Pannukakku, the classic Finnish oven-baked pancake, has a reasonable amount of international recognition. Today I’d like to introduce you to a lesser known but absolutely no less delicious Finnish pancake recipe: lettu. (I’m told they go by other names in Finland as well, but “lettu” seems to be the most well known). These are skillet pancakes, not baked. They are thin, almost crepe-like, with delicious crispy edges. I’ve eaten these in Finland, cooked over an open fire, and they put s’mores to shame as campfire food!
This delicious pancake is in no way limited to outdoor cooking- the whole family will love these on a weekend morning, especially topped with jam and whipped cream. They’re best eaten relatively quickly out of the pan, but that’s no problem- no one will let them sit uneaten for long.
Tools & Equipment for this Finnish Pancake Recipe
- Large mixing bowl
- Liquid measuring cup
- Measuring cups & spoons
- Cast iron skillet (or another heavy frying pan)
- Whisk
- Large ladle-preferred for scooping this pancake batter into the hot pan!
Ingredients:
- 1 1/2 cup all-purpose flour
- 1/2 cup barley flour: you can also substitute an equal amount whole wheat flour
- 1 tsp fine sea salt
- 1 Tbsp granulated sugar
- 4 cups (32 fl oz) whole milk
- 3 large eggs
- Butter, for frying: salted or unsalted butter are ok here.
- Jam, fresh fruit, maple syrup, whipped cream: optional toppings
The Process: How to make this Finnish pancake recipe (Lettu)
Add flours, sugar and salt to a large mixing bowl and whisk thoroughly with a fork.
In a large liquid measuring cup, beat eggs and milk together.
Gradually whisk milk & egg mixture into the dry ingredients mixture. Don’t over-mix: it’s okay to be left with some small lumps or streaks of flour or egg, but it should be a smooth, well-blended mixture overall.
This batter is very thin! The texture of these Finnish pancakes will be closer to crepes than to traditional American pancakes/ buttermilk pancakes.
Heat a griddle, skillet or cast iron pan over medium-high heat.
When the pan is hot, add a pat of butter. Melt butter, then use a large ladle to pour batter directly onto the butter.
Fry pancake until the dough is mostly set (the middle can still be liquid) and the edges are starting to bubble and caramelize. Flip and cook the other side until both sides are a deep golden brown.
I’m pretty sure it’s science that the first lettu never turns out. I often throw the first one directly into the trash… if your first pancake is tasty, I’ll need your secrets! Don’t fret if your first one flops, just keep going. The second & all subsequent pancakes will turn out well.
For my absolute favorite results, I plop a little bit of butter into the pan prior to each individual pancake. If you are using a really well-seasoned cast iron pan or a nonstick griddle, you may get away with not buttering EVERY time, but it does make for those really yummy, crispy, caramelized edges.
Repeat with the rest of the batter. These pancakes are best eaten basically straight out of the pan. You can save unused batter in the fridge for a day or so if you’d like.
How Should I Serve Finnish Pancakes (Lettu?)
One of these pancakes, pulled right out of the pan onto a plate, smeared with raspberry or strawberry jam and then loaded with whipped cream… I’m not exaggerating at all when I say it’s arguably one of the best foods on the planet. Even better with some quality breakfast sausage on the side!
Alternatively, top with your choice of fresh fruit. Try making some syrupy strawberries or peaches by mixing the fruit with a tablespoon of sugar & a little lemon juice!
Plain old maple syrup is delish on these too. Really, you’re not likely to go wrong with any of your favorite pancake toppings.
Finnish Pancakes (Lettu)
Ingredients
- 1 1/2 cup all-purpose flour
- 1/2 cup barley flour
- 1 tsp fine sea salt
- 1 Tbsp granulated sugar
- 4 cups 32 fl oz whole milk
- 3 large eggs
- Butter for frying
- Jam fresh fruit, maple syrup, whipped cream: optional toppings
Instructions
- Add flours, sugar and salt to a large mixing bowl and whisk thoroughly with a fork.
- In a large liquid measuring cup, beat eggs and milk together.
- Gradually whisk milk & egg mixture into the dry ingredients mixture. Don't over-mix: it's okay to be left with some small lumps or streaks of flour or egg, but it should be a smooth, well-blended mixture overall.
- Heat a griddle, skillet or cast iron pan over medium-high heat.
- When the pan is hot, add a pat of butter. Melt butter, then use a large ladle to pour batter directly onto the butter.
- Fry pancake until the dough is mostly set (the middle can still be liquid) and the edges are starting to bubble and caramelize. Flip and cook the other side until both sides are a deep golden brown.
- Repeat with the rest of the batter. These pancakes are best eaten basically straight out of the pan. You can save unused batter in the fridge for a day or so if you'd like.
Notes
Pin for later:
What Should I Make Next?
Did you make this recipe? Let me know how it went in the comments! If you share on Instagram, please tag me at @sisuhomemaker. And I always love to hear from you- send questions, comments, concerns, etc to carol@sisuhomemaker.com!
Leave a Reply