Finnish Pancake, Fresh Berries, Black Raspberry Preserves

We have a Sunday ritual of making a big breakfast, drinking coffee, and basically enjoying hanging out in our jammies for a bit longer than usual. We have our favorite things we make--waffles, omelets, french toast by me; pancakes, egg sandwiches, and home fries by the hubby. We love these tried-and-true dishes, but welcome new additions.

Sunday morning, say hello to the Finnish pancake.

At the beginning of August we spent a long weekend in Spring Lake, NJ, and stayed at the Johnson House Inn. We had a lovely visit, made even more so by the Finnish pancake the owners served for Sunday morning breakfast. We had never had anything like this fluffly, custardy, sweet-meets-savory concoction. When we complimented the owners they told us that it was an old family recipe and asked if we wanted a copy.

The Johnson House Inn Finnish Pancake, serves 8

1. Melt 1/2 stick of buetter in a 10 in. glass pie plate in an oven heated to 373 degrees.

2. With a whisk, mix together:

• 3 eggs
• 1/4 cup sugar
• 1/2 teaspoon salt
• 3/4 cup flour
• 2 cups milk

3. Pour mixture into bubbling butter dish and bake for 45 minutes or until the middle is set.

4. Serve with lingonberries.

Of course we jumped at the idea of replicating their Sunday speciality in our own kitchen, which we have now successfully done on two occasions, both times topping the pancake with St. Dalfour Black Raspberry Preserves and freshly picked blackberries and raspberries versus the traditional lingonberries.