In a large bowl, whisk together **5 large eggs**, **6 cups milk**, and **1 tsp. pure vanilla extract**. Mix in **5 Tbsp. sugar** and **½ tsp. salt**, then gradually whisk in **3 cups flour**.
 
Let rest at room temperature for 30 minutes.
 
Then get out a large nonstick skillet, some **unsalted****butter**, a ladle, and a spatula. Over medium heat, add a knob of butter to the skillet and let it foam. Then add a half-ladle of the thin batter in an even circular motion, swirling it into a large flat circle. Let it brown on one side for a minute or two, then flip with a spatula, and let it brown for 30 seconds or so on the other side. Remove from pan and set aside on a large plate. Keep going, adding more butter as needed, and more batter, flipping away, until your batter is gone and you have enough delicious Finnish pancakes to serve 4–6 people.
 
Serve with **maple syrup** and **fresh berries** and even a dusting of **confectioners’ sugar** if you’re feeling fancy.
Honeycomb-candy butter can be made 2 weeks ahead. Cover; chill
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#### Step 1
Line a baking sheet with a silicone baking mat or parchment paper. Bring sugar, maple syrup, and 2 Tbsp. water to a boil in a small saucepan fit with thermometer over medium-high heat, stirring until sugar dissolves. Continue to cook, swirling pan occasionally (do not stir), until thermometer registers 300°, 10–12 minutes. Remove pan from heat and stir baking soda into caramel (mixture will foam up immediately). Quickly and carefully pour mixture onto prepared baking sheet and spread with a heatproof rubber spatula. Let cool 30 minutes.
 
#### Step 2
Break honeycomb into 1" pieces; place in a resealable plastic bag and pound with a rolling pin until finely crushed. Mix honeycomb candy and salt into butter in a small bowl.
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3 years ago