Lattyja Finnish Crepes Pancakes Recipes

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FINNISH PANCAKES



Finnish Pancakes image

Delicious crepe-like pancakes that are sure to please. You may double or triple the recipe. Serve with warmed maple syrup or a sprinkle of confectioners' sugar and a squeeze of fresh lemon juice.

Provided by MPASTICK

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes

Time 15m

Yield 4

Number Of Ingredients 7

1 cup milk
2 tablespoons butter, melted
2 eggs
½ cup all-purpose flour
1 teaspoon baking powder
½ teaspoon vanilla extract
½ teaspoon salt

Steps:

  • Pour milk into a microwave-safe bowl. Heat in the microwave until slightly warm, 20 to 30 seconds. Whisk in butter. Whisk in eggs. Add flour, baking powder, vanilla extract, and salt; blend briefly with an immersion blender to make a smooth batter.
  • Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bottom is golden brown, 2 to 3 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

Nutrition Facts : Calories 176.2 calories, Carbohydrate 15.4 g, Cholesterol 113.1 mg, Fat 9.6 g, Fiber 0.4 g, Protein 6.8 g, SaturatedFat 5.2 g, Sodium 513.9 mg, Sugar 3.2 g

FINNISH PANCAKES



Finnish Pancakes image

Outside Thunder Bay, you won't find many places that serve the Hoito's style of Finnish pancakes, which bear no resemblance to fluffy American-style pancakes. At the restaurant, they are each the size of a dinner plate, heavy and dense.

Provided by Ian Austen

Categories     breakfast, brunch, pancakes, main course

Time 20m

Yield 6 8-inch pancakes

Number Of Ingredients 6

2 large eggs
1 tablespoon/14 grams sugar
Pinch of salt
2 cups/240 grams whole milk
1 1/4 cups/200 grams all-purpose flour
Vegetable oil as needed for frying

Steps:

  • In a large bowl whisk together the eggs, sugar and salt. Add the milk and flour and whisk until just blended and no pockets of flour are left; do not overmix.
  • Heat about 2 tablespoons oil in a 12-inch cast iron skillet set over medium-high heat. When the oil shimmers, add 3/4 cup of batter to the pan. Tilt the pan to allow the batter to spread evenly to about 8 inches in diameter. Cook for 2 to 3 minutes or until the sides of the pancake are set and bubbles begin to appear in the middle. Flip and cook for another 2 minutes or until fully set and golden on both sides. Repeat with the remaining batter.

Nutrition Facts : @context http, Calories 301, UnsaturatedFat 14 grams, Carbohydrate 30 grams, Fat 17 grams, Fiber 1 gram, Protein 7 grams, SaturatedFat 2 grams, Sodium 90 milligrams, Sugar 5 grams, TransFat 0 grams

LATTYJA (FINNISH CREPES/PANCAKES)



Lattyja (Finnish Crepes/Pancakes) image

My mother-in-law is from Finland. She makes these little crepes for the grandchildren as a treat. They are great when served with sugar, jam or preserves. My husband and I make them with buttermilk, but my MIL uses regular milk. Your choice, depending on the flavor you like the most.

Provided by CookWannaBe

Categories     Breakfast

Time 20m

Yield 15-20 small crepes, 3-4 serving(s)

Number Of Ingredients 7

2 eggs
1 teaspoon sugar
3/4 teaspoon salt
1 cup white flour
1 cup milk (we use buttermilk in our recipe)
2 tablespoons butter, melted
butter, used for frying (extra)

Steps:

