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Lattyja Pancakes with Strawberry-Gooseberry Jam

Sue Lau
Prep Time 10 mins
Cook Time 30 mins
Jam Time 7 hrs
Course Breakfast
Cuisine European, Finnish


  • Foley Mill
  • Blender
  • Wax paper


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


  • Powdered sugar


  • 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.


From the kitchen of palatablepastime.com
Keyword Nordic