Similar to crêpes and Swedish pancakes, Norwegian pancakes are thinner and lighter than the American style of pancake, making them perfect for the heat of summer.
By Kelsey Hilts
Norwegian pancakes take me back to my childhood, bellied up to the kitchen counter with my older sister, trying to eat our way through what seemed like a never-ending stack of thin, tender pancakes.
They are still a favorite in my family. Similar to crêpes and Swedish pancakes, Norwegian pancakes are thinner and lighter than the American style of pancake, making them perfect for the heat of summer. But they are a popular choice year-round, even for busy weekday school mornings, because the ingrediednt list is short and sweet and the pancakes cook quickly. And even though they are thin, they are easy to work with. Serve them with a smorgasbord of toppings and fillings, including jams, berries, syrup and powdered sugar.
- 3 eggs
- 1 cup (99g) flour
- 1½ cups (355mL) milk
- ⅛ tsp (0,6g) salt
- Mix the ingredients together, whisking them until a thin batter forms.
- Spoon the batter onto a lightly-buttered skillet or griddle at medium heat and use the spoon to spread the batter into a thin circle.
- Cook the pancakes until they are lightly golden on both sides. They will cook quickly so keep a close watch.
- Serve the pancakes with the toppings of your choice, including powdered sugar, syrup, berries and jam.