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Nutrition Facts
Serving Size 1 (328g) Recipe makes 2 servings
Calories 556
Calories from Fat 286		(51%)
Amount Per Serving		%DV
	Total Fat 31.8g	48%
	Saturated Fat 17.5g	87%
	Monounsaturated Fat 9.3g
	Polyunsaturated Fat 2.1g
	Trans Fat 0.0g
Cholesterol 388mg		129%
Sodium 608mg		25%
Potassium 426mg		12%
Total Carbohydrate 47.2g		15%
	Dietary Fiber 1.1g	4%
	Sugars 7.0g
Protein 19.9g		39%
detailed view... how is this calculated?

Norwegian Pancakes

Recipe #135866 | 20 min | 10 min prep | add private note

⁽⁹⁾ RATE IT NOW Print Recipe

By: Jessica K
Sep 1, 2005

This is for the Scandinavian Portion of the World Tour. This is from the cooking show New Scandinavian Cooking.

SERVES 2 -4 (change servings and units)

Ingredients

2/3 cup flour
1/4 teaspoon salt
3 large eggs
1 1/2 cups milk
1 tablespoon sugar or honey, plus more for serving
3 tablespoons butter, melted, plus butter for cooking

Directions

1
Combine the flour and salt in a medium bowl. Add the eggs, milk, and sugar, whisk until you have a light batter; make sure there are no lumps. Stir in the melted butter. Let rest for 30 minutes.
2
Heat 2 teaspoons butter over medium heat in a cast-iron or other heavy skillet. Add 1/3 cup of the batter and immediately tilt the skillet so that the batter spreads out evenly.
3
Cook for approximately 3 minutes, until the batter has set on top, then flip, using a spatula. Cook for 2 minutes, then transfer to a plate. Repeat, stacking the cooked pancakes, until you have used all the batter.
4
Serve the pancakes warm with berries and sugar, or cheese and ham.

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Featured Reviews for This Recipe

From: Girly_Girl_Lori

On Nov 12, 2007

My grandparents are from Norway, and I grew up calling these "Grandma pancakes." They are wonderful with butter and sugar!

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From: Charlotte J

On Jun 21, 2007

Well let's not talk about the first two I made. LOL I got the hang of making these on the third one and by the last one I was turning them out almost like the pros. These are more tender then your normal American pancake. I used a 12 inch skillet so I needed more then 1/3 cup of batter. Don't forget to use a THIN spatula, that really helps. Jessica, I could have ate them right out of the pan without anything on them. But I put some jelly on top. Our kids loved these also. I made these for ZWT III game 2007 - Scandinavian Region.

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From: sarahwilkerson

On Jul 15, 2007

Wonderful flavor (I upped the sugar to 1.5T and would probably increase it to 2T ... but this was to eat them plain). I think the key is make sure that you do NOT use a pan bigger than 8" — a crepe pan would be best — or they'll be too thin, and you'll have a hard time flipping. Even with 8", you may need more than 1/3 cup batter. My 2 year old loved these; I'll make them again.

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From: Mrs Goodall

On Jun 23, 2007

I too wish NOT to talk about my first two attempts!! But the third was the charm. I have not made this type of pancake before, so I really thought I'd screwed up at first. The consistency of the batter is really loose, it doesn't seem right, but it is...Next time I will just use a crepe pan. I loved the subtle sweetness of these cakes! Made them while camping. Thanks for another winner Jessica!

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