500 ml whole milk
3 eggs
2 - 4 tbsp sugar
pinch of salt
200 ml flour

In a bowl, whisk together the milk and eggs using a wire whisk. Add the sugar and mix. Add the flour into the mixture little at a time, whisking thoroughly to avoid the forming of lumps.

Cover the bowl with plastic wrap and let the batter stand refrigerated or in cool room temperature for at least 1 hour before baking, so that the flour will absorb some of the liquid.

Pour the batter in a 40 × 40 cm wide deep oven pan lined with a sheet of parchment paper. Bake at 225 - 250 °C for 20 - 25 minutes or until the pancake is puffed and golden brown.

Cut the pancake in squares and serve immediately with jam, like homemade raspberry or strawberry jam, or sugar, honey, maple syrup, etc.

In addition, you can serve whipped cream or ice cream, to make the dish a bit more "festive".

You can also make an apple pancake by distributing thin apple slices on top of the batter. Dust the top with cinnamon and bake following the instructions given above.

Serve the pancake warm with a scoop of vanilla ice cream, drizzled with maple syrup (see the picture on right).

Recipe source: family recipe/traditional Finnish recipe.