Copycathoitofinnishpancakes Recipes

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COPY-CAT HOITO FINNISH PANCAKES

Make and share this Copy-Cat Hoito Finnish Pancakes recipe from Food.com.

Provided by MissyDressage

Categories     Breakfast

Time 25m

Yield 6 pancakes, 3 serving(s)

Number Of Ingredients 7



Copy-Cat Hoito Finnish Pancakes image

Steps:

  • 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, butter, fruit, or jam.

Nutrition Facts : Calories 407.9, Fat 17.2, SaturatedFat 9.7, Cholesterol 167.1, Sodium 583.3, Carbohydrate 48.2, Fiber 1.1, Sugar 8.8, Protein 13.9

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

COPYCAT IHOP PANCAKES

Make and share this Copycat Ihop Pancakes recipe from Food.com.

Provided by Elaniemay

Categories     Breakfast

Time 15m

Yield 8-10 pancakes, 4 serving(s)

Number Of Ingredients 8



Copycat Ihop Pancakes image

Steps:

  • Mix all in blender. Let sit 1 or 2 minute.
  • In a preheated non stick skillet pour 1/3 cup of batter.
  • Cook over med. until surface bubbles.
  • Flip and cook until underside is golden brown.

1 1/4 cups flour
1 egg
1/4 cup sugar
1 1/4 cups buttermilk
1/4 cup oil
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon vanilla

FINNISH PANCAKES

Outside Thunder Bay, you won't find many places that serve the Hoito's style of Finnish pancakes, which bear no resemblance to fluffy American-style pancakes. At the restaurant, they are each the size of a dinner plate, heavy and dense.

Provided by Ian Austen

Categories     breakfast, brunch, pancakes, main course

Time 20m

Yield 6 8-inch pancakes

Number Of Ingredients 6



Finnish Pancakes image

Steps:

  • In a large bowl whisk together the eggs, sugar and salt. Add the milk and flour and whisk until just blended and no pockets of flour are left; do not overmix.
  • Heat about 2 tablespoons oil in a 12-inch cast iron skillet set over medium-high heat. When the oil shimmers, add 3/4 cup of batter to the pan. Tilt the pan to allow the batter to spread evenly to about 8 inches in diameter. Cook for 2 to 3 minutes or until the sides of the pancake are set and bubbles begin to appear in the middle. Flip and cook for another 2 minutes or until fully set and golden on both sides. Repeat with the remaining batter.

Nutrition Facts : @context http, Calories 301, UnsaturatedFat 14 grams, Carbohydrate 30 grams, Fat 17 grams, Fiber 1 gram, Protein 7 grams, SaturatedFat 2 grams, Sodium 90 milligrams, Sugar 5 grams, TransFat 0 grams

2 large eggs
1 tablespoon/14 grams sugar
Pinch of salt
2 cups/240 grams whole milk
1 1/4 cups/200 grams all-purpose flour
Vegetable oil as needed for frying

FLUFFY JAPANESE PANCAKES RECIPE BY TASTY

Here's what you need: egg yolks, sugar, milk, pancake mix, egg whites, butter, syrup, assorted berry

Provided by Alvin Zhou

Categories     Breakfast

Yield 4 servings

Number Of Ingredients 8



Fluffy Japanese Pancakes Recipe by Tasty image

Steps:

  • Mix together the egg yolks, sugar, milk, and pancake mix in a very large bowl until it is smooth with no large lumps.
  • In another large bowl, beat the egg whites with a hand mixer until stiff peaks form when lifted.
  • Carefully fold the egg whites into the pancake batter, until just incorporated, making sure not to deflate the batter.
  • Grease two 3.5-inch (9 cm) metal ring moulds and set them in the middle of a pan over the lowest heat possible.
  • Fill the moulds about ¾ of the way full with the batter, then cover the pan and cook for about 10 minutes, until the center of the pancakes are slightly jiggly.
  • Release the pancakes from the bottom of the pan with a spatula, then carefully flip them over, making sure not to spill any batter inside.
  • Cover and cook for another 5 minutes, then serve with butter, syrup, and berries!
  • Enjoy!

Nutrition Facts : Calories 317 calories, Carbohydrate 38 grams, Fat 10 grams, Fiber 2 grams, Protein 16 grams, Sugar 18 grams

2 egg yolks
¼ cup sugar
½ cup milk
¾ cup pancake mix
4 egg whites
butter, to serve
syrup, to serve
1 cup assorted berry, to serve

PANKO CRUSTED MASHED POTATO CAKES

Kikkoman Panko Bread Crumbs make a crispy crust for these pan fried mashed potato cakes.

Provided by Kikkoman

Categories     Trusted Brands: Recipes and Tips     Kikkoman

Yield 8

Number Of Ingredients 7



Panko Crusted Mashed Potato Cakes image

Steps:

  • In a medium bowl, combine potatoes, one egg, onion and black pepper. Divide potato mixture into 8 equal portions. Use your hands to form 1/2 inch thick patties. Dredge patties in flour, then in egg and coat with Panko Bread Crumbs. Meanwhile heat vegetable oil in a large skillet over medium high heat. Add potato patties to the hot oil. Cook until well browned, turn with a spatula and brown on the other side.

Nutrition Facts : Calories 163.5 calories, Carbohydrate 22.3 g, Cholesterol 46.5 mg, Fat 6.6 g, Fiber 1.3 g, Protein 4.2 g, SaturatedFat 1.2 g, Sodium 40.4 mg, Sugar 0.6 g

2 cups chilled mashed potatoes
2 eggs, slightly beaten, (separate bowls)
2 tablespoons chopped onion
½ tablespoon black pepper
½ cup flour for dredging
1 cup Kikkoman Panko Bread Crumbs
3 tablespoons vegetable oil for pan frying

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