Norwegian Applesour Cream Pancake Topping Recipes

NORWEGIAN APPLE/SOUR CREAM PANCAKE TOPPING

Steps:

• Put sour cream on top of cooked, warm, pancake and then mix 2 tsps of apple butter into cream.
• Spread over pancake.
• Each person can adjust the proportions to their liking.

NORWEGIAN PANCAKES - PANNEKAKEN

Steps:

• Combine the eggs and milk in the container of a blender.
• Add the flour, salt and sugar, and blend until smooth.
• Heat a skillet over medium-high heat, and coat with cooking spray or butter.
• Scoop about 1/4 cup of batter into the skillet, and tilt the pan to coat the bottom.
• Cook until the top looks dry, about 30 seconds.
• Carefully slide a spatula under the pancake and flip.
• for a few seconds on the other side, just until browned.
• Remove to a plate.
• Repeat with remaining batter.

SOUR CREAM APPLE PANCAKES

Steps:

• In a large bowl, combine flour, sugar, baking soda, salt and cinnamon.
• In a medium bowl, combine apples, sour cream, egg and vanilla.
• Mix well.
• Add apple mixture to dry ingredients.
• Stir until just blended.
• Lightly grease griddle or large skillet with butter or Pam.
• Heat griddle to 350-375 degrees, or heat skillet over medium heat.
• Pour heaping 1/2 cup batter onto griddle and cook until bubbles form and tops look dry. (The time to cook may vary depending on how large you make your pancakes) It took mine about 10-15 minutes on each side using 350 degree).
• Turn pancakes and cook until golden brown on bottom.
• Serve with your favorite syrup and enjoy.

NORWEGIAN PANCAKES

Steps:

• 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.

APPLE TOPPING FOR PANCAKES, CREPES, OR ICE CREAM

Steps:

• Melt butter in a skillet over medium heat. Add apples to the melted butter. Add sugar, cinnamon, and vanilla; saute until apples are soft, 3 to 5 minutes.

TRADITIONAL NORWEGIAN PANCAKES

Steps:

• 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.
• 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.
• 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.
• Serve the pancakes warm with berries and sugar, or cheese and ham.