A pancake like no other – The frying tip makes it even more delicious

You simply can never get tired of pancakes.

Pancake is everyone’s favorite. Eeva Paljakka

The pancake recipe is simple, but it’s good to remember a couple of tips.

First of all, you should not exaggerate the amount of flour. If you mix too much flour into the dough, the pan will not be wonderfully bubbly (there’s no point in arguing about taste, of course even a thick pancake has its friends).

Again, you shouldn’t skimp on the eggs, they give the pannari a delicious taste and texture.

I learned a little baking tip from my childhood friend’s mother that makes pancakes super delicious.

Cube the butter (butter is butter and tastes delicious in a pan) on a baking sheet and put it in a hot oven to melt. The game does not have butter paper, but the pancake is baked directly on a hot baking sheet. When the butter has melted, it is poured into the dough and the dough is placed directly on the baking sheet. This way, the bottom of the pancake also gets a wonderful baking surface.


5 eggs

1 liter of milk

5 ½ dl wheat flour

1 teaspoon of salt

1 teaspoon cardamom

2 teaspoons of vanilla sugar

½ dl sugar

100 g of butter

1. Crack the eggs into a bowl and beat to break up their texture. Add milk.

2. Add flour and spices and mix. Let the dough rise for about 30 minutes.

3. Put the butter on a baking sheet and melt it in a hot oven. When the butter has melted, pour it into the dough. Do not put baking paper on the tray, but pour the dough directly onto the greased tray.

4. Bake the pancake at about 220 degrees in the middle part of the oven for about 20–30 minutes, until the top and bottom of the pancake have acquired a beautiful color.