Finnish Pancakes

A cross between a Yorkshire pudding and a pancake, baked until golden and served with fruit compote and crème fraîche.

Baking Vegetarian Breakfast Pancakes European

Estimated Nutrition

Calories

274.2

kcal / serving

1645.2 kcal total

Carbs

28.8g

per serving

172.6 g total

Fat

13.1g

per serving

78.5 g total

Protein

10.4g

per serving

62.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tsp

Baking Powder

tbsp

Caster Sugar

piece

Icing Sugar

for dusting

CondimentsSauces

piece

Fruit Compote

Dairy

piece

Egg

large free-range

600

Milk

Butter

melted

piece

Crème Fraîche

or sour cream

GrainsCereals

150

Plain Flour

NutsSeeds

pinch

Salt

Method

Serve dusted with icing sugar and topped with fruit compote and crème fraîche.

Bake for 30 minutes until well risen and golden.

Whisk the eggs into the dry ingredients to form a thick batter.

Gradually whisk in the milk until fully incorporated.

Combine the flour, baking powder, sugar, and salt in a large bowl.

Let the batter rest for 30 minutes to thicken.

Preheat the oven to 200°C.

Coat a roasting tray with melted butter and pour in the batter.