I love the egg yolk peeking out from under there. Hello, little egg yolk!

What makes pancakes Finnish is, apparently, that they are pancaked in the oven rather than the stove top. This is a great way to serve a large number of people piping hot pancakes all at once.

PSA: Finnish pancakes are baked, not pan-fried.

Nice edges, *catcall*

Serving suggestions (2).


Sugar high.

Serve with love.

Finnish Pancakes
Courtesy of Massachusetts Poultry Association, Inc.
Buy lots of eggs!!!

4 tbsp butter, melted
4 eggs
2 c milk
1/2 c flour
2 tbsp sugar
1/2 tsp salt

Preheat oven to 450o, and pour the melted butter into a 9″x16″ baking pan.

Beat eggs until foamy but not whippy, until well-blended. Beat with milk, flour, sugar and salt. Pour into pan with butter and bake 20-23 minutes.

Serve any way you like! Serving suggestions pictured include powdered sugar & cinnamon and real Massachusetts maple syrup.



nutrition summary: (for 1 of 8 servings, made with fat free egg substitute & skim milk) 115 calories, 6g fat, <1g fiber; 3 weight watchers points

  1. Ilkka Said,

    It’s nice to see an authentic Finnish recipe for once in the web and on stumbleupon. That said, I’m Finnish myself and even living in Finland. + I think I’ve seen some kind of bowl in our kitchen with the same pattern. Of course for baking 🙂

  2. Kati Said,


    I’m also from Finland and found this on FoodGawker. My mother always used to make these pancakes from leftover mashed potatoes, replacing some of the flour with the mash. They make for even more fluffy pancakes. Serve with freshly whipped cream and sweet rasberry jam, and milk to drink.

    Certain childhood memories just don’t disappear… <3

  3. boooo Said,

    this is so fucking gay

  4. Jen Said,

    This recipe also works with a gluten free flour blend that I made. I tried it this morning for breakfast and it hit the spot! Thanks for the recipe!

  5. Michele Said,

    I’ve been making this exact recipe, procured directly from the Massachusetts Poultry Association representatives at the Eastern States Expo Fair in Massachusetts, for > 20 years. It’s one of my favorite recipes. Your photos make it look really beautiful.

    I have 2 tips:
    1. You can halve or quarter the ingredients if you reduce the pan size. I use a 9×11 glass baking pan for 8 eggs, an 8×8 glass pan for 4 eggs, and a breadloaf pan for 2 eggs. Reduce the cooking time a little bit, too.

    2. It’s great topped with maple syrup. It tastes a lot like French toast.

  6. Elizabeth Said,


    I stumbled across your blog, and realized that this is the same as what my mom would make our family! Except we called it krubswa (sp?). I always ate mine with butter, syrup, and homemade blueberry or raspberry jam. And it’s delicious! It is still my favorite breakfast!

  7. Maghan Said,

    These are so good that a lot of countries claim them. I’ve known them as Dutch babies, German pancakes and now Finnish pancakes. Whatever the name is, they’re delicious!

  8. Katja Said,

    Hm. Not what I expected. My mom just passed so I’ve been trying to recreate some of her dishes, including Finnish pancakes. She made hers on the stove. They were thin and crepe like. We’d smear some syrup or jam on it, roll it up and eat it in sections. It was like one long roll up. Allergic to eggs, so I’m going to try replacing them with banana.

  9. Randy Said,

    @ Katja:
    There are two very different kinds of “pancakes” to be found in Finland. “Pannukakku” is the name for the oven-baked souffle-like pancake….it’s name literally translates as pan-cake…since it resembles a cake. The other crepe-like pancake that is cooked on the stovetop is called “lettu” which translates loosely as “plate”. If you do a google search on ” finnish lettu recipe” you should find it. Both types are typically served with fruit preserves and/or a drizzle of cream, and not syrup, as American’s tend to eat pancakes.
    If you can find lingonberry or cloudberry preserves at a gourmet grocery or IKEA, try them with these recipes… will be authentically Finnish!

  10. Megan Said,

    I’ve made this recipe several times-my mom even requested the recipe from me. Delicious! Thanks for putting this up here =D

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  12. Annie Said,

    Wow, I saw the name Finnish Pancakes and had to see if they were anything like the Norwegian Pancakes passed down in my family. Not quite! But I love the idea of puffy pancakes baked in an oven–I shall definitely have to try to make these soon!

  13. Loriann Said,

    We call this Krupsua…. that is the traditional “old” name for them. Many speaking modern Finnish call them Pannakakku. We serve them on Sundays for breakfast. Some people pour maple syrup on them, or sometimes jam. They are different from Finnish pancakes, which are very thin crepe-like pancakes. We also have these for breakfasts, and put butter and maple syrup on them. Krupsua is made in the oven, pancakes made in a griddle on the stove. As for the Krupsua recipe, if you melt the butter and cool it, before you add in, it will not separate as much. We often make them in pie pans, make sure to not overfill, at it rises quite a bit.

  14. Alex McCoy (Sanni) Said,

    I grew up on this. My mother was full-blooded Finnish. She made half this recipe most of the time. She preheated a cast-iron frying pan in the oven, while melting the butter at the same time. I love jam on it! We call it Pannakakku.

  15. vodkaslur Said,

    Just made this, it was gross if i’m honest, just tasted like a sweet omlette :/

  16. Merry Said,

    Was interesting to see someone (#63) call these oven pancakes ‘Krupsua’. My husbands grandparents came over to the USA when they were 3 and 5, this was back in the early 1900’s. The recipe I have from Grandma was almost the same as this one.(and we have always called it Krupsua) Her recipe had 3 eggs instead of 4. This has always been a family favorite. When they lived with us when they were in their late 80’s every Sunday evening we would have Krupsua for supper and Grandpa always had to say the Lord’s Prayer in Finnish before he would eat. He loved his Krupsua. Another pancake from the old country (Dutch) is Flenjes or Crepes which we also make often.

  17. Aly Said,

    I think the cassserole dish is by IIttala, a Finnish china and glass company. They also made a deep white and black enamel bowl, my Mom had one during the 60’s amd 70’s/ Hope this helps you out! Love the asserole, very MCM.

  18. Kate Said,

    I agree with vodkaslur (#65), this tasted to me like a sweet omelette. It did not cook properly, even after 40 minutes. I should have went with my gut and heated the pan in the oven with the butter, so that the batter began to cook immediately, instead of pouring it into a cold pan. It rose like a souffle, and browned on the top (much more than pictured), but was soggy, and uncooked in the middle (like scrambled eggs).

    I am not new to baking, cooking, or using my own (new) oven so I’m just putting this recipe to rest and making a dutch baby in my cast iron pan.

  19. Cheryl Naasko Said,

    This is Finnish pannukukku; best served with tart fresh raspberry sauce. It is very eggy and not like a regular floury pancake. You should heat the pan first with the melted butter for best results.

  20. Eila Said,

    Mushroom dish is by Arabia china from Finland, desing is called Tatti ( a big mushroom) and the ssigner is Ester Tomula.

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