Best 6 Copy Cat Hoito Finnish Pancakes Recipes

DAD'S SPECIAL RECIPE (FINNISH STYLE PANCAKES)

Steps:

• Mix flour, salt, sugar, and baking powder in one bowl.
• Mix eggs & milk in another.
• Slowly combine together. Making sure to not get clumps.
• Once smooth, stir in butter and oil.
• Heat skillet to medium heat.
• Lightly coat skillet with butter stick.
• Using 1/3 Cup measuring cup, pour batter onto skillet and spread to thin even layer.
• Once edges brown and bubbles stop. Turn.
• Cook until edge brown again.
• Spread desired toppings. Roll.Serve.

COPY-CAT HOITO FINNISH PANCAKES

Steps:

• Combine and whisk all ingredients until smooth.
• Let the batter rest for 30 minutes (or sit in fridge overnight).
• Heat non-stick or lightly greased pan to medium.
• Pour in a thin layer of the batter just so it covers the bottom.
• Once it is golden brown on one side, flip and cook the other.
• Serve with maple syrup, butter, fruit, or jam.

FINNISH PANCAKE

Steps:

• Preheat oven to 350. Divide butter into 2 9" cake pans and melt in oven while it preheats.
• Mix together eggs and milk until blended. Add flour and 1 T sugar.
• Divide batter evenly between pans, right on top of melted butter.
• Sprinkle with remaining sugar.
• Bake at 350 for 40 minutes.
• Remove from pan. 1/2 cake per person.
• Serve warm with optional fruit, maple syrup and 1 T sour cream per pancake dalloped in the center.

FINNISH PANCAKES

Steps:

• Spray pan with cooking spray.
• Melt 1/4 lb butter in 12x16 pan.
• In large bowl mix with beaters eggs and milk.
• Add sugar salt and flour.
• pour mixed batter over melted butter.
• Bake in 450 oven for 20 -23 minutes.
• Cut recipe in half for 9x13 pan.
• Serve with maple syrup, jelly, or butter.

GLUTEN FREE FINNISH (HOITO) PANCAKE

Steps:

• Get 2 mixing bowls: 1 large bowl for mixing all the ingredients and 1 medium bowl for mixing the flour and starch. Do not add the Xantham Gum.
• Add rice flour, quinoa four, potato starch and cornstarch / tapioca starch into the medium bowl. Use a combination of Tapioca and Corn Starch. Mix with a fork.
• Add the sugar, salt, eggs, vanilla and milk into large bowl. Mix or blend thoroughly until all ingredients are dissolved then add melted butter and mix again.
• Slowly add the flour and starch from the medium bowl to the large bowl while constantly mixing or blending.
• Finally add the Xantham gum. I find 1/2 teaspoon is perfect however some may prefer less or more. You can add it in smaller increments however keep in mind that I have found that Xantham gum does take a few minutes to activate. Therefore if you add it in smaller increments make sure you blend in between the increments for at least 2-3 minutes to see the full effect.
• Let the mixture sit for at least 30 minutes to flatten out the batter or in the Fridge overnight.
• Pre-heat a 12" pan to half the temperature of what you would cook regular pancakes (medium-low), this should take about 5 minutes. From my experience the rice flour and starches need a longer and slower cooking process otherwise the pancake will be crispy on the outside and mushy on the inside. To get a golden crispy look and texture, pre-grease the pan with butter before cooking each pancake.
• Place no more then 1/2 cup of the pancake batter into the centre of the pan and rotate/tilt the batter to the edges of the pan. You want the pancakes to been slightly thicker then a crepe. Every pan is different so experiment to get the right dose per pancake.
• Cook for at least 2 minutes on the first side and 1 minute on the second side.

FINNISH PANCAKES

Steps:

• 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.