...just like my mother and grandma used to make!
You can also find them at the world-famous Hoito Restaurant in Thunder Bay, Ontario. Every day, people from all walks of life line up for these delicious pancakes.
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- two eggs
- 2 tbsp sugar (or to taste)
- pinch of salt
- 6 cups milk
- all-purpose flour (approx. 2 cups)
- Beat eggs, sugar and salt in large bowl until thoroughly mixed.
- Add milk and mix thoroughly.
- Beat in flour gradually until batter begins to thicken...you want it just right - not too runny or too heavy.
- Heat a frying pan to medium-high (a cast iron pan is recommended).
- Coat pan liberally with butter and pour in batter (about 1 cup) to cover 3/4 of the bottom; tilt pan to cover bottom evenly.
- When bubbles appear on top, flip pancake over. Don't burn - colour should be golden brown on top and medium brown on bottom when removed from pan. Keep warm in a warming tray or an oven-safe platter on stovetop, on low heat, while you continue.
- re-coat pan with butter and repeat procedure until you have a stack of fantastic pancakes!
- If you find your batter is too runny, mix in a bit more flour.
- Conversely, if your batter is too heavy, simply add more milk.
- Adjust the heat on your stove up or down to achieve the right colour.
VARIATIONS & SERVING SUGGESTIONS
- I often add a teaspoon of grated orange peel to the batter for zesty flavour.
- The Finnish way - rolled up with fruit jams or jellies and a dab of butter...or how about fresh strawberries and whipped cream?
- The Hoito Restaurant way - stacked and doused with pancake syrup...try maple syrup and a dab of butter.
- These pancakes can also be used as crepes. You can serve them as main course meals rolled up and stuffed with cooked shrimp, scallops or chicken with any variation of white cream sauces. I often roll up steamed asparagus in the crapes and serve with Hollandaise sauce.