Finnish Pancake

When I was a little girl, my family spent seven years on a remote British Columbia trapline. With no electricity, refrigeration was only available in the winter, so eggs were a rarity — and when we did have them, they had to be used up quickly. Some of my favorite foods are the result of this sporadic need to consume eggs: quiche, egg gravy over biscuits, and my ultimate favorite, Finnish pancake. This last dish is like a beautiful marriage between a sweet soufflé and a custard. It can be served with fresh berries and powdered sugar, with syrup, or on its own.

We moved back to civilization, in the form of a group of communes clustered around a tiny village in Northwest Ontario, when I was eleven. Eggs were always available here, but they were portioned carefully: we did have refrigeration in the community kitchen and could store them, but since we didn’t raise our own chickens, the eggs had to be purchased. Cooking for thirty or forty people at a time uses up a lot of eggs when you’re making egg-rich dishes. So here, too, Finnish pancake was a rare treat. It was made even more rare by the fact that a lot of the people with whom we shared meals didn’t care for it, so when it was my mom’s turn to cook breakfast, she usually chose a more universally pleasing meal.

After I moved away and got married, Finnish pancake wasn’t a food I thought about much. I made it once or twice, using recipes I found online, but they were never the way I remembered my mom’s turning out. Why I didn’t just ask my mother for her recipe, I don’t know. It wasn’t until a couple of years ago, thinking it would be a great Easter breakfast choice, that I suddenly developed anew my passion for Finnish pancake. I tried all the recipes I’d tried previously, considering the possibility that I might have made a mistake when making them earlier. I tried similar dishes, like clafuti, and pannukakku or pannu kakku (which is Finnish for pan cake), and German oven pancake. They were all good, and my family ate them happily, but none of them turned out like my mother’s. All of them rose less dramatically, were much thinner, felt less firm and dense, and just… were not the same. They all had similar ingredients and methods, but one thing I noticed that was different among them was the inclusion of baking powder — some had it, most didn’t. Maybe if I could find the perfect amount of baking powder, I could make my mother’s Finnish pancake.

After months of failed attempts, I texted my mother. “Do you use baking powder in your Finnish pancake?” She didn’t, which destroyed that hypothesis, and I expressed my frustration at being unable to get my Finnish pancake to turn out like hers. She said, “Why don’t I just send you the recipe?” and proceeded to do so, after finding her worn recipe card that she had copied from a friend years before. Problem solved!

Except… it wasn’t. Even my mother’s recipe didn’t turn out like the Finnish pancake of my memory. However, it was much closer, and by comparing it to the other recipes I’d found, I was able to see how it differed from them and then adjust those differences. After more attempts than I bothered to count, all of them delicious but not quite right, I finally produced the delectable dish of my childhood. It took nearly a year, but by the next Easter, I had perfected it and scribbled it down.

Now it’s almost Easter again, and I realized this would be the perfect time to share this delicious breakfast favorite, which my kids devour like starving wolves and which my husband has pronounced “very good.”

This recipe fills a large casserole dish. I sometimes use a deep, 9-inch, round stoneware dish, and other times I use one that’s about 8″x12″. The depth and size of the dish will affect the texture and cooking time somewhat, but not enough to worry about. What is important is that the sides are high enough to allow the batter to rise at least double in the oven. It makes about 8-12 slices, depending on the size of pan you use, which is enough to feed my family of four with just a little left over. By the time Sofia is in school, Im sure I’ll need to double the recipe to satisfy everyone’s appetite.

First, collect your ingredients:

  • 6 eggs
  • 1 teaspoon of vanilla
  • 3 cups of warm milk
  • 6 tablespoons of melted butter
  • 2 teaspoons of salt
  • 1 3/4 cups of flour
  • 1/4 cup of sugar
  • More sugar, for sprinkling

Heat the oven to 425ºF.

Start by lightly beating the eggs in a large bowl, using a hand mixer.

In a separate dish, mix the warm milk (warming it a bit keeps the butter from congealing), vanilla, and melted butter. Use a third dish to combine the dry ingredients. Add about 1/3 of the milk mixture to the eggs, beating the mixture until it’s combined. Continue to beat the batter while you add 1/3 of the flour mixture.

Repeat this twice more until all the ingredients have been combined. The batter should be pale yellow, slightly frothy, and very runny. Pour the batter into an ungreased casserole dish. It should fill the dish about a third of the way, no more than halfway.IMG_2892

Bake it for 40-60 minutes, depending on the depth of the dish. If desired, open the oven about five or ten minutes before the end, while the top is still a little moist, and very gently sprinkle sugar on top.

