Åland Pancake Finnish Pancake 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

ÅLAND ISLANDS PANCAKE (FINNISH PANCAKE)



Åland Islands Pancake (Finnish Pancake) image

There is only one other recipe like this on Food.com, but this one is a bit different in that there are no raisins and uses cardamom (very Finnish!) as flavoring. The Ålands Pancake starts off with a base of Semolina Porridge (prepared Cream of Wheat cereal), and is baked in a rectangular pan, then sliced and topped with cloudberry jam. Serving size is a guess, as the Scandi-Home source didn't provide the info.

Provided by Jostlori

Categories     Breakfast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

2 cups milk
1/4 cup cream of wheat, dry
4 eggs
7 tablespoons sugar
2 cups milk
1 cup flour
1 1/2 teaspoons vanilla sugar
1 teaspoon cardamom, ground
1 pinch salt

Steps:

  • First make the semolina porridge by warming the milk in a saucepan and gradually adding the cream of wheat while whisking continuously. Let simmer for about 15 minutes stirring continuously. This will take less time if you are using the "1 minute Cream of Wheat". Leave to cool completely.
  • Whisk eggs and sugar until foamy. Add all other ingredients, including the cooled down porridge and stir well to combine.
  • Pour the pancake mixture in to a greased oven proof dish and bake in 400F oven for 20-25 minutes until firm. Serve with a dollop of cloudberry jam (available at IKEA).

ÅLANDSPANNKAKA (FINNISH BAKED PANCAKE)



Ålandspannkaka (Finnish Baked Pancake) image

Provided by Ashley Adamant

Number Of Ingredients 12

1 cup semolina flour
4 1/2 cups milk
1/2 cup sugar
1 tsp ground cardamom
1/2 tsp salt
3 eggs
1/2 cup flour
3 tablespoons butter
10-15 prunes, halved
water to cover
1 tsp potato flour
sugar, optional

Steps:

  • Heat the semolina flour and milk together in a saucepan until it thickens. Allow that mixture to cool for 5-10 minutes and prepare the remaining ingredients.
  • In a separate bowl, mix sugar, salt, cardamom, and eggs. Add this mixture to the cooled semolina porridge.
  • Add the flour to the mixture and stir to incorporate.
  • Pour the mixture into a greased baking dish, top with pats of butter and bake at 375 degrees F for 45 to 60 minutes until golden brown on top.
  • While the pancake bakes, make a prune sauce by soaking the prunes in enough water to cover them for about 30 minutes.
  • Add them to a saucepan, and then add a small amount of water to cover. Simmer them for 15-20 minutes until most the water is gone.
  • Add 1 tsp of potato flour to thicken the mixture, stirring to incorporate. Simmer for another 1-2 minutes.
  • Allow cooling slightly before serving. Sviskonkräm can be made up to a week in advance.
  • Serve Ålandspannkaka hot or cold, and top with stewed prunes, jam, fresh berries, yogurt or whipped cream.

Nutrition Facts : ServingSize 1 Servings

ÅLAND PANCAKE - FINNISH PANCAKE



Åland Pancake - Finnish Pancake image

Posted for ZWT6 - Scandinavian Region - From Finland. The Finnish recipe site I found this recipe on actually categorizes this as a "dessert" recipe and not a breakfast recipe. This is not the normal round pancake Americans first think of when using the word pancake! Served with fresh strawberries and whipped cream. You will make what they call a "Cream of Wheat" first and let it cool and then prepare the "pancake".

Provided by HokiesMom

Categories     < 4 Hours

Time 1h15m

Yield 1 pancake, 4-6 serving(s)

Number Of Ingredients 12

4 cups milk (1 liter)
1/3 cup semolina
1 teaspoon salt
4 eggs
1/2 cup sugar (1 deciliter or 7 tbls)
7/8 cup flour (2 decliters or 14 tbls)
1 tablespoon ground cardamom
1 teaspoon vanilla
1/2 cup raisins, if desired (1 deciliter or 7 tbls)
3 tablespoons butter, melted (1/2 deciliter)
fresh strawberries, for topping
fresh whipped cream (optional)

Steps:

  • To make the cream of wheat: Bring the milk to a boil and add the semolina and salt. Cook at a low heat for approximately 10 minutes while occasionally stirring. Set aside to cool.
  • When cooled, pour the cream of wheat into a mixing bowl. Add the eggs, sugar, flour, cardamom, vanilla and raisins if using, and stir into a smooth batter.
  • Cover a 8" square or 9" round baking dish (with edges) with parchment paper. Brush the greaseproof paper with 3 tbls of melted butter.
  • Pour the batter onto the baking tray and cook at 392F (or 200Celsius) for 30 to 45 minutes, until golden brown.
  • Serve warm and top with freshly sliced strawberries and a dollop of whipped cream if desired. You can also use strawberry jam or your favorite fresh fruit in season.

Nutrition Facts : Calories 575.5, Fat 23.1, SaturatedFat 12.7, Cholesterol 268.6, Sodium 834.9, Carbohydrate 73.6, Fiber 2.2, Sugar 29.2, Protein 19.3

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

FINNISH OVEN PANCAKES



Finnish Oven Pancakes image

This Finnish oven pancake is a delicious pancake that is light and fluffy like a soufflé.

Provided by John Wironen

Time 30m

Yield 8

Number Of Ingredients 9

2 large eggs
2 cups milk
1 lemon, zested and juiced
2 tablespoons white sugar
1 teaspoon salt
1 cup all-purpose flour
¼ cup unsalted butter
2 tablespoons coarse sugar, such as turbinado
½ teaspoon ground cardamom

Steps:

  • Place an 11x13-inch baking pan into the oven. Preheat the oven to 425 degrees F (220 degrees C) with the pan in place.
  • Beat eggs in a large bowl with a wire whisk; add milk, lemon zest, white sugar, and salt and beat together. Add flour and beat until mixture is very smooth. Mix in lemon juice until incorporated.
  • Place the butter into the preheated pan and allow it to melt until it is bubbling. Spread the butter over the entire bottom of the pan by rocking it back and fourth. Pour the batter in the buttered pan.
  • Bake in the preheated oven until top of the pancake is lightly browned and puffed, 20 to 30 minutes. Mix coarse sugar and cardamom together and sprinkle over the top. Cut and serve.

Nutrition Facts : Calories 180.9 calories, Carbohydrate 21.3 g, Cholesterol 66.6 mg, Fat 8.4 g, Fiber 0.5 g, Protein 5.3 g, SaturatedFat 4.8 g, Sodium 374.4 mg, Sugar 9.3 g

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