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

I served them layered with golden syrup, fresh sliced strawberries and banana, whipped cream and a balsamic and citrus juice syrup. Three children with empty plates and big smiles testifies to their yumminess! Thanks for a new addition to our brunch repertoire

I had a woeful time trying to make this recipe at my boyfriend’s house. The combination of not knowing where anything is in his kitchen, not having the right size pan, and never having made this recipe before seems to have resulted in a pwning harder than that of Godzilla and Mothra teaming up against Japan.

The day started off pretty nice. I scribbled the recipe down on a piece of paper and took off to boyfriend’s house. I’m pretty sure what some of the things I did wrong are, but I’m going to detail what I did to make sure I didn’t screw anything else up too. (Quite possible.)

First, we melted the 4 tablespoons of butter in the microwave. To liquid. It was unsalted. Not sure if that affects it. Then we poured it in the baking dish. I suspect this may have been our first mistake, because if solidified before we got anything in there.

I’m also pretty sure using an 8×8 glass dish was our second mistake. We didn’t have any other size and I’m pretty sure the fact that it was glass and not metal might have done something.

I was a little unclear about what “beat the eggs until foamy and not whippy meant”. I cracked all 4 eggs in a bowl and beat them like I was making scrambled eggs until a few bubbles were on the surface. This seemed to take a while since I was using a fork. :/

Then we added the 2 cups milk, 1/2 cup flour, 2 tablespoons sugar, and 1/2 salt and mixed it, then poured it in the dish and put it in the preheated oven at 450 degrees.

Here is where I realized we did something terribly, terribly wrong. It took forever to cook. FOREVER. It was in the over for over an hour and was still not quite done but the top was beginning to burn. It was extremely eggy and soggy. It was almost like the other ingredients weren’t even in it and we had just cracked a ton of eggs in the dish and baked them. It expanded an incredible amount. It was about four or five inches thick when it came out.

We left it on the counter to cool and it deflated. Yes, deflated. It was about 2 inches thick when we came back and I wouldn’t let boyfriend eat it even though he said it didn’t taste that bad because I was afraid he would get salmonella trying to make me feel better.

Our attempt at this was a general failure all around. What can we do differently if we try again?