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Many years ago I had the opportunity to live in Norway for 18 months. One of the things that I absolutely loved about Norway was their food. Some of it took some getting used to, but much of it was so amazing that I couldn’t seem to get enough! Norwegian pancakes were one of those. I remember watching one Norwegian lady making them and before each pancake she would throw in a massive slab of butter (at least 1-2 Tbs each time-no joke!) into the frying pan. But boy oh boy were they tasty!
Now, some of you may be saying, “Okay wait a minute, these look just like crepes!” Well, they do look that way but are a little softer and slightly heavier than crepes, but not by much. And trust me, they are worth trying. I can often eat half (or all) of the batch myself!
Pancake recipes in Norway are much like they are here, everyone makes them slightly different, but the end results are always wonderful! I looked up many recipes for Norwegian pancakes when I got home, but have modified them to taste more like I remember. Enjoy!
- 3 eggs
- 1 1/2-2 cups milk (or milk substitute)*
- 1 cup of flour (can use whole wheat or gluten free flour)**
- 3 tsp sugar or honey
- 1 Tbs melted butter
- 1 tsp vanilla
- Dash of salt
- Additional butter for frying pan
- Heat large frying pan over medium heat with 1 Tbs of butter inside (make sure this gets spread around the entire frying pan.
- Blend all ingredients together (except additional butter) until most lumps are mixed.
- Once frying pan is hot pour 1/3-1/2 cup of pancake mixture into the frying pan and rotate frying pan around in a circle to spread the pancake mixture around the entire bottom of the pan. (If the mixture is too thick to spread around the pan add more milk to the original mixture to thin it out for the rest of the pancakes. You can also add more mixture to the frying pan, but you want the pancakes to be thin-like crepes).
- Once the first side begins to look golden brown and it no longer looks wet on top of the pancake, flip it to the other side.
- For each additional pancake, add more butter (1 tsp approx.) to the frying pan and make sure it spreads around the entire frying pan. Then add the batter and rotate frying pan around in a circle to spread pancake mixture.
- Serve warm with jam, fresh fruit, sugar or Nutella spread over it, then roll it up to eat.
- *I have made this with milk, almond milk, coconut milk, etc., and they all turned out great! The one substitute that did not work well was kefir. No matter how long I cooked the pancakes for they still tasted doughy inside and slightly sour.
- **I have tried this with half white half wheat flour, whole wheat flour, and a gluten free mixture flour and although the texture was slightly different, they were still delicious!
Mmmmmm I love these!!!!! I think it is my new favorite breakfast!!!!
So glad you like them! Thanks for the comment! 🙂
Looks so tasty, somewhat like the crepes we make! We love them with lightly stewed strawberries and blueberries(our ‘jam’), and honey. Can’t wait to try!
A family staple. We like it with dab of sour cream, lingonberry jam (other fruit is ok), sprinkled with powdered sugar. Fresh strawberries also compliment the pancakes. We are now into third generation of enjoying this Norwegian heritage.
We love it with jam or fresh fruit as well! Thanks for sharing Mette! 🙂
Thank you for sharing, Melanie! Amazing as always! I love all of your recipes and appreciate your willingness to test and try them to get them right before you post! Thanks again!
I made this recipe yesterday and we all liked it very much. I do have to say that I buttered the pan for the first one and then I didn’t use butter the rest of the time. They cooked much better and flipped easier without the butter
That’s great to hear Rachel! I’m so glad you liked them! That’s good that you didn’t need to use as much better! I’m sure the type of frying pan you used made a big difference in helping to reduce that. 🙂