Happy Weekend! Finnish pancake with raspberries/Finnish pancake with raspberries
Guys, I really had to say I had an absolutely crazy week. A very important project - we had worked in the last few months - getting into its last hot phase. There are thousands of things to do at the same time, checking copy and complex product codes, getting tons of emails every minute ... Uhhhh. Today there is a moment where I just think about hiding in the washroom for a little cry. Or shout.
But as always, everything will eventually go by, all e-mails are processed, solutions found, the customer serves. Now I lie here at home with my glass of favorite rosé on the couch and am very happy, very doll on the weekend. I'm determined to make it really beautiful - no stress, no obligations, but lots of air, sun and ... good food!
Tomorrow morning Today, for example, we welcome Saturday with a very simple soulfood breakfast: Finnish pancake with raspberries.
But of course every day comes to an end. Finally we got everything done, managing a lot of stuff, served the client. And now I'm actually lying on my sofa, having a glass of my favorite Roses and looking forward to a relaxing and amazing weekend with a lot of sun, fresh air and good food!
Tomorrow Saturday morning: Finnish Pankake with Raspberries.
The boys love Pancakes over everything. So far I've always been a bit shy about making pancakes. First the dough must swell, then you stand forever at the stove, the first pancake is basically too pale or burns. You put tons of butter in the pan to make the things nice and brown and smoke the whole kitchen.
My loved ones are really into pancakes. But to be honest, pancakes are not my favorite. First the dough has to rest for a while, then one has to spend a lot of time with baking every single pancake in a pan (of course). And I'm not sure if it's just my personal thing - but the first pancake is always raw or burned. You have to use tons of butter and in the end your kitchen smells like at charburner's cabin.
But since I found this recipe on the beautiful Finnish blog Resipi, I am also very much in love with pancakes , The great thing is that the thin dough (without baking powder) is only briefly stirred together and then bake - with raspberries and brown sugar sprinkled - easily in the oven.
But after discovering this great recipe on the awesome Finnish Blog Resipi, I'm really in love with pancakes. It's amazing: it's amazing. It's amazing. It's amazing. It's amazing. It's amazing. Raspberries and a little bit of brown sugar on it.And how he smells! First, nothing happens for a very long time and then the edges are suddenly wonderfully airy and crisp, while the pancake inside remains quite juicy. The baked raspberries are a blast. Thanks for this rediscovery! Ijan, Faiz and Mikael!
Look at this golden-brown, doughy and awesome little something. Our family loves it. Thanks a lot for bringing pancakes back to our kitchen, Ijan, Faiz and Mikael!
And this is how it works for a small-family pancake for breakfast:
Preheat the oven to 200 degrees
In a bowl 500 ml of milk with 130 g of flour , 2 eggs , 60 g of melted butter , 2 teaspoons sugar , 1 level teaspoon of ground vanilla and 1 pinch of salt with a wooden spoon or whisk.
Spread a round tart or cake tin with parchment paper and pour in the dough. Sprinkle 100 g of frozen raspberries and 2 tablespoons of sugar onto the dough. Bake in the oven for 35-40 minutes until the edges are clear and golden brown. If the margins get too dark, reduce the temperature to 170 degrees.
Remove from the oven and allow to cool briefly. Sprinkle with some powdered sugar to taste and add e.g. serve with berries.
Serves a small family for breakfast:
Preheat the oven to 200 degrees (° C)
Mix 500 ml milk , 1 cup normal flour , 2 eggs , 1/4 cup melted butter , 2 tsp brown sugar , 1 tsp ground vanilla and a pinch of salt in a bowl. Use a wooden spoon or an egg whip. Pour the mixture into a baking dish lined with parchment paper. Sprinkle with 100g frozen raspberries and 2 tbs brown sugar . Bake for 40 minutes. If the pancake gets dark, reduce temperature to 170 degrees.
Remove from oven and allow to cool for a few minutes. Sprinkle with powdered sugar to taste and serve e.g. with mixed berries.
Tip: The pancake also tastes great cold. Serve as a dessert or coffee with vanilla ice cream, Greek yogurt, or seasoned cottage cheese.
Tip: Serve the pancake so chilled. It's delicious for dessert as well as for afternoon coffeetable. Try it with vanilla ice cream, greek yogurt or curd cheese with fruits.