Are you looking for an authentic Finnish pancake recipe to satisfy your cravings? Look no further! Immerse yourself in the delightful flavors of Hoito, the iconic Finnish pancake that holds a special place in the hearts of many. This delectable dish is characterized by its soft, fluffy interior and irresistibly crispy edges. Whether you prefer your Hoito pancakes sweet or savory, this article will guide you through the process of creating a copycat version that will transport you to the vibrant streets of Helsinki. So, gather your ingredients, prepare your cooking utensils, and embark on a culinary journey to recreate the magic of Hoito Finnish pancakes in the comfort of your own kitchen.
Check out the recipes below so you can choose the best recipe for yourself!
COPY-CAT HOITO FINNISH PANCAKES
Make and share this Copy-Cat Hoito Finnish Pancakes recipe from Food.com.
Provided by MissyDressage
Categories Breakfast
Time 25m
Yield 6 pancakes, 3 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 407.9, Fat 17.2, SaturatedFat 9.7, Cholesterol 167.1, Sodium 583.3, Carbohydrate 48.2, Fiber 1.1, Sugar 8.8, Protein 13.9
GLUTEN FREE FINNISH (HOITO) PANCAKE
Make and share this Gluten Free Finnish (Hoito) Pancake recipe from Food.com.
Provided by taekat
Categories Breakfast
Time 23m
Yield 10-12 Pancakes, 4-6 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 652.7, Fat 28.2, SaturatedFat 15.4, Cholesterol 343.7, Sodium 626.6, Carbohydrate 77.2, Fiber 1.8, Sugar 13.6, Protein 20.8
FINNISH PANCAKES
These are very tasty. I make sure I have this treat at least once a year at the "Big E" in the Mass. building.
Provided by Barefootjen
Categories Breakfast
Time 30m
Yield 1 pan, 10 serving(s)
Number Of Ingredients 6
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.
FINNISH PANCAKES
Outside Thunder Bay, you won't find many places that serve the Hoito's style of Finnish pancakes, which bear no resemblance to fluffy American-style pancakes. At the restaurant, they are each the size of a dinner plate, heavy and dense.
Provided by Ian Austen
Categories breakfast, brunch, pancakes, main course
Time 20m
Yield 6 8-inch pancakes
Number Of Ingredients 6
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.
Nutrition Facts : @context http, Calories 301, UnsaturatedFat 14 grams, Carbohydrate 30 grams, Fat 17 grams, Fiber 1 gram, Protein 7 grams, SaturatedFat 2 grams, Sodium 90 milligrams, Sugar 5 grams, TransFat 0 grams
FINNISH PANCAKES
Delicious crepe-like pancakes that are sure to please. You may double or triple the recipe. Serve with warmed maple syrup or a sprinkle of confectioners' sugar and a squeeze of fresh lemon juice.
Provided by MPASTICK
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 15m
Yield 4
Number Of Ingredients 7
Steps:
- Pour milk into a microwave-safe bowl. Heat in the microwave until slightly warm, 20 to 30 seconds. Whisk in butter. Whisk in eggs. Add flour, baking powder, vanilla extract, and salt; blend briefly with an immersion blender to make a smooth batter.
- Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bottom is golden brown, 2 to 3 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.
Nutrition Facts : Calories 176.2 calories, Carbohydrate 15.4 g, Cholesterol 113.1 mg, Fat 9.6 g, Fiber 0.4 g, Protein 6.8 g, SaturatedFat 5.2 g, Sodium 513.9 mg, Sugar 3.2 g
Tips:
- Use a nonstick skillet or griddle to prevent the pancakes from sticking.
- Heat the skillet or griddle over medium heat before adding the batter.
- Pour 1/4 cup of batter onto the hot skillet or griddle for each pancake.
- Cook the pancakes for 2-3 minutes per side, or until golden brown.
- Serve the pancakes immediately with your favorite toppings, such as butter, syrup, fruit, or whipped cream.
Conclusion:
Hoito Finnish pancakes are a delicious and easy-to-make breakfast or brunch dish. They are similar to American pancakes, but they are made with a slightly different batter and are cooked on a hot griddle or skillet. Hoito pancakes can be served with a variety of toppings, such as butter, syrup, fruit, or whipped cream. They are a popular dish in Finland and are also enjoyed in other parts of the world.
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