Prep 10 mins
Cook 10 mins
This is for the Scandinavian Portion of the World Tour. This is from the cooking show New Scandinavian Cooking.
- 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
- 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.
Made this for breakfast. 1 daughter loves pancakes the other prefers crepes - this satisfied both. Served with squeeze of lemon juice, caster sugar and fresh strawberries. They said it was "yumm".
I've been trying lots of Scandinavian pancake recipes in my quest to find one close to what my Norwegian grandpa used to make when he visited us. This one comes the closest in taste and really brought back memories. I followed the recipe to the letter and won't change a thing next time I prepare this. I used my green ceramic non-stick pan and had no problems with sticking or flipping (I still added butter to the pan to cook them in!). I really loved these pancakes! Thanks for posting this recipe Jessica :)
My grandparents are from Norway, and I grew up calling these "Grandma pancakes." They are wonderful with butter and sugar!