Comments on: how to make finnish pancakes

By: Annie

Annie — Fri, 15 Apr 2011 04:39:57 +0000

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!

By: uchenna ancetus

uchenna ancetus — Tue, 22 Mar 2011 12:05:31 +0000

i realy want to a friend good that i will continue with

By: Megan

Megan — Sun, 16 Jan 2011 18:55:07 +0000

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

By: Randy

Randy — Sun, 24 Oct 2010 13:42:44 +0000

@ 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…..you will be authentically Finnish!

By: Katja

Katja — Sun, 03 Oct 2010 17:10:36 +0000

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.

By: Maghan

Maghan — Thu, 09 Sep 2010 23:40:19 +0000

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!

By: Elizabeth

Elizabeth — Tue, 01 Jun 2010 04:30:23 +0000

Hello!

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!

By: Michele

Michele — Sun, 18 Apr 2010 15:20:41 +0000

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.

By: Jen

Jen — Fri, 26 Mar 2010 19:42:52 +0000

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!

By: boooo

boooo — Fri, 13 Nov 2009 16:46:20 +0000

this is so fucking gay