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Finnish Pancakes with Raspberry Sauce

Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Breakfast
Keyword: pancakes, respberries
Servings: 6

Ingredients

Raspberry Sauce (Fresh Raspberries)

  • 1 pint fresh raspberries
  • 1¼ cups water
  • 2 tbsps raspberry Jell-O
  • ¼ cup sugar
  • 2 tbsps cornstarch dissolved in ¼ cup water

Raspberry Sauce (Frozen Raspberries)

  • 1 10 oz. frozen package of raspberries
  • ¼ cup sugar
  • 2 tbsps raspberry Jell-O
  • 2 tbsps cornstarch
  • water

Pancakes

  • 3 eggs
  • 3 tbsps sugar
  • 6 tbsps melted butter
  • 1 tp salt
  • 1½ cups flour
  • 3 cups milk
  • maple syrup, jam, butter for toppings

Instructions

Raspberry Sauce made with fresh raspberries

  • Add 1 ¼ cup water to medium sauce pan. 
  • Add ¼ cup raspberries and Jell-O to water. Bring to boil over high heat. Once boiling, turn to medium heat so the liquid maintains a slow boil. Stir in sugar.  
  • Slowly whisk in cornstarch mixture and bring back to boil until thick and bubbly, about 2 minutes.  
  • Take off heat and fold in the rest of the raspberries. 

Raspberry Sauce made with frozen raspberries

  • Thaw raspberries in strainer over a bowl, which will catch the juice.
  • Once raspberries are thawed, measure out collected juice. You’ll need 1 ½ cups total liquid. If you don’t have enough juice, add water to make up the difference. 
  • In a medium saucepan over medium heat, whisk together sugar, Jell-O, corn starch, and raspberry liquid.
  • Cook raspberry liquid stirring continuously until thickened and bubbly, about 2 minutes. 
  • Take off heat and fold in raspberries.

Finnish Pancakes

  • In a blender or in a bowl with a whisk, combine eggs, sugar, butter, and salt until thoroughly mixed, about 30 seconds with the blender.
  • Blend in half of the milk for another 30 seconds.
  • Slowly add the flour, ¼ cup at a time while still blending or mixing until all flour is added.
  • Keep stirring or blending while slowly pouring in the rest of the milk.  
  • Let rest for 2-5 minutes.
  • If you use a skillet, choose a small to medium size. You need to keep it really hot. Use a cooking spray at least for the first batch to season the pan. The butter in the batter should be good enough for the rest. If you use a griddle, heat it to 400 degrees. I use a griddle.  
  • Keep a whisk in the batter and stir it every time before pouring because the batter does separate. 
  • Make the pancakes about 2-3 inches in diameter or the size of a tuna can. 
  • Once you pour out the pancakes, let them cook for about 1 minute on each side or until you see little bubbles start to form on the pancake. Then flip and cook for another minute. They should be a golden brown but not too dark. Serve immediately with maple syrup or jam and butter. Raspberry Sauce is also good on top of these pancakes.