1/2 Photos of 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.
My Private Note
Units: US | Metric
- 1Whisk together well the sugar, eggs, salt, milk, and flour in a large bowl until there are almost no lumps.
- 2Heat a medium-sized nonstick skillet or a crepe pan (sprayed first with nonstick spray) to medium-low.
- 3Pour 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.
- 4Swirl the pan to coat pan evenly with the batter.
- 5Carefully but quickly flip the pancake as soon it looks like it has started to very lightly brown and has begun to bubble.
- 6Once flipped, the second side only takes a few more seconds to cook- remove quickly to a plate.
- 7Immediately 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).
- 8Roll up into a tube, jelly-roll style and serve.
- 9Repeat with remaining batter.
- 10Note: If possible, assign a helper to spread the butter& jam onto the cooked pancakes as they come out of the pan.
- 11You may need to re-whisk the batter between each pancake as it may settle.
- 12Also, I sometimes need to add a fresh spray of nonstick spray to the pan between pancakes.
Browse Our Top Pancakes and Waffles Recipes
Nutritional Facts for Norwegian Pancakes
Serving Size: 1 (129 g)
Servings Per Recipe: 9
- Amount Per Serving
- % Daily Value
- Calories 254.4
- Calories from Fat 40
- Total Fat 4.4 g
- Saturated Fat 1.9 g
- Cholesterol 101.5 mg
- Sodium 187.4 mg
- Total Carbohydrate 46.1 g
- Dietary Fiber 0.7 g
- Sugars 22.4 g
- Protein 7.4 g