Pannekakennorwegianpancakes Recipes

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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

BLOTKAKE (NORWEGIAN CREAM CAKE)



Blotkake (Norwegian Cream Cake) image

Blotkake, layered spongecake covered with drifts of whipped cream and fruit, is a dessert that Norwegians are passionate and possessive about. It is a traditional sweet finish for any festive meal, whether a long, dark winter lunch or a long, sunlit summer dinner. "Scandinavians really value lingering and feasting at the table," said Maren Waxenberg, a Norwegian-American cook who lives in New York City and serves this cake at Thanksgiving. Cloudberries are a protected crop in Norway and are rarely available fresh in the United States, but raspberries are a good substitute.

Provided by Julia Moskin

Categories     cakes, dessert

Time 1h

Yield 10 to 12 servings

Number Of Ingredients 12

Nonstick cooking spray
4 large eggs
1 cup/200 grams granulated sugar
1 teaspoon vanilla sugar or 1 teaspoon vanilla extract
1 cup/120 grams cake flour
1 teaspoon baking powder
3 cups/720 milliliters whipping cream
1 teaspoon vanilla extract
2 tablespoons confectioners' sugar
3 tablespoons cloudberry, raspberry or blackberry preserves
1/3 cup cloudberry or raspberry liqueur (such as Chambord), or berry juice of your choice
12 ounces/340 grams fresh raspberries or blackberries, for decorating (optional)

Steps:

  • Bake the cake: Heat oven to 350 degrees and mist a 9-inch springform pan with cooking spray. Combine eggs, sugar and vanilla in a large bowl and beat with an electric mixer (or the whisk attachment of a stand mixer) until light and fluffy, 3 to 4 minutes.
  • Sift cake flour and baking powder into a separate bowl, then fold into the egg mixture in 2 additions.
  • Pour batter into pan and bake on the middle rack of the oven for 25 to 30 minutes, or until a cake tester inserted into the middle comes out clean. Let cool completely before removing from pan.
  • Make the frosting and filling: Beat whipping cream, vanilla and confectioners' sugar with an electric mixer until stiff peaks form. Transfer 1/3 of the whipped cream to a separate bowl and stir in preserves.
  • Use a serrated knife to slice cake horizontally into 3 equal layers. Arrange top layer of the cake cut-side-up on a platter. Poke a few holes in the cake layer with a toothpick, then sprinkle with 1/3 of the liqueur or juice.
  • Spread half the whipped cream and preserves mixture over the cake layer, then arrange middle layer on top. Poke holes in the middle layer with a toothpick and sprinkle with another 1/3 of the liqueur or juice. Top with remaining whipped cream and preserves mixture.
  • Arrange the bottom cake layer on top of the stack, cut-side-down. Poke more holes and sprinkle with remaining liqueur or juice. Frost top and sides of cake with the whipped cream, using a pastry bag to pipe on stars or other designs, if you'd like. Decorate with fresh berries.

Nutrition Facts : @context http, Calories 359, UnsaturatedFat 8 grams, Carbohydrate 34 grams, Fat 22 grams, Fiber 0 grams, Protein 4 grams, SaturatedFat 12 grams, Sodium 78 milligrams, Sugar 25 grams, TransFat 0 grams

NORWEGIAN PANCAKES - PANNEKAKEN



Norwegian Pancakes - Pannekaken image

I'm posting this for ZWT III. I found this gem on Allrecipes.com. It was submitted by in da wings who states: "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 Happy Hippie

Categories     Breakfast

Time 20m

Yield 6 serving(s)

Number Of Ingredients 5

3 eggs
1 1/2 cups milk
1 cup all-purpose flour
1/4 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.
  • for a few seconds on the other side, just until browned.
  • Remove to a plate.
  • Repeat with remaining batter.

Nutrition Facts : Calories 154.3, Fat 4.9, SaturatedFat 2.2, Cholesterol 114.3, Sodium 162.2, Carbohydrate 19.6, Fiber 0.6, Sugar 0.9, Protein 7.3

PANNEKAKEN NORWEGIAN PANCAKES



Pannekaken Norwegian Pancakes image

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

Provided by Dienia B.

Categories     Breakfast

Time 20m

Yield 2 serving(s)

Number Of Ingredients 7

3 eggs
1 cup flour
1 1/2 cups milk, may need 1/4 c more
1/2 teaspoon salt
1 tablespoon sugar
1/2 cup jam
1/8 cup powdered sugar

Steps:

  • mix up.( i used blender).
  • pour into lightly oiled pan using 1/3 measuring cup.( i say grease the heck out of it)(i used pam AND butter).
  • swirling like making crepe.
  • cook until dry flip.(if you think its done enough ,wait a second or 2 more ).
  • cook other side.
  • jelly one side.(i used cherry pie filling for rudy's and jelly for mine).
  • roll.
  • dust with sugar.

Nutrition Facts : Calories 727.8, Fat 14.5, SaturatedFat 6.6, Cholesterol 304.6, Sodium 804.6, Carbohydrate 125.6, Fiber 2.6, Sugar 52.9, Protein 22.2

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     Pancakes

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

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