Iffirlää

Iffirlää is a traditional Finnish dish originating from the Åland Islands. It is a type of thin, unsweetened pancake or crepe, often made with rye flour or a mixture of rye and wheat flour. The batter is typically quite liquid and is cooked in a hot, greased pan until thin, with small holes forming in the surface during cooking, which gives it a characteristic appearance.

Historically, iffirlää was a common and economical food, especially during times when wheat flour was scarce or expensive. It could be served as a staple meal, often accompanied by various toppings. Common accompaniments included smoked fish, such as herring or salmon, or simply butter. In some variations, sweet toppings like jam or berries might be used, though the pancake itself is not sweetened.

The preparation of iffirlää is relatively simple, involving mixing flour with water or milk, and sometimes a small amount of salt. The thin batter is then carefully poured into a hot pan and swirled to create a very thin layer. The cooking process is quick. Iffirlää is known for its slightly chewy texture and its versatility as a base for both savory and occasionally sweet fillings. It remains a part of the culinary heritage of the Åland Islands and is sometimes found in local restaurants or prepared in homes.