Traditional pancakes from Norway
In Norway, pancakes are often made to be large and thin (except sveler and lapper) and look more like French crêpes than American pancakes...
...but unlike the French, we don't only enjoy pancakes as a dessert, here it's also served as lunch or dinner!
You can enjoy them with whatever you like! Favourite toppings include bacon, sweet brown cheese, butter and sugar. But one of the best and most commonly used toppings is blueberry jam!
Check out the recipe!
Pannekaker – Traditional thin pancakes from Norway
1. Mix flour and salt. Add half of the milk. Whisk together into a thick and lump-free batter. Add the rest of the milk. Whisk in the eggs. Leave the pancake batter to rest for about half an hour.
2. Melt butter in a hot frying pan. Use a ladle to pour the batter onto the pan as you tilt it in a circular motion, so that the batter settles in an even layer. Flip the pancake when it has solidified on the top and turned golden brown on the bottom.
3. When the pancake is fried on both sides, fold and place it in a refractory dish with a lid. This will keep the pancakes hot so that everyone can eat together.
Serve with blueberry jam. Enjoy!
Hot tip: Put the batter in a bottle! Easy to pack, spill-proof, and perfect for pouring.