Bringing a Little TBay to the Farm

In addition to lugging home a dozen Persians (see https://en.wikipedia.org/wiki/Persian_(roll) ) for Ian and the boys, I have also been making Finnish pancakes since returning from my visit to Thunder Bay.

Persians in Thunder Bay.

Inspired by the Hoito restaurant, I have whipped up these thin, eggy pancakes a few times.  They are a hit with the boys!

The Hoito's Finnish breakfast (half eaten...sorry)

INGREDIENTS

1 teaspoon vanilla
1⁄2 teaspoon salt
2 eggs
2 tablespoons sugar
2 tablespoons melted butter
2 cups milk
1 cup flour

DIRECTIONS

Combine and whisk all ingredients until smooth.

Let the batter rest for 30 minutes (or sit in fridge overnight).

Heat non-stick or lightly greased pan to medium.

Pour in a thin layer of the batter just so it covers the bottom.

Once it is golden brown on one side, flip and cook the other.

Serve with maple syrup.

My version.

Despite being super simple, these pancakes are seriously yummy.  They are a great alternative to our go-to fluffy buttermilk pancakes.  Thank you Thunder Bay for expanding our breakfast horizons, though I am not sure that I will be attempting to make homemade Persians any time soon!