Norwegian Pancakes

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Preparation info

  • Serves

    2 to 4

    • Difficulty

      Medium

Appears in

Kitchen of Light: New Scandinavian Cooking

Kitchen of Light

By Andreas Viestad

Published 2003

  • About

NORWEGIAN PANCAKES ARE QUITE DIFFERENT FROM AMERICAN PANCAKES. THEY ARE NOT LEAVENED AT ALL AND ARE MORE LIKE A COMBINATION OF A FRENCH CRÊPE AND A THIN OMELET. LIKE CRÊPES, THEY CAN BE SERVED EITHER AS A DESSERT OR AS A SAVORY DISH. IT ALSO QUITE COMMON TO SERVE PANCAKES WITH STRAWBERRIES OR BLUEBERRIES AND SUGAR FOR DINNER.

MY FATHER IS A MASTER PANCAKE MAKER, AND WHEN I WAS A CHILD, WE HAD PANCAKES FOR DINNER ONCE A WEEK.

Ingredients

  • cup all-purpose flour
  • ¼ teaspoon salt
  • 3 large eggs
  • cups whole milk
  • 1 tablespoon sugar or honey, plus more for serving
  • 3 tablespoons unsalted butter, melted, plus butter for cooking
  • Blueberries or strawberries for serving

Method

Combine the flour and salt in a medium bowl. Add the eggs, milk, and sugar, stirring with a fork until you have a light batter; make sure there are no lumps. Stir in the melted butter. Let rest for 30 minutes.

Heat 2 teaspoons butter over medium heat in a cast-iron or other heavy skillet. Add ⅓ cup of the batter and immediately tilt the skillet so that the batter spreads out evenly. Cook for approximately 3 minutes, until the batter has set on top, then flip, using a spatula. Cook for 2 minutes, then transfer to a plate. Repeat, stacking the cooked pancakes, until you have used all the batter.

Serve the pancakes warm with berries and sugar.

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