Norwegian Thin Pancakes Recipes

NORWEGIAN PANCAKES - PANNEKAKEN

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. Cook for a few seconds on the other side, just until browned. Remove to a plate, and repeat with remaining batter.

TRADITIONAL NORWEGIAN PANCAKE RECIPE

Steps:

• Whisk together milk and flour with a wire whisk until smooth and no lumps remain.
• Add sugar, salt, and vanilla, and whisk into the batter.
• Add the eggs, and whisk only until blended together.
• Let sit for 20 minutes.
• Mix in melted butter.
• To fry, heat skillet over medium heat until hot enough for a pat of butter to sizzle. Swirl the butter around in the skillet.
• Pour a small amount of batter in the center of the skillet, then quickly tilt it to all sides until it covers as much of the bottom as possible. Keep tilting until it won't spread out anymore.
• Let the pancake fry over medium heat until browned underneath, flip, then brown on the other side as well. It should take less than a minute to fry each side.
• Remove from skillet and keep warm on a plate covered with a towel.
• Repeat with remaining batter, adding pancakes to the plate to form a stack.
• Adjust the amount of batter as needed as you fry more pancakes. The pancakes should be very thin.
• Whisk together milk and flour with a wire whisk until smooth and no lumps remain.
• Add sugar, salt, and vanilla, and whisk into the batter.
• Add the eggs, and whisk only until blended together.
• Let sit for 20 minutes.
• Mix in melted butter.
• To fry, heat skillet over medium heat until hot enough for a pat of butter to sizzle. Swirl the butter around in the skillet.
• Pour a small amount of batter in the center of the skillet, then quickly tilt it to all sides until it covers as much of the bottom as possible. Keep tilting until it won't spread out anymore.
• Let the pancake fry over medium heat until browned underneath, flip, then brown on the other side as well. It should take less than a minute to fry each side.
• Remove from skillet and keep warm on a plate covered with a towel.
• Repeat with remaining batter, adding pancakes to the plate to form a stack.
• Adjust the amount of batter as needed as you fry more pancakes. The pancakes should be very thin.

NORWEGIAN PANCAKES

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.

LIGHT AND FLUFFY NORWEGIAN PANCAKES

Steps:

• Beat together the whole milk, water, and eggs in a measuring cup until the ingredients are completely combined.
• Whisk in the sugar, melted butter, and vanilla extract .
• Place the flour in a separate bowl. Slowly add the liquid mixture to the dry mixture, whisking as you incorporate them together. This will ensure a smoother batter. Instead, you can also add all of the ingredients to a blender and blend until smooth. This will also help prevent lumps.
• Coat your cast-iron skillet with butter or cooking spray. Turn your stove to medium heat so the pancakes will not burn. Place about 1/2 cup of the batter into the center of the skillet. Use a wooden spoon to spread the batter evenly in the pan, or hold the handle (use a pot holder) to swirl the batter , so it completely coats the bottom of the pan. Let the pancake cook for about a minute and then flip with a spatula . Cook for another minute and then remove from the pan. Sprinkle with powdered sugar and top with lingonberry jam.

NORWEGIAN THIN PANCAKES

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.

NORWEGIAN PANCAKES

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!

MOMOO'S NORWEGIAN THIN EGG PANCAKES

Steps:

• Break a dozen eggs into a blender jar and blend until just barely foamy.
• Gradually add the 2 cups of flour.
• Blend on high until the batter smooths out.
• You may have to add a bit more flour to accomplish this.
• Add the evaporated milk and blend on low until thoroughly mixed.
• Add the water sugar and vanilla: blend on low until well mixed.
• To cook the pancakes, melt a lump of butter or margarine on the bottom of a well-seasoned cast iron skillet over medium heat.
• You may have to turn the burner down if the pancakes start getting too dark.
• Ladle between 1/2 to 2/3 cup batter into the heated skillet.
• Quickly and carefully rotate it so that the batter evenly covers the bottom of the pan.
• The pancake is ready to flip when its surface becomes dull.
• I use a metal icing spatula to get underneath and flip it over.
• The second side needs just a few seconds to cook, then the pancake can be removed to a waiting plate.
• Proceed with the next pancake.
• The skillet will need to be rebuttered about every 5 pancakes or so.
• I keep the waiting pile of pancakes warm on a plate covered with a clean dishtowel.
• To serve, butter the pancake and sprinkle with granulated sugar.
• Roll up, cut into bite-sized sections and EAT!
• Once you get used to doing this, you develop a rhythm.
• I can cook an entire recipe's worth of these (around 24 pancakes) in about 15 minutes.
• Recipe yield can be variable depending on the size of the skillet used.
• These look a lot like crepes, and are cooked in essentially the same way, but are quite a bit more substantial on account of the number of eggs used in the recipe.