Total Time
Prep 30 mins
Cook 30 mins

Norwegians like their pancakes served hot with butter and jelly, or butter and sugar.


  1. Beat together the eggs and sugar.
  2. Add the milk and salt, and then the flour, mixing until smooth.
  3. Let the batter rest for 20 minutes.
  4. Butter a very hot skillet lightly.
  5. 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.
  6. The batter will firm up quickly.
  7. When the first side is brown, turn and brown the other side.
Most Helpful

5 5

These were wonderful thin pancakes morgainegeiser. I enjoyed them so much. I put violet jelly on the inside and garnished with a little icing sugar. I will make these again, into my keeperbox this recipe goes. They were quick and easy to put together and tasted great. Thanks for sharing.

4 5

This was a tasty breakfast treat! I made half of the recipe and got 8 pancakes. I had a little trouble with the technique so the first two didn't look too good but once I figured out 2 things - tilt the pan slowly so the batter can set a bit as it coats the bottom of the pan, and resist the urge to flip them too soon - they came out fine. I warmed some honey with just a little strawberry jelly and drizzled that over the pancakes. Thanks for sharing the recipe!

5 5

Made as directed. Cut the recipe in half and got quite a few very large pancakes. In my mind, this is basically a crepe recipe. It was very good.