Growing up, my cousins were mostly 10+ years older than me so we didn’t spend much time with them. My husband, however, had cousins very close to his age and they are all good friends even still today. When his cousin sent us this idea I took it as a sign that we needed to make these pancakes. I was actually scouring the internet researching recipes the night before trying to find something that would end up similar to the pancakes I’ve had at a small Finnish cafe in Michigan’s Upper Peninsula. These are not the exact same; however, they are still divine.
This fun pancake is not only delicious but it is incredibly easy to make. As it bakes the batter creates these beautiful air pockets that bubble all over. Unfortunately as it cools the air pockets will deflate – but it is still fun to watch it grow and shape in the oven. Whipping the batter until it gets frothy before pouring it in the pan will help the pancake bubble more by putting more oxygen into the batter. If you don’t have time to whip you can put all the ingredients in a blender or just make sure the batter is well mixed; you might not get the big fun air pockets but that will not affect the flavor. If you don’t have a cast iron skillet you can double this recipe and use a 9 x 13 baking pan.
There are so many ways you can enjoy this fun treat. I enjoy mine with a big spoonful of apple butter and a dollop of whipped cream. Other sweet toppings can include:
- Caramel
- Cinnamon sugar
- Chocolate chips
- Chopped nuts
- Coconut flakes
- Fresh fruit
- Jelly
- Lemon curd
- Maple syrup
- Nut butter
To make this a savory dish, omit the vanilla extract and powdered sugar. Savory toppings can include:
- Avocado
- Bacon
- Cheese
- Fresh chopped herbs
- Sausage
- Sautéed vegetables
- Sour cream
- Spices – like pepper or garlic
Ingredients:
- 1/2 cup milk
- 2 eggs
- 1 t vanilla extract
- 1 t lemon juice
- 1/2 cup flour
- 1 t salt
- 2 T butter
- Powdered sugar for dusting
Method:
- Preheat oven to 425 degrees Fahrenheit with 10” cast iron skillet inside.
- Whisk together milk, eggs, vanilla extract, lemon juice and salt.
- Slowly add flour and mix until the batter is frothy. It’s okay if there are lumps.
- Pull cast iron skillet out of the oven and add butter to melt.
- Brush butter up the sides of the skillet.
- Pour batter into skillet and immediately put back in the oven and bake for 15-20 minutes.
- Pull skillet out of the oven and lightly dust the pancake with powdered sugar.
- Enjoy immediately with various toppings!
The Petite Homestead 