You can’t spell mmm without mummu - Finn Pancakes Celebrating Cultures, One Recipe at a Time

June 2020

You know a recipe is great when it’s stood the test of time and been passed down from generation to generation.

This season’s Round Table is pleased to share the Finnish Pancake recipe of Lori Macsemchuk whose mummu, Sylvia Lindfors, passed it onto her mother, Maizie Macsemchuk, who passed it onto Lori, who then passed it onto her daughters, Allie and Erica. Four generations; definitely a keeper.

And while some of you may think that one Finnish Pancake recipe is like the other, you may want to check this one out. During their ownership of Amber Lite Campground, Maizie used this recipe to feed hundreds of people who came to enjoy their pancakes for breakfast, lunch, and supper, because – as we all know – Finn pancakes aren’t just for mornings.

Here’s a few tips from Lori to make your pancakes turn out perfect: Make the batter the night before, then the ingredients have time to settle and blend. Make sure the griddle is extra hot. Use shortening – but just a little – to grease the griddle. Butter or margarine tends to burn.
Mom’s Finn Pancakes

  • 1/2 can (100mL) Carnation milk
  • 2 eggs
  • 2 Tbsp sugar
  • 1 1/2 tsp salt
  • water
  • 1 1/2 cups flour

Mix Carnation milk, eggs, sugar, and salt, in large measuring cup using a whisk or mixer until the mixture is bubbly. Add water until the level of liquid is 3 1/2 cups, mix, then add flour. Blend. Fry
on a hot griddle.

Many people prefer their pancakes with a quick easy-to-make berry syrup.

Cook any berries such as blueberries or raspberries in a saucepan with just enough water to barely cover them and add the desired amount of sugar. Pour the sauce over a pancake and roll.

If you’re drooling now – great! Now’s the time to make your own Finn pancakes.

Hyvää ruokahalua!

Donna White is an accomplished author and Jubilee Medal winner for her volunteer work with World Vision. Visit her website at

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