Although this recipe for Norwegian Pancakes has been placed in the “Breakfast” section of Recipes, it could fit easily into any of the other sections… except “Canning” and “Salads”. It is that versatile. I have used these thin pancakes – easily referred to as crepes – to make Seafood Newburg, Crepes Suzettes, Breakfast Crepes (filled with myriad items like Lingonberries, jellies/jams, etc.) and several others. Your imagination is the only limit to the possibilities.
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Favorite Way to Eat Them
Mom used to make them almost every Sunday and I would always show up for a cup of coffee and some freshly made “thin pancakes” (as I used to call them.)
Note: This is another recipe from my mom’s personal collection of Norwegian Recipes. I have shared it with several friends, who now make it on a regular basis.
My favorite way to eat them was simply to lightly sprinkle some sugar onto them, roll them up, and eat them. Warm or cold, I love them either way.
Ingredients
- 6 eggs
- ½ cup sugar (I usually use less, especially if I am going to use these for something other than a dessert, as the sweetness is not compromised)
- 1 cup whole milk
- ¼ teaspoon salt
- 1 cup flour (measured and then sifted)
- ½ teaspoon baking powder
- 1 Tablespoon melted butter
- 1/8 teaspoon vanilla
- As an option, add a dash or two of Grand Marnier or your favorite brandy to add an interesting flavor…
Instructions
While heating the pan/griddle to a medium heat, first beat the eggs. Then add the rest of the ingredients and beat thoroughly. The batter should be very thin.
Ladle a few tablespoons onto a medium hot, flat griddle. (Note: a drop or two of water on the pan should form small spheres and dance around, an indication that the pan is hot enough.)
Make large, thin pancakes (about 6-7 in in diameter) by spreading the batter around. Cook/fry on one side just until the edges start to become brown. Then use a long, thin spatula to flip the ‘cakes over onto the other side. View a demonstration video of this step. After just a few minutes more cooking time, remove pancake from griddle, fold in half and add a small pat of butter to the inside.
To enjoy, spread with butter, lingonberries, jam, or another favorite filling – or just sprinkle lightly with sugar – then fold into quarters or roll and…enjoy! (Note: you can also use the pancakes to make other, tasty dishes like: Crepe Suzettes, Seafood Newburg, etc.)
A full recipe will yield about 20 pancakes/crepes that are ~ 6-7 inches in diameter.
These tasty ‘cakes make for a great breakfast treat, part of a main course or even as an afternoon snack. They refrigerate well for 1-3 days… if they last that long before they get devoured!
