Norwegian Pancakes Recipes

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NORWEGIAN PANCAKES

Make and share this Norwegian Pancakes recipe from Food.com.

Provided by Robert-Jon Sutton

Categories     Breakfast

Time 9m

Yield 30 serving(s)

Number Of Ingredients 6



Norwegian Pancakes image

Steps:

  • Melt butter into a mixer than add ingredients in order as listed.
  • It should become like a pancake constancy.
  • Pour into a medium heated pan.
  • Fill up whole pan with mix, then pour out extra mix back into the bowl.
  • Flip over pancake when it becomes golden brown on the bottom.
  • Serve hot and sprinkle with sugar or jelly.
  • Roll up and eat!

Nutrition Facts : Calories 77.7, Fat 4.4, SaturatedFat 2.5, Cholesterol 38.6, Sodium 39.3, Carbohydrate 7.2, Fiber 0.2, Sugar 0.1, Protein 2.3

4 eggs
2 cups all-purpose flour
2 cups milk (any kind)
1/2 cup sugar (optional)
1/2-1 cup butter
2 drops vanilla extract

TRADITIONAL NORWEGIAN PANCAKES

This is for the Scandinavian Portion of the World Tour. This is from the cooking show New Scandinavian Cooking.

Provided by Jessica K

Categories     Breakfast

Time 20m

Yield 2-4 serving(s)

Number Of Ingredients 6



Traditional Norwegian Pancakes image

Steps:

  • Combine the flour and salt in a medium bowl. Add the eggs, milk, and sugar, whisk 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 1/3 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, or cheese and ham.

Nutrition Facts : Calories 553.2, Fat 31.5, SaturatedFat 17.5, Cholesterol 350.4, Sodium 639.8, Carbohydrate 47.2, Fiber 1.1, Sugar 6.7, Protein 19.9

2/3 cup flour
1/4 teaspoon salt
3 large eggs
1 1/2 cups milk
1 tablespoon sugar or 1 tablespoon honey, plus more for serving
3 tablespoons butter, melted, plus butter for cooking

NORWEGIAN THIN PANCAKES

Make and share this Norwegian Thin Pancakes recipe from Food.com.

Provided by morgainegeiser

Categories     Breakfast

Time 1h

Yield 8 pancakes

Number Of Ingredients 5



Norwegian Thin Pancakes image

Steps:

  • Beat together the eggs and sugar.
  • Add the milk and salt, and then the flour, mixing until smooth.
  • Let the batter rest for 20 minutes.
  • Butter a very hot skillet lightly.
  • Laddle 2 to 3 tablespoons of batter into the skillet, and tilt it around so the batter spreads out to make a 7 inch diameter pancake.
  • The batter will firm up quickly.
  • When the first side is brown, turn and brown the other side.

2 eggs
1/2 tablespoon granulated sugar
3 cups milk
1/4 teaspoon salt
1 1/4 cups white flour

NORWEGIAN PANCAKES - PANNEKAKEN

I'm posting this for ZWT III. I found this gem on Allrecipes.com. It was submitted by in da wings who states: "My Norwegian grandmother made this for us as a treat, and it continues to be a favorite my mother makes for my kids. Very easy and versatile. Serve rolled like a crepe with syrup or jam. Can also be a dessert stuffed with a sweetened cream cheese and lingon berry mixture."

Provided by Happy Hippie

Categories     Breakfast

Time 20m

Yield 6 serving(s)

Number Of Ingredients 5



Norwegian Pancakes - Pannekaken image

Steps:

  • Combine the eggs and milk in the container of a blender.
  • Add the flour, salt and sugar, and blend until smooth.
  • Heat a skillet over medium-high heat, and coat with cooking spray or butter.
  • Scoop about 1/4 cup of batter into the skillet, and tilt the pan to coat the bottom.
  • Cook until the top looks dry, about 30 seconds.
  • Carefully slide a spatula under the pancake and flip.
  • for a few seconds on the other side, just until browned.
  • Remove to a plate.
  • Repeat with remaining batter.

Nutrition Facts : Calories 154.3, Fat 4.9, SaturatedFat 2.2, Cholesterol 114.3, Sodium 162.2, Carbohydrate 19.6, Fiber 0.6, Sugar 0.9, Protein 7.3

3 eggs
1 1/2 cups milk
1 cup all-purpose flour
1/4 teaspoon salt
1 teaspoon sugar

NORWEGIAN PANCAKES

These sweet crepe-like pancakes get rolled up into mini jelly roll shapes and are a real hit with children. I serve these often to overnight guests - especially during holiday gatherings. You may use whatever jelly you prefer, we like raspberry or blackberry with seeds the best. The cook time is an approximation of how long I personally take to cook all of the batter - it only takes a few minutes for each crepe.

Provided by HeatherFeather

Categories     Breakfast

Time 20m

Yield 18 rolled pancakes, 9 serving(s)

Number Of Ingredients 8



Norwegian Pancakes image

Steps:

  • Whisk together well the sugar, eggs, salt, milk, and flour in a large bowl until there are almost no lumps.
  • Heat a medium-sized nonstick skillet or a crepe pan (sprayed first with nonstick spray) to medium-low.
  • Pour a THIN layer of batter into the skillet, about 1/4 cup or so- it should be just enough batter to coat the bottom of your pan.
  • Swirl the pan to coat pan evenly with the batter.
  • Carefully but quickly flip the pancake as soon it looks like it has started to very lightly brown and has begun to bubble.
  • Once flipped, the second side only takes a few more seconds to cook- remove quickly to a plate.
  • Immediately spread pancake with a small amount of butter and about 1/2 tsp of jelly or to taste (do not overfill with either or it will get soggy and too sweet).
  • Roll up into a tube, jelly-roll style and serve.
  • Repeat with remaining batter.
  • Note: If possible, assign a helper to spread the butter& jam onto the cooked pancakes as they come out of the pan.
  • You may need to re-whisk the batter between each pancake as it may settle.
  • Also, I sometimes need to add a fresh spray of nonstick spray to the pan between pancakes.

1 cup granulated sugar or 1 cup caster sugar
4 eggs, lightly beaten
1/2 teaspoon salt
2 cups milk
2 cups all-purpose flour
nonstick cooking spray
butter or margarine, to taste
raspberry jelly, to taste

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