  • Use a bowl large enough to hold all ingredients.
  • Beat eggs, sugar and salt together.
  • Add flour, milk (1% or 2% can also be used) and melted butter.
  • Beat with whisk or hand mixer until not lumpy.
  • Adjust the mixture by adding additional milk to thin it. Thinner mixture works better.
  • You can make the mixture ahead of time and refrigerate; however you will need to add additional milk to thin it for frying.
  • Heat a non-stick pan at medium-low, add butter to coat the surface; use only enough to coat the pan. (We use a cast-iron mini-round indented pan for ours that acutally came from Sweden - thanks for reminding me to add this!).
  • While lifting the pan by the handle with one hand, pour some of the mixture onto the frying pan.
  • Tilt the pan so that the mix coats the surface of the frying pan; return to heat.
  • Cook until the crepe starts to brown; cook the other side until brown circles start to form.
  • Move the crepe around the pan to keep the pan greased and remove the crepe.
  • You can put sugar, jams or preserves onto the crepe and roll up to eat, or just dip and eat off of the plate. Serve with strawberry jam and whipped cream for the traditional Finnish dish.
  • They don't stay hot for long, so eat up while you can or there won't be any left for you!

Nutrition Facts : Calories 324.7, Fat 14.2, SaturatedFat 7.8, Cholesterol 155.7, Sodium 737, Carbohydrate 37.2, Fiber 1.1, Sugar 1.6, Protein 11.2

DANISH PANCAKES / CREPES



Danish Pancakes / Crepes image

These pancakes are served as a dessert in Denmark and the traditional filling is jam and sugar; but you can really add anything to your liking. We also eat them for breakfast. They freeze well for up to 3 months, I place parchment paper between the pancakes and you can easily remove them from the bag even when frozen

Provided by Deantini

Categories     Breakfast

Time 40m

Yield 10-12 pancakes, 5 serving(s)

Number Of Ingredients 7

200 g all-purpose flour
1 teaspoon sugar
1/4 teaspoon salt
1/2 teaspoon ground cardamom or 1/2 teaspoon lemon peel
3 eggs
1 1/2 cups 1% low-fat milk
1 tablespoon oil, for pan frying

Steps:

  • Add all ingredients (except oil) to a bowl and mix well until all clumps are gone.
  • Let sit for 20 minutes (this step can be omitted if you are short of time).
  • Add a bit of oil to a non-stick skillet and heat until medium warm.
  • Tilt the pan approx 90 degrees and pour batter from the top. The batter wil run down and fill the pan. You can also pour the batter in the middle of the pan and quickly make cirkeling motions to distribute the batter all over the pan. The goal is to have as thin a batter layer as possible.
  • Cook until the pancake is a bit stiff and flip over, cook for another 1 minute The pancake should be light brown on both sides.
  • Remove and repeat.

Nutrition Facts : Calories 247.2, Fat 6.7, SaturatedFat 1.8, Cholesterol 115.3, Sodium 191.9, Carbohydrate 35.4, Fiber 1.1, Sugar 4.9, Protein 10.4

PANNUKAKKU (FINNISH OVEN PANCAKE)



Pannukakku (Finnish Oven Pancake) image

I first ate pannukakku while living in Finland on a religious mission. It tastes something like a mix between a German pancake and custard. In Finland, it is usually served as a dessert with jam on top, but we like to eat it for breakfast with pancake syrup on top as well. It is now my kids' favorite breakfast and is requested regularly.

Provided by Broman

Categories     Baked Pancakes

Time 40m

Yield 12

Number Of Ingredients 9

nonstick cooking spray
1 ⅔ cups all-purpose flour
⅔ cup white sugar
1 teaspoon salt
1 teaspoon baking powder
3 ⅓ cups milk
2 large eggs
½ cup margarine, melted and cooled
1 teaspoon vanilla extract

Steps:

  • Preheat the oven to 420 degrees F (215 degrees C). Spray a 9x13-inch baking dish with nonstick spray.
  • Mix flour, sugar, salt, and baking powder together in a large bowl. Add milk, eggs, margarine, and vanilla; mix thoroughly with an electric mixer. Batter will be fairly runny. Pour into the prepared baking dish.
  • Bake in the preheated oven until edges are golden brown, about 30 minutes.

Nutrition Facts : Calories 220 calories, Carbohydrate 27.8 g, Cholesterol 36.4 mg, Fat 9.8 g, Fiber 0.5 g, Protein 5.2 g, SaturatedFat 2.4 g, Sodium 361.9 mg, Sugar 14.5 g

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