Follow these steps for perfect results
eggs
milk
honey
all-purpose flour
salt
margarine
melted
Preheat oven to 425°F (220°C).
Place a heavy frying pan or glass baking dish (approximately 10.5 inches wide by 3 inches deep) into the preheated oven for 10 minutes to heat up.
While the pan is heating, prepare the batter.
In a large bowl, whisk together the 4 eggs.
Gradually whisk in the 2 1/2 cups of milk until well combined.
Add 1/4 to 1/3 cup of honey to the mixture and whisk thoroughly.
In a separate bowl, whisk together 1 cup of all-purpose flour and 3/4 teaspoon of salt.
Gradually add the dry ingredients to the wet ingredients, whisking constantly to avoid lumps.
Melt 1/4 cup of margarine.
Pour the melted margarine into the batter and whisk to combine.
Carefully remove the hot frying pan or baking dish from the oven.
Pour the batter into the hot pan.
Return the pan to the oven and bake for 25-30 minutes, or until the pancake is puffed up and golden brown.
Remove from the oven and let cool slightly before serving. The pancake will deflate as it cools.
Cut into wedges and serve immediately.
Enjoy!
Expert advice for the best results
For a more custardy texture, use more milk and less flour.
Add a splash of vanilla extract for extra flavor.
Top with fresh berries and whipped cream for a decadent treat.
Everything you need to know before you start
10 minutes
Batter can be made ahead and stored in the refrigerator for up to 24 hours.
Serve warm, cut into wedges, and optionally dusted with powdered sugar or topped with fresh berries and whipped cream.
Serve with fresh berries and whipped cream.
Drizzle with maple syrup.
Dust with powdered sugar.
A light roast coffee
Freshly squeezed is best
Discover the story behind this recipe
A traditional Finnish dish, often served for breakfast or brunch.
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