Here’s a recipe for a childhood favorite, Pannekaker! Norwegian pancakes are thinner than American pancakes, but still a smidge thicker than crepes. And for us it’s definitely a dinner food, not breakfast. (Not that it stops you from eating them for breakfast if you’d like!)
It’s also quick and easy, requires only four ingredients that you most likely already have in your cupboard!
How you want to eat them is up to preference really. You can cook up some bits of bacon and add that. You can sprinkle with sugar and roll them up and eat them like that. (My daughter loves to add cinnamon to her sugared pancakes!) Jams, especially blueberry jam, is a big hit with many Norwegians as well.
- 4 eggs.
- 10 oz all purpose flour.
- 1/2 teaspoon salt.
- 17 oz milk.
- Mix flour and salt. Add about half of the milk, stir well to a smooth batter. Add the remaining milk.
- Stir in the eggs.
- Let the batter rest for 15 minutes.
- Cook thin pancakes on a fairly high heat. Turn them when the top is firm and it's gotten a nice golden color underneath.
Best served with either cooked bacon, sugar, or jams (Blueberry jam is particularly popular in Norway)