Finnish Pancakes – a delicious recipe with milk, white vinegar, sugar, eggs, flour. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Add vinegar to milk in a medium mixing bowl. Stir and let stand for a few minutes. Add the sugar and eggs. Beat until combined and eggs are thoroughly mixed. Continue mixing at medium speed while adding flour in 1/4 cup increments, mixing thoroughly inbetween. Continue adding flour until until the thickness of the batter is such that drawing the beater across the surface while mixing leaves texture on the surface which disappears quickly. Thickening the batter too much will cause the pancakes to be overly dense. You may find that you have not used all the flour called for (2 cups per serving).
2
Heat your favorite fry pan (I like to use a cast iron skillet) to medium high. Add a little frying oil followed by the pancake batter. Pancakes of all sizes work just as well. When the pancakes begin to brown on the underside, flip them and brown on the other side until they are done.
3
These panackes can be eaten plain, with a little powdered sugar sprinkled on them or with your choice of syrup. Enjoy!
428
kcal
Calories
10
g
Fat
65
g
Carbs
17
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 5 ingredients. The key ingredients include: 2 cups milk, 1 tsp white vinegar, 1/4 cup sugar, 3 medium eggs, and more.
Yes, Finnish Pancakes falls under the Breakfast category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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