Name: Norwegian Pancakes (Pannekaker)
Prep time: 40 min
Cook time: 30 min
Total time: 1 h 10 min
Yield: 12 Pancakes
Ingredients: Cooked Canned Tomatoes; Ground Meat; Dried Tamarind; Tomato Juice; Unpeeled european dried chestnuts; Wafer ice cream cone; Creamed canned sweet white corn; Beef boneless rib eye steak lip-on

From the Cook

1/6

Norwegian Pancakes (Pannekaker)

Sunday Table Verified

Ingredients

Warning0 allergens identified

Instructions

In a medium bowl, whisk together the flour, salt, and sugar.

Make a well in the center of the flour mixture. Add the eggs, whole milk, melted butter, and vanilla. Whisk just until the mixture is combined. Let the batter sit for 15-30 minutes.

Melt a small pat of butter in a medium skillet over medium-low heat***. Pour in about 1/4 cup of batter, and swirl it until you have a thin, round pancake.

Cook the pancake until the bottom is golden brown and the top is set and has a few bubbles, about 30-60 seconds. Flip and cook until the other side is set and golden brown, another 30-60 seconds.

Repeat with the remaining batter. You can place the pancakes on a sheet pan in a warm oven (the lowest setting) to keep them hot while you cook.

Serve the finished pancakes with your toppings of choice. Enjoy!

Smart Nutrition

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Tips & Tricks (5)

Batter Consistency Magic 🥄
Let the pancake batter rest for 30 minutes before cooking to allow flour to fully hydrate and create smoother, more tender pannekaker.
Non-Stick Pan Perfection 🍳
Use a well-seasoned cast iron or non-stick pan and lightly grease with butter between each pancake for golden, evenly cooked edges.
Thin Swirl Technique 🌀
Tilt and rotate the pan quickly after pouring batter to create those characteristic thin, lacy Norwegian pancake edges.
Temperature Sweet Spot 🌡️
Aim for medium heat - too hot and pancakes burn, too cool and they become thick and doughy instead of delicate.
Rolling Pro Tip 🌯
Stack and roll pannekaker with sweet fillings like jam or cream, or fold for savory versions with cheese or ham.