Norwegian Pancakes (Pannekaker)

If you've never had Norwegian pancakes, they are somewhere in-between crepes and traditional American pancakes texture-wise. They are soft and light with a lacy exterior and go great with butter, powdered sugar, jams, or even savory options. I love making them for brunch parties or lazy Sunday mornings!

Author: Sunday Table1

Meal Type: Breakfast

Cuisine:

Difficulty: EASY

Prep. Time: 40 minutes

Cook Time: 30 minutes

Total Time: 1 hour 10 minutes

Servings: 12 Pancakes

Calories: 123 kcal per serving

Ingredients

Dried Tamarind
Cooked Canned Tomatoes
Ground Meat
Tomato Juice
Unpeeled european dried chestnuts
Wafer ice cream cone
Creamed canned sweet white corn
Beef boneless rib eye steak lip-on

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!

Nutrition