Tuesday, June 25, 2013

Finnish Pancakes and Ham







There are several variations of the Finnish pancake (and several names), but this is the one that I have made for years and it has great texture.  Dense but still light.

I like to use fresh fruit on top, but preserves are a great alternative.  I also slather a layer of lemon curd on the surface before adding the fruit.  A sprinkle of powdered sugar goes on last.  It already absorbed in the photos, and I didn't want to add more because I don't like it real sweet.



 Melt 2 Tbs butter in oven while making the batter.  If you prefer a richer butter flavor, you can use up to five.  I tend to stick with two or three.



Protect your hands and counter as the baking dish will be worked with hot from melting the butter. 



 4 eggs
1 cup flour
1 cup milk
1 tsp sugar



 Scramble eggs in bowl.



Then mix in the rest of the ingredients and stir.



Pour into 9 x 13 baking dish with the melted butter.  Mine were occupied so I improvised with a pie plate.  The butter will get pushed up the edges.



 Bake at 400 degrees for approximately 15 min.  Remove to add a couple shakes of powdered sugar on top then bake for another 2 to 3 minutes or until edges are just turning golden and sugar is crystalized.  Do not overcook or it will be like rubber.




 Cut into servings and top with your favorite fruits or preserves.  You can use the lemon curd alone, or drizzle maple syrup over it.  My daughter eats it completely plain.  The topping choices are entirely subjective.
  I also made a ham steak to accompany it.