When the pancake is done, it will be golden brown, dry on the outside, slightly cracked, and very puffy, with the top rising to the top of the dish or above. It will still look wet under the cracks, and there might be butter in small pools on the surface.   It will collapse quickly as it cools, leaving a slightly higher crust around the edge; this is not evidence that you’ve made a mistake, it’s just the way Finnish pancake is. I recommend letting it rest for at least five minutes on the counter.When it first comes out of the oven, the center underneath the crust will be slightly wobbly and wet-looking, like custard. You can eat it like that, right out of the oven, but my kids tend to like it better after it’s had a chance to rest, cool, and set up a bit more.

Finnish pancake is extra delicious and very pretty when it’s served with a sprinkle of powdered sugar and fresh fruit on top — sliced strawberries, blackberries, and raspberries are our favorites. You can also eat it either buttered or unbuttered, with maple syrup, with powdered sugar, or plain. It’s delectable no matter what.


Sock Bunnies

Last year, as I was thinking of filling Easter baskets, I decided I wanted to make special stuffies for the kids.  As I scanned the internet for easy ideas, I came across a pattern for a sock bunny. I loved the idea, because Niko had a thing for collecting and playing with socks at the time, so we had quite an assortment of socks that were either worn or had lost partners. The bunnies were so easy to make, and so loved by the kids, that I thought I’d share my process. I made a few changes to the original pattern, which you can see by clicking here. 

First I chose two socks, one for each bunny, that were tall enough to work with and not too worn. Of course, you could use new ones, but I liked the idea of upcycling what we already had.

I wanted the bunnies to be heatable, so instead of using regular stuffing, I used rice, because it works well for heating in the microwave. You can see in the picture that I used two types of rice, arborio and jasmine. This wasn’t for any creative reason, I just didn’t have enough rice to use only jasmine. I used the socks to measure the rice ahead of time to make sure I had enough.

To give them  a comforting aroma, I scented the rice with a couple of drops of essential oil. Lavender oil is traditional for bedtime and relaxing, but since we all had miserable colds, I went a different route. Niko’s first, beloved babysitter always used DoTerra’s OnGuard oil when Niko or anyone else in her home was feeling under the weather. She would dab it onto the bottoms of his feet, avoiding the sensitive skin of his face, or put it into a diffuser. It has a warm orange-and-spice scent, and it’s supposed to improve immune response and help with congestion. I have no evidence for the immune part, but I can testify that it does help open up congested sinuses. Remembering how comforting that scent was to someone suffering from a cold, I added a few drops to the rice and mixed it well. I made sure not to use too much; any essential oil has a powerful aroma, and the orange and cinnamon in OnGuard is especially strong.

When I made the first bunny, I filled the sock about two-thirds full, then sectioned off a large bottom part with my fingers and cinched a thread around the dividing line. This was a little difficult, because the top kept wanting to fall over and dump out the rice. The second time, I ended up pouring out the rice in the top section before tying it off, leaving the heel empty. Then I firmly tied the thread just above the rice. This approach was much easier. I put a dab of fabric glue onto the knot so the kids wouldn’t accidentally untie it later.

I made sure each heel, above the cinched thread, had as much rice as I could pack into it while making sure this section was smaller than the bottom part. I used thread to tie this section off. This time, I used fabric glue both on the knot and on the inside of the sock where the thread pulled it tight, to prevent rice from falling out later.

Next, I oriented the bunny with the round heel, which would be the bunny’s nose and face, toward me. I carefully cut down the middle of the empty top of the sock, with the cut lined up with the center of the heel. I cut away a diagonal, slightly curved piece at the end of each half of the fabric. Now the top of the sock looked roughly like bunny ears. The ears were open and prone to fraying, and I wanted to give them a more finished look. I didn’t have access to my sewing machine, and that miserable cold had exhausted me, so I used the fabric glue one more time. Folding each edge of the ear under, I ran a line of glue along one side and used clothespins to hold the edges together, and let the bunny dry overnight. Besides making the ears more durable, securing the edges also gave them a more defined, less floppy look.

I’d put off my project so long that the next morning was Easter. Before the kids woke up, I got out my fabric markers and gave each bunny a face on the rounded heel of the sock: eyes, heart-shaped nose, and smiling mouth. I tied some ribbon over the thread that defined the neck,  with the fluffy bow just under the bunny’s chin. I finished just in time to add a bunny to each Easter basket.DSC01213

I was gratified by the kids’ responses: they immediately hugged them, and Niko was instantly reminded of his babysitter. He said, “It smells like Joey!” as he inhaled deeply. Despite how rushed the end of the project had been, I was satisfied.

A year later, I’m pleasantly impressed with how much sturdier the bunnies are than I’d expected, given that they are held together with ribbon and glue. I had to mend each one recently because Niko bit holes into them (yes, really), but the construction remains intact. And both kids still adore them and ask for them to be warmed up at bedtime, even though they each have a store-bought microwaveable toy. It was a project that was both insanely easy and durable, which is a win in my book.