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 Table

Category: Breakfast

Cuisine:

Difficulty: EASY

Prep. Time: 40 minutes

Cook Time: 30 minutes

Total Time: 1 hour 10 minutes

Servings: 12 Pancakes

Calories: 162 kcal per serving

Ingredients

⅛ - Dried Tamarind
⅛ - Tomato Juice
⅛ - Unpeeled european dried chestnuts
⅛ - Wafer ice cream cone
⅛ - Creamed canned sweet white corn
⅛ - Beef boneless rib eye steak lip-on
⅛ - Cooked Canned Tomatoes
⅛ - Ground Meat

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!