It’s not very often that I make pancakes (perhaps once every two months?) but it is something I do enjoy making because it’s easy, economical, and I know the kids will eat it.  Norwegian pancakes are more like crepes and definitely not like North American flapjacks.  They can be eaten as a dessert, but more than likely they’ll be eaten at dinner with pea soup as a savory meal.  (To see the recipe scroll a little further!)

My kids and husband really enjoy them with crispy pieces of chopped bacon and just a pinch of sugar.  I prefer fried mushrooms and onions with creme fraiche, but since I’m the only one that eats it, I usually just make bacon for the kids.  On this occasion I decided that I would try something new – a meat filling.  I used about 250g of ground meat, minced garlic and onion, shredded carrot, and a few tbsp of tomato puree and some Italian seasonings.  (I make my own Italian herb mixture)  I think it turned out well and the kids seemed to like it.  But they like anything that tastes like meat.  I decided after a savory pancake I’d treat myself with blueberries and sugar.

I don’t have an exact recipe but I always go with the “Pancake-3″ method.  You’ll need 3 eggs, 300 ml whole milk, and 2/3 cup of flour.  Easy, right?  This recipe yields about 2-3 (adult-sized) portions.  This is great for my husband and I, and our two little ones who don’t eat too much.

To be exact you’ll need:

  • 2/3 cups of flour
  • salt
  • 300 ml whole milk (lactose-free milk works well!)
  • 3 large eggs
  • sugar
  • 3 tbsp melted butter
  1. Mix the flour and salt in a large bowl.  In another bowl whisk the eggs, milk, and melted butter (use 1-1 1/2 tbsp).  (Reserve some for the pan!)  If you want to add sugar at this point do so.  I use probably 1/2 to 1/4 a tsp.  Add the egg-mixture to the flour-mixture.  Stir carefully with a fork to get out all the lumps until you have a smooth batter.  Let the batter rest for 20-30 minutes.  If you want bacon you should fry it at this point.
  2. Use the remaining butter to grease the pan on a moderate heat.  Just like making crepes, you’ll want them thin and slightly crispy.  Use just enough batter to coat the pan and swirl it until the pan is evenly coated.
  3. Let them crisp up on each side for 2-3 minutes until they feel done.  Don’t attempt to flip it if it looks underdone.  Your pancake will break!

I’m really bad at trying to explain something as simple as this but I don’t think you can mess it up.  Norwegian pancakes are really simple to make, and once you find your own method of making them, you’ll probably want to make them all the time!


Candace has 87 post(s) on Smak – A taste of my life