Norwegianpancakes Recipes

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NORWEGIAN PANCAKES



Norwegian Pancakes image

These sweet crepe-like pancakes get rolled up into mini jelly roll shapes and are a real hit with children. I serve these often to overnight guests - especially during holiday gatherings. You may use whatever jelly you prefer, we like raspberry or blackberry with seeds the best. The cook time is an approximation of how long I personally take to cook all of the batter - it only takes a few minutes for each crepe.

Provided by HeatherFeather

Categories     Breakfast

Time 20m

Yield 18 rolled pancakes, 9 serving(s)

Number Of Ingredients 8

1 cup granulated sugar or 1 cup caster sugar
4 eggs, lightly beaten
1/2 teaspoon salt
2 cups milk
2 cups all-purpose flour
nonstick cooking spray
butter or margarine, to taste
raspberry jelly, to taste

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.

NORWEGIAN PANCAKES - PANNEKAKEN



Norwegian Pancakes - Pannekaken image

My Norwegian grandmother made this for us as a treat, and it continues to be a favorite my mother makes for my kids. Very easy and versatile. Serve rolled like a crepe with syrup or jam. Can also be a dessert stuffed with a sweetened cream cheese and lingon berry mixture.

Provided by in da wings

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes

Time 20m

Yield 6

Number Of Ingredients 5

3 eggs
1 ½ cups milk
1 cup all-purpose flour
¼ teaspoon salt
1 teaspoon sugar

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. Cook for a few seconds on the other side, just until browned. Remove to a plate, and repeat with remaining batter.

Nutrition Facts : Calories 144.8 calories, Carbohydrate 19.6 g, Cholesterol 97.9 mg, Fat 3.9 g, Fiber 0.6 g, Protein 7.3 g, SaturatedFat 1.6 g, Sodium 157.3 mg, Sugar 3.8 g

TRADITIONAL NORWEGIAN PANCAKE RECIPE



Traditional Norwegian Pancake Recipe image

Traditional and authentic Norwegian pancakes, thin and soft with buttery, crisp edges. Roll them up with butter and blueberry jam, or serve with bacon.

Provided by Terese

Categories     Breakfast

Time 40m

Yield 16

Number Of Ingredients 16

3 cups milk
2 cups flour
3 tablespoons sugar
¾ teaspoon salt
¾ teaspoon vanilla extract
4 eggs
2 tablespoons melted butter
Extra butter for frying
800 ml. milk
300 grams flour
3 tablespoons sugar
¾ teaspoon salt
¾ teaspoon vanilla extract
4 eggs
2 tablespoons melted butter
Extra butter for frying

Steps:

  • Whisk together milk and flour with a wire whisk until smooth and no lumps remain.
  • Add sugar, salt, and vanilla, and whisk into the batter.
  • Add the eggs, and whisk only until blended together.
  • Let sit for 20 minutes.
  • Mix in melted butter.
  • To fry, heat skillet over medium heat until hot enough for a pat of butter to sizzle. Swirl the butter around in the skillet.
  • Pour a small amount of batter in the center of the skillet, then quickly tilt it to all sides until it covers as much of the bottom as possible. Keep tilting until it won't spread out anymore.
  • Let the pancake fry over medium heat until browned underneath, flip, then brown on the other side as well. It should take less than a minute to fry each side.
  • Remove from skillet and keep warm on a plate covered with a towel.
  • Repeat with remaining batter, adding pancakes to the plate to form a stack.
  • Adjust the amount of batter as needed as you fry more pancakes. The pancakes should be very thin.
  • Whisk together milk and flour with a wire whisk until smooth and no lumps remain.
  • Add sugar, salt, and vanilla, and whisk into the batter.
  • Add the eggs, and whisk only until blended together.
  • Let sit for 20 minutes.
  • Mix in melted butter.
  • To fry, heat skillet over medium heat until hot enough for a pat of butter to sizzle. Swirl the butter around in the skillet.
  • Pour a small amount of batter in the center of the skillet, then quickly tilt it to all sides until it covers as much of the bottom as possible. Keep tilting until it won't spread out anymore.
  • Let the pancake fry over medium heat until browned underneath, flip, then brown on the other side as well. It should take less than a minute to fry each side.
  • Remove from skillet and keep warm on a plate covered with a towel.
  • Repeat with remaining batter, adding pancakes to the plate to form a stack.
  • Adjust the amount of batter as needed as you fry more pancakes. The pancakes should be very thin.

