There is a summer treat that every Finnish kid dreams about, and that most adults can’t resist either. It’s made all over Finland every summer, typically outside over the open fire. They are the Finnish version of crepes: a wonderful large, thin, sweet pancake that the Finns call “lettu”.
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| One of the best treats of the summer starts right here. |
The thought of lettu always conjures up images of summer in my mind: starting with the glorious midsummer and all the way up until the days you finally have to admit that it’s time to dig out the wool socks and sweaters. They remind of ultra long carefree days, when we sit outside for as long as possible, eating food with our hands and licking the lingering sweetness from the sugar and jam off our fingers, wipe the strawberry smear from the corner of our faces, and gaze contentedly out at the sun setting late, low and orange across the water, it’s light reflecting across the calmness of the evening.
Summer days, summer nights. They are so precious, fleeting, and almost gone. So here’s to one more celebration – one more last hurrah.
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| Almost done… |
Finnish Pancakes – Lettu
Start the batter minimum 30 minutes, preferably 1 hour before you want to fry these up. They taste best when the batter has a chance to sit awhile so the flours can soak up the liquids and the texture can become what it needs to be for frying up the perfect treat.
5 eggs
7 dl / 3 1/2 cups of milk
1 teaspoon of salt
2 tablespoons of sugar
2 1/2 dl / 1 1/4 cup regular baking flour
1 1/2 dl / 3/4 cup barley (ohra) flour
Beat the eggs in a large bowl. Add the milk, salt and sugar, and beat until smooth. Add the flours and beat with a whisk until completely smooth.
Allow the batter to sit for at least 30 minutes or up to 1 hour.
Heat a large flat frying pan or grilling pan over the stove or open fire (these taste best, somehow, fried and eaten outside). Melt a 1/2 teaspoon or so of butter onto the hot pan and spread it out evenly and pour 1/2 dl / 1/4 cup batter in a dinner plate size circle – quickly – around and around until you’ve filled it all in (see pictures above)
Wait briefly, then spread the batter evenly across the pan into a thin, even layer. Allow it to cook until the bottom is a dark golden brown; flip, brown again. Using the thin edge of a metal spatula, dent the middle of the pancake and fold it in half. Dent the center of the half to fold into quarters. Serve up on a plate and eat hot with sugar and strawberry jam for a traditional spin..and a little fresh, light whipped cream or vanilla ice cream if you have it.
And then…
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| Knife & Fork optional… |
Gaze out at the lake. Count your summer blessings. Lick your fingers. Feel the wind in your hair. Enjoy the moment.
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| Evening light |