Finnish Oven Pancakes

It's not burnt on top....it's yummy cinnamon. We thought the cinnamon made this batch taste like warm snickerdoodle cookies. YUM YUM!

Steve thinks this is a great post run meal because it is full of protein.

  For breakfast this morning Steve made some delicious Finnish Oven Pancakes. He found the recipe at:
 http://www.cooks.com/rec/doc/0,194,155184-250195,00.html

He added a bit of his own flair to the recipe with a generous sprinkling of cinnamon to the top before baking, and by using vanilla soy milk instead of cow milk. We all thought this breakfast was AWESOME! The house smelled so good while the pancakes were cooking and they tasted just as good as they smelled. I thought they were really sweet on their own and that a little less sugar could be used (however, I am just coming off of a week of eating no sugar, so everything tastes super sweet to me.) I ate my serving plain, but Steve had a scrumptious looking helping topped with vanilla yogurt and strawberries. This is a recipe that we highly recommend! I would eat it anytime....cold or hot....even for a healthier version of dessert!


FINNISH OVEN PANCAKES

8 eggs
2 tsp. salt
1 c. sugar
2 c. flour
4 c. milk (we use vanilla soy milk/almond milk instead of cow milk)
1/2 c. butter, melted
optional: cinnamon sprinkled on top

 Beat eggs until frothy. Add salt and sugar; beat well. Add flour and milk, and beat until mixed. Melt 1/2 cup butter and pour into 2 (9 x 13-inch) pans (1/4 cup in each). Divide egg mixture in pans. Bake at 450 degrees, 15 to 20 minutes. Reduce to 350 degrees. Bake 15 to 20 minutes.