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.
Ingredients
- 2 large eggs
- 1 tablespoon/14 grams sugar
- Pinch of salt
- 2 cups/240 grams whole milk
- 1 ¼ cups/200 grams all-purpose flour
- Vegetable oil as needed for frying
- Nutritional Information
Nutritional analysis per serving (6 servings)
301 calories; 17 grams fat; 2 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 29 grams carbohydrates; 0 grams dietary fiber; 4 grams sugars; 6 grams protein; 66 milligrams cholesterol; 90 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
6 8-inch pancakes
Preparation
- 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.
About 20 minutes
Dining and Cooking