Norwegian Pancakes
![photo by HeatherFeather](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_860,ar_3:2/v1/img/recipes/25/23/1/picadyMoR.jpg)
photo by HeatherFeather
![](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_48,ar_1:1/v1/gk-static/gk/img/avatar/taco.png)
![photo by MarraMamba](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_200,ar_3:2/v1/img/recipes/25/23/1/picVZhJU7.jpg)
- Ready In:
- 20mins
- Ingredients:
- 8
- Yields:
-
18 rolled pancakes
- Serves:
- 9
ingredients
- 1 cup granulated sugar or 1 cup caster sugar
- 4 eggs, lightly beaten
- 1⁄2 teaspoon salt
- 2 cups milk
- 2 cups all-purpose flour
- nonstick cooking spray
- butter or margarine, to taste
- raspberry jelly, to taste
directions
- 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.
Questions & Replies
![](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_48,ar_1:1/v1/gk-static/gk/img/avatar/taco.png)
Got a question?
Share it with the community!
Reviews
-
I have been making these for many years and we love them with butter and maple syrup. I add about a teaspoon of vanilla and have used soy or rice milk with excellent results(I sometimes add a splash of cream; maybe more than a splash!) I store leftovers in the fridge and just reheat in the microwave. I have also made the batter ahead and let it sit in the fridge overnight.
-
Had these pancakes for lunch today (I quartered the recipe to make it just for me, got 5 pancakes) and thought they were outstanding; fabulous taste. I am one-quarter Norwegian and while I don't remember my Canadian grandmother making these for my Norwegian grandfather (but she did make regular pancakes a lot, a favourite with him), I do remember enjoying something very similar when we drove from Vancouver down to Tacoma WA to visit his relatives. I had some with bitter orange marmalade, and some just how my grandfather would have had them, sprinkled with brown sugar. Yum! The batter was VERY easy to work with--easier than the last crepe batter I fussed with--and I will use this recipe the next time I'm making dessert crepes. I also appreciate that you don't have to let this batter sit, but can use it right off. Now, don't laugh (or grimace), but I found it easier to flip these by using my fingers; I just grabbed the edge, lifted, and flipped. I used the spray and had absolutely no sticking problems. Heather, thanks for posting this; it's a keeper for me.
see 4 more reviews