Pancakes Ohukaiset

Combine eggs and salt in a large mixing bowl, then gradually whisk in the flour, alternating with the milk (or cream and water mixture), until a smooth, thin batter forms.

Let the batter rest for 5 minutes at room temperature to allow the flour to fully hydrate.

Heat an 8-10 inch non-stick skillet or crêpe pan over medium-high heat until a droplet of batter sizzles immediately upon contact.

Lightly butter the hot pan, then pour approximately 1/4 cup of batter into the center and immediately tilt and rotate the pan to spread the batter into a thin, even layer covering the entire surface.

Cook for about 1-2 minutes until the bottom is light golden, then flip carefully and cook the other side for another 1-2 minutes until set.

Transfer the finished pancake to a warm plate and repeat with the remaining batter, lightly buttering the pan between each pancake.

Serve the ohukaiset warm, either stacked or folded, with jam, fresh berries, sour cream, or other traditional Finnish toppings.