Julie shows us how to make our version of these thin crepe like Finnish pancakes that we loved eating at the Hoito restaurant when we lived in Thunder Bay.
If you've ever been to Thunder Bay, then you've probably eaten at the Hoito... We went to university in there, and this place was a weekend breakfast favourite. The pancakes are Finnish; thin, crisp around the edges and not at all cake'y' like the puffy buttermilk pancakes my mom made.
The Hoito doesn't give up the recipe, so we've played around until landing on what we think is pretty close. In deference to their hybrid nature and the fact that we're in Canada, we enjoy these with Maple Syrup - but fruit and powdered sugar are great as well and probably more traditional to the Finnish recipe.


Hoito Finnish Pancakes (lettu)

Ingredients:
500 mL (2 cups) milk
2 eggs
30 mL (2 Tbsp) sugar
30 mL (2 Tbsp) melted butter
5 mL (1tsp) pure vanilla extract
250 mL (1 cup) flour


Maple Syrup, jam, and powdered sugar for a topping.

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