Pannekaken (Norwegian Pancakes)
Sun, Jan 10, 2010
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(+7 rating, 4 votes)
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Norwegian pancakes take me back to my childhood, bellied up to the kitchen counter with my older sister, trying to eat our way through what seemed like a never-ending stack of thin, tender pancakes.
They are still a favorite in my family. Similar to crêpes and Swedish pancakes, Norwegian pancakes are thinner and lighter than the American style of pancake, making them perfect for the heat of summer. But they are a popular choice year-round, even for busy weekday school mornings, because the ingrediednt list is short and sweet and the pancakes cook quickly. And even though they are thin, they are easy to work with. Serve them with a smorgasbord of toppings and fillings, including jams, berries, syrup and powdered sugar.
- 3 eggs
- 1 cup flour
- 1½ cups milk
- ⅛ tsp salt
- Mix the ingredients together, whisking them until a thin batter forms.
- Spoon the batter onto a lightly-buttered skillet or griddle at medium heat and use the spoon to spread it into a thin circle. {I use a ⅓ cup measure for each pancake and cook them in a 6-inch pan.}
- Cook the pancakes until they are lightly golden on both sides. They cook quickly so keep a close watch.
- Serve the pancakes with powdered sugar, syrup, berries and jam.
- The recipe can be cut in thirds and still makes about 10 pancakes, depending on their size.
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Tags: egg, flour, milk, norwegian pancakes, pannekaken
These were delicious and so easy! A great, quick breakfast!
Awesome – perfect recipe.
I have always made Swedish pancakes using my great-grandmother’s recipe…but we are Norwegian, so I am trying this recipe today! (The only difference I see is the absence of sugar in this recipe, and slightly different proportions). I’m excited!