NORWEGIAN THIN PANCAKES



Norwegian Thin Pancakes image

Make and share this Norwegian Thin Pancakes recipe from Food.com.

Provided by morgainegeiser

Categories     Breakfast

Time 1h

Yield 8 pancakes

Number Of Ingredients 5

2 eggs
1/2 tablespoon granulated sugar
3 cups milk
1/4 teaspoon salt
1 1/4 cups white flour

Steps:

  • Beat together the eggs and sugar.
  • Add the milk and salt, and then the flour, mixing until smooth.
  • Let the batter rest for 20 minutes.
  • Butter a very hot skillet lightly.
  • Laddle 2 to 3 tablespoons of batter into the skillet, and tilt it around so the batter spreads out to make a 7 inch diameter pancake.
  • The batter will firm up quickly.
  • When the first side is brown, turn and brown the other side.

LIGHT AND FLUFFY NORWEGIAN PANCAKES



Light and Fluffy Norwegian Pancakes image

This Norwegian pancake recipe gives you soft and fluffy pancakes that will taste delicious topped with powdered sugar and lingonberry jam.

Provided by Leah Maroney

Categories     Breakfast     Brunch

Time 20m

Number Of Ingredients 10

2 eggs
3/4 cup whole milk
1/2 cup water (room temperature)
1/4 cup sugar
1 cup of flour plus 2 tablespoons
3 tablespoons of butter (melted)
1 can butter or cooking spray for greasing
1/2 teaspoon vanilla extract
Garnish: powdered sugar for dusting
Optional: lingonberry jam (or other berry jam)

Steps:

  • Beat together the whole milk, water, and eggs in a measuring cup until the ingredients are completely combined.
  • Whisk in the sugar, melted butter, and vanilla extract .
  • Place the flour in a separate bowl. Slowly add the liquid mixture to the dry mixture, whisking as you incorporate them together. This will ensure a smoother batter. Instead, you can also add all of the ingredients to a blender and blend until smooth. This will also help prevent lumps.
  • Coat your cast-iron skillet with butter or cooking spray. Turn your stove to medium heat so the pancakes will not burn. Place about 1/2 cup of the batter into the center of the skillet. Use a wooden spoon to spread the batter evenly in the pan, or hold the handle (use a pot holder) to swirl the batter , so it completely coats the bottom of the pan. Let the pancake cook for about a minute and then flip with a spatula . Cook for another minute and then remove from the pan. Sprinkle with powdered sugar and top with lingonberry jam.

Nutrition Facts : Calories 283 kcal, Carbohydrate 46 g, Cholesterol 80 mg, Fiber 1 g, Protein 6 g, SaturatedFat 5 g, Sodium 39 mg, Sugar 28 g, Fat 9 g, ServingSize 6 pancakes (6 servings), UnsaturatedFat 0 g

SWEDISH PANCAKES



Swedish Pancakes image

If you've never had Swedish pancakes, you'll quickly learn they are a cross between a pancake and a crepe. These are certain to become a family favorite for breakfasts, brunches and everything in between.

Provided by Janelle

Time 20m

Number Of Ingredients 8

1 1/2 cups all-purpose flour
2 cups milk
1 Tablespoon white sugar
2 eggs
1/2 teaspoon baking powder
1/2 teaspoon vanilla
1/2 teaspoon salt
1/4 cup butter

Steps:

  • Add all ingredients except butter into a blender and blend until smooth. Batter will be very runny.
  • Heat skillet to medium heat.
  • Add 1 teaspoon of butter and melt, coating bottom of a small skillet.
  • Pour 1/4 cup of batter into skillet and swirl all around. Let pancake cook until edges begin to bubble.
  • Flip pancake and cook other side for 1 -2 minutes.
  • Pancakes can be stacked, rolled or folded into triangles.
  • Serve with favorite toppings.

Nutrition Facts : Calories 256 calories, Carbohydrate 30 grams carbohydrates, Cholesterol 89 milligrams cholesterol, Fat 11 grams fat, Fiber 1 grams fiber, Protein 8 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1, Sodium 345 grams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat

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