Sunday, April 15, 2007

Norwegian Pancakes

Recipe posted by request.

It seems these "pancakes" have a version in every European country, but here's the one I got from my father-in-law. It's a sweet one, can be a dessert. There's some flexibility, they turn out different every time. Milk and flour proportions are sort of a "by guess and by golly" method. Don't stress over this - once you get the hang of it, it only takes about 5 minutes to make batter.
4 eggs
1 cup whipping cream
1 Tbsp. sugar
Dash of salt
1/2 t. vanilla (optional)
1 1/2 to 2 cups flour

Beat eggs with electric mixer til foamy, Add cream, sugar, salt, vanilla and beat 20-30 seconds. Add 1 cup flour, mix in at low speed, then continue adding flour until batter is quite thick but doesn't climb beaters. Increase mixer to high speed and beat until it pulls together, a bit of elasticity. Takes about a minute or so. Add 1/2 c. milk to thin batter and beat. Continue beating, adding milk until batter is consistency of heavy cream again.

Heat a skillet over medium-high heat, and coat with cooking spray or butter. Scoop about 1/2 cup of batter into the skillet, and tilt the pan to coat the bottom, making as round a pancake as possible. Cook until the top looks dry, about 30 seconds, depending on your skillet. Carefully slide a spatula under the pancake and flip. Cook for a few seconds on the other side, just until slightly browned. Remove to a plate, recoat your skillet and repeat with remaining batter.

My father in law likes them almost crispy, I like them just barely cooked.

Apply favorite syrup or topping, add whipped cream and roll it up like a crepe. In our house, everyone does their own as we all have different favorites.

- spread butter while hot so it melts, then sprinkle on sugar
- pured peaches
- fresh berries with fruit syrup
- maple syrup
- spread custard, add a 1/2 banana sliced lengthwise, drizzle chocolate sauce on top
- pudding

You can either cook all the pancakes at once or make only as many as you want to eat now and save the extra batter, covered tightly in fridge. Use within 2 days. If you pre-cook, store them with wax/parchment paper between each one, roll entire stack loosely, seal in large ziploc bag, and store in fridge or freeze.


  1. THANK YOU!! so much for your family receipe. My family are big home-made pancake fans. I was wondering if it worked for waffles?

  2. I haven't ever tried it, but I'm guessing the results wouldn't be that great. Waffles need something to make them rise and there isn't any in this recipe, as it's designed to make thin pancakes.