Adi Aria's Double Wooden Spatula Pancakes

There’s nothing Sofia Rodina loves more about Estonia than its delectable pancakes. The pancakes are thinner and lighter in texture than American pancakes but thicker than crepes, and are perfect for a savory lunch (with, for example, beetroot and feta), a sweet dinner or breakfast (served with jam, sweet cream, or fresh berries), or a fulfilling dessert (served with ice cream, of course). I suggest eating them with honey and sour cream.

Some say, and we agree, that Estonian pancakes are healthier than American pancakes as well. The following recipe is a particularly healthy variation of the traditional Estonian pancake, as it is made with whole wheat, ginger, and two kick-ass wooden spatulas, Adi Aria’s favorite kitchen utensils. The recipe is perfect for Tuesday night movie dates, especially during the long Estonian winter.

The amount of flour and milk used depends on the discretion of the cook. Traditional Estonian pancakes are about 1 mm thick. If the batter is too thick, the inside might be undercooked. Thus, it is important to create a batter that is thin, much thinner than the batter of American pancakes, just slightly thicker than liquid.

Ingredients:

3 eggs
7 parts whole-wheat flour
3 parts all purpose flour
Milk
1 cup sugar
Pinch of Salt
1 tablespoon ground fresh ginger
1 teaspoon cardamom
1 teaspoon cinnamon

Combine all of the ingredients besides the milk in a large bowl. Mix. Slowly add the milk, until the consistency of the batter is as discussed above. Let the mixture sit for 30 minutes.

After 30 minutes, add a small amount of oil to a flat, round pan. Take a small amount of the batter, spread it out to the edges of the pan, and cook until golden on each side. Because of the thinness of the pancakes, the cooking should not take too long. Serve immediately (or place on a plate to keep in a slightly heated oven, if making a number of pancakes, which of course, we highly suggest).