Contents
Lettu are traditional Finnish skillet pancakes—thin, crispy-edged, and similar to crepes. Often made over a campfire or in a hot skillet, they’re perfect served with jam, whipped cream, or fresh fruit. A comforting, rustic breakfast loved across Finland!
Equipment
- Mixing bowl
- Whisk
- Measuring cups and spoons
- Liquid measuring cup
- Cast iron or nonstick skillet
- Ladle or cup for pouring batter
Ingredients
- 1 ½ cups all-purpose flour
- ½ cup barley flour (or whole wheat flour)
- 1 tsp fine sea salt
- 1 tbsp granulated sugar
- 4 cups whole milk
- 3 large eggs
- Butter, for frying (salted or unsalted)
- Toppings: jam, fresh fruit, maple syrup, whipped cream (optional)
Instructions
- In a large bowl, whisk together all-purpose flour, barley flour, sugar, and salt.
- In a separate container, beat the eggs and milk until combined.
- Slowly pour the wet mixture into the dry ingredients, whisking continuously to form a smooth, thin batter.
- Heat a cast iron or nonstick skillet over medium-high heat. Add a small pat of butter.
- Pour a ladleful of batter into the pan and swirl to spread evenly.
- Cook until edges bubble and begin to brown. Flip and cook the other side until golden.
- Repeat with the remaining batter, adding more butter as needed.
- Serve immediately with your favorite toppings.
Notes
When it comes to Finnish cuisine, pannukakku—the thick, oven-baked pancake—gets most of the international attention. But for those who dig a little deeper into Finland’s rich food culture, there's a lesser-known gem that deserves a place on every breakfast table: lettu.
Delicate, crepe-like, and beautifully crisp around the edges, lettu (also known by other regional names like lätty or ohukainen) is a traditional Finnish skillet pancake that has been a beloved treat for generations. Whether cooked on a stovetop or over a roaring campfire in the heart of a Finnish forest, these thin pancakes are a cozy, nostalgic experience all their own.
A Finnish Classic with Campfire Roots
In Finland, food often brings people closer to nature—and lettu is no exception. These pancakes are frequently cooked over an open fire, especially during summer cottage trips and Midsummer festivals. Served hot from the pan and slathered in jam, they're a favorite among children and adults alike. Some Finns even claim they rival, if not surpass, classic campfire treats like s’mores!
But you don’t need a fire pit in the woods to enjoy this comforting dish. Lettu can just as easily be made at home in a skillet, making it a perfect treat for lazy weekend mornings or cozy brunches.
Tools & Equipment
To make authentic Finnish lettu, here’s what you’ll need:
- Large mixing bowl
- Liquid measuring cup
- Measuring cups & spoons
- Cast iron skillet or heavy-bottomed frying pan
- Whisk
- Large ladle (for easy batter pouring)
Ingredients for Lettu
This recipe makes about 6–8 medium pancakes, depending on size.
- 1 ½ cups all-purpose flour
- ½ cup barley flour (or substitute whole wheat flour)
- 1 teaspoon fine sea salt
- 1 tablespoon granulated sugar
- 4 cups (32 fl oz) whole milk
- 3 large eggs
- Butter for frying (salted or unsalted)
- Toppings: jam, fresh fruit, maple syrup, whipped cream (optional but highly recommended)
How to Make Lettu: Step-by-Step Instructions
-
Combine Dry Ingredients:
In a large mixing bowl, whisk together the all-purpose flour, barley flour, sugar, and salt. -
Mix Eggs and Milk:
In a separate bowl or large liquid measuring cup, beat the eggs and milk together until well blended. -
Create the Batter:
Slowly pour the egg-and-milk mixture into the dry ingredients, whisking as you go. The batter will be very thin—this is normal and part of what gives lettu its delicate texture. Don’t worry about a few small lumps. -
Heat Your Pan:
Place your skillet over medium-high heat and let it get hot. Add a small pat of butter and swirl to coat the pan. -
Cook the Pancakes:
Use a ladle to pour a thin layer of batter into the pan. Cook until the edges bubble and start to caramelize and the bottom turns golden brown. Flip carefully and cook the second side until equally golden.
Pro tip: Don’t worry if your first pancake doesn’t come out perfect—it’s practically a rite of passage. Most cooks consider the first lettu a test pancake!
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Repeat and Serve:
Add more butter before each new pancake for extra crispy edges. Serve immediately while hot!
Want the crispiest results? Don’t skip the butter between batches—it helps create that signature edge that makes lettu irresistible.
How to Serve Finnish Pancakes (Lettu)
Lettu is a blank canvas for all your favorite pancake toppings. Some traditional and creative serving ideas:
- Classic Style: Spread with raspberry or strawberry jam and top with a generous cloud of whipped cream.
- Berry Good: Add fresh blueberries or lingonberries (a Nordic staple), dusted with powdered sugar.
- Syrupy Fruits: Mix sliced strawberries or peaches with sugar and a splash of lemon juice for a quick homemade compote.
- Savory Twist: Serve with crispy breakfast sausage or smoked salmon for a unique brunch plate.
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Simple and Sweet: Maple syrup never goes out of style.
Storage Tip
Got leftovers or extra batter? Store the batter in the refrigerator for up to 24 hours. Just give it a quick stir before cooking again. Cooked pancakes can also be refrigerated and gently reheated in a skillet or microwave.
Final Thoughts
Whether you’re looking to connect with your Finnish roots, explore global breakfast traditions, or just enjoy something crispy and comforting, lettu is a must-try. It's proof that sometimes the simplest recipes—flour, eggs, milk, and butter—can create pure magic. 
So grab your skillet, warm up some jam, and discover why these Finnish pancakes have been warming hearts and bellies for centuries.
