Florentine with a thick tomato sauce and stuffed chicken breasts.
| Prep Time: | 10 mins |
| Cook Time: | 20 mins |
| Total Time: | 30 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 2 large eggs
- 2 cups milk
- 1 lemon, zested and juiced
- 2 tablespoons white sugar
- 1 teaspoon salt
- 1 cup all-purpose flour
- ¼ cup unsalted butter
- 2 tablespoons coarse sugar, such as turbinado
- ½ teaspoon ground cardamom
Instructions
- Place an 11×13-inch baking pan into the oven. Preheat the oven to 425 degrees F (220 degrees C) with the pan in place.
- Beat eggs in a large bowl with a wire whisk; add milk, lemon zest, white sugar, and salt and beat together. Add flour and beat until mixture is very smooth. Mix in lemon juice until incorporated.
- Place the butter into the preheated pan and allow it to melt until it is bubbling. Spread the butter over the entire bottom of the pan by rocking it back and fourth. Pour the batter in the buttered pan.
- Bake in the preheated oven until top of the pancake is lightly browned and puffed, 20 to 30 minutes. Mix coarse sugar and cardamom together and sprinkle over the top. Cut and serve.
- You can use cinnamon instead of cardamom.
Nutrition Facts
| Calories | 181 kcal |
| Carbohydrate | 21 g |
| Cholesterol | 67 mg |
| Dietary Fiber | 1 g |
| Protein | 5 g |
| Saturated Fat | 5 g |
| Sodium | 374 mg |
| Sugars | 9 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
I’ve tried one other recipe for Finnish pancakes, and I like this one way better. What made this recipe is the preheating of the butter in the pan–thus giving the pancake batter a better rise. These pancakes are similar to Dutch or German pancakes, but not quite as puffy–due to the amount of milk to egg ratio. Still a good flavor and texture, however. The lemon and cardamom are really wonderful additions. I baked this in a 9×13″ pan for 23 minutes and it was perfect. Served with some blueberry jam. It was delicious! Thank you for the recipe!