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Lattyja Pancakes with Strawberry-Gooseberry Jam #EattheWorld

Finnish crepe pancakes with homemade strawberry-gooseberry jam can be the highlight of your Nordic-at-home summer breakfast.
Lattyja Pancakes with Strawberry-Gooseberry Jam

Lattyja Pancakes with Strawberry-Gooseberry Jam

By Sue Lau | Palatable Pastime

Lattyja Pancakes with Strawberry-Gooseberry Jam

Strawberry-Gooseberry Jam really is a delicious thing on crepes and pancakes.

Strawberry-Gooseberry Jam

The gooseberries are really quite beautiful with  a nice rosy color and have a flavor ranging from sweet to tart, being somewhat  like a grape. They are not to be confused with  Cape Gooseberries (which are larger and not the  same thing).

One problem with all  these beauties are all those little freaking stems. You *could* pick them off one by   one or instead keep  them  on and process them  differently.
gooseberries

After  simmering the gooseberries in a pan  until soft   (somewhat like the way you would cook fresh cranberries)  we  can make short work of  them in the  Foley mill, which  has a crank handle to drive the fruit pulp through  the sieve into a bowl below.

Being a jam recipe without sugar, pectin is a concern. Removing the skins from the gooseberries does create a little problem  in that it steals a source of pectin in the fruit.

While  I had intended to do  the  gooseberries  as a jam by themselves,   I amended the fruit mix by adding strawberries, which besides gooseberries are common in Nordic pancake and crepe toppings.

Cooking the fruit pulp down  into a jam  is a testing process. You basically freeze a  teaspoon and put a little on it and if it gels up you are good to  go- almost (as the jam does set up more overnight).

fruit pulp in foley mill

You might  find, however, that the jam is still not set up  sufficiently. In that case, it  is best to cook it  more, or  opt to add powdered pectin  to amend,  or  thicken with something  like chia seed. Chia does add some  crunch and appearance though.

Mine was not  as set as  I would have liked, so I sent it for a spin in the saucepan adding  in a couple of teaspoons of bulk pectin. I am just glad this wasn’t water-bath  processed with lids as that would have been a waste of lids. But it happens. I know the reason this time was the skins being gone, but I have had issues with other fruits, such as sour  cherries, not setting up sufficiently.

It really isn’t that big a deal except I hate to  waste canning  lids and  processing time. But fortunately this is only a small  batch so  no biggie. It had not been  canned. If you do want to can this make sure you add the extra pectin and chill it down overnight in the fridge. Bring it to room temp the next day and if it is okay, then water bath it so it can be shelf stable.

jam setting up

If  the  jam is thin and  you prefer it syrupy for pancakes, you can always puree it then strain, then water-bath it from there to be shelf stable. Or just refrigerate.

Finnish Pancakes (Lattyja)

The pancakes are a version of crepe. These in  particular have much in common with Swedish pancakes, except they do have buttermilk  in them for added tang.

I  read that Lattyja are generally made to be plate sized (and these are not). I  don’t have a good tawa to make crepes that size on so just kept them smaller. Since they would be  filled with jam and folded and taste the same the size seemed irrelevant.

I  do have a video  demo on making crepes HERE. I recall  someone asked about me sitting for the video. I have neck issues and didn’t want to bend over craning my neck and have my face in the vid. I really don’t sit in front of the stove. Although I will  park my butt on the stool if I have to do a lot  of vegetable prep or something.

I think  the video will  ease some of your concerns if you haven’t made crepes or  if you have problems. Don’t worry about your first crepe- those always seem to be a bummer but then the rest should be fine.

Eat the World Cooking Challenge

This recipe today is being  posted as part of Eat the World, where each month a group of adventurous bloggers takes on making a recipe from a different part of the globe. This month, the topic was Finland.

Destination: Finland

Check out all the wonderful Finnish dishes prepared by fellow Eat the World members and share with #eattheworld. Click here to find out how to join and have fun exploring a country a month in the kitchen with us!

Pandemonium Noshery: Vispipuuro – Whipped Semolina Pudding
Nicoletta & Loreto Sugarlovespices: Mustikkapiirakka (Finnish Blueberry Pie)
Margaret at Kitchen Frau: Lohikeitto (Creamy Salmon, Potato & Dill Soup)
Tara’s Multicultural Table: Makaronilaatikko (Finnish Macaroni Casserole)
Culinary Adventures with Camilla: Mustikkapiirakka (Finnish Blueberry Pie)
Amy: Sima (Finnish Lemonade)
Sharanya Sara’s Tasty Buds: Voisilmapulla(Finnish Butter Eye Buns)
Evelyne: Pannukakku Finnish Pancakes with Blueberries
Sue: Lattyja Pancakes with Strawberry-Gooseberry Jam
A Day in the Life on the Farm: Lihapullat (Finnish Meatballs)

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Lattyja Pancakes with Strawberry-Gooseberry Jam

Prep Time10 mins
Cook Time30 mins
Jam Time7 hrs
Course: Breakfast
Cuisine: European, Finnish
Keyword: Nordic
Author: Sue Lau

Equipment

  • Foley Mill
  • Blender
  • Wax paper

Ingredients

Strawberry-Gooseberry Jam

  • 1 pound fresh gooseberries
  • 2 cups water
  • 2-1/4 cups sugar
  • 4 tablespoons fresh lemon juice
  • 1/4 teaspoon ground ginger
  • 3 cups fresh chopped strawberries
  • 1 tablespoon butter

Lattyja Pancakes:

  • 1 cup buttermilk
  • 2 eggs (at room temperature)
  • 3/4 cup all-purpose flour
  • 1/4 teaspoon salt
  • 5 tablespoons melted butter

Additional:

  • Powdered sugar

Instructions

  • Bring gooseberries and water to a boil and cook 15 minutes.
  • Pass mixture through a Foley food mill to make 2 cups gooseberry puree.
  • Add puree to other jam ingredients in a saucepan.
  • Bring mixture to a boil and simmer for ten minutes, stirring, or until a small amount of jam thickens on a freezer-chilled spoon. Or conversely, add sufficient pectin the the mixture (about one tablespoonful).
  • Chill jam overnight. Yield 4-5 cups jam.
  • To make lattyja, pulse buttermilk and eggs in a blender, or vigorously whisk.
  • Add flour and salt gradually then stream in the cooled melted butter until thoroughly mixed.
  • Lightly butter a 6-inch nonstick skillet.
  • Swirl 1/4 cup batter in pan, and flip when underside is golden. Refer to video I mentioned above if you need help.
  • Remove the pancake to a plate and when cool, stack each between waxed paper until needed. If you make the whole stack and store in a ziploc, these are easily made ahead and reheated for a quick elegant breakfast.
  • To serve, spread warmed pancake with jam and fold over. Dust with powdered sugar.

Notes

From the kitchen of palatablepastime.com

Lattyja Pancakes with Strawberry-Gooseberry Jam

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8 responses

  1. Pingback: Mustikkapiirakka (Finnish Blueberry Pie) - SugarLoveSpices

    • Or sauce. But it will set up further with more pectin. It’s not technically a syrup but actually a jam fail, but easily repaired if needed. I might have skipped posting this except it will happen even on the best of occasions, and someone always asks. Since I didn’t require it to be that thick, it’s okay. And most people use a jam fail as pancake syrup, so very apropos. But it did happen from removing the skins (pectin source).

  2. Pingback: Makaronilaatikko (Finnish Macaroni Casserole) - Tara's Multicultural Table

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