These thin pancakes(Pannekaker) are what I grew up on. For a very long time I thought that these were just how pancakes were supposed to be made. I slowly learned over time that there are many different variations of the pancake around the world let alone state to state in the US.
Eggy in texture and thin as a manila folder, these thin pancakes are found all throughout the nordic countries.They may have a variety of different toppings on them, most commonly a jam, preserve, compote, or a simple dollop of cream. They also taste just as goo the american way of stacking them high and pouring some really good maple syrup over them. The extrudes as you eat through the layers is exquisite.
Personally, I go the simple route which you also may find where you spread some good butter over each one along with a dusting of sugar and a sprinkle of salt. Then you roll them up and just bite into them. I fell in love with this method because in Norway, you may find a street vendor selling them or another treat called lefse served the same way. If you get the chance to try them, I strongly urge you to.
To make the Thin Pancakes
First, in a medium sized bowl, mix the flour sugar and salt together then add in the eggs and milk. Whisk until a batter has fully formed. Make sure to get rid of all of those lumps. Nice and smooth.
Heat a medium sized pan or skillet to a medium heat. Once fully heated up add some butter to the pan and ladle in some of the batter. Tilt and rotate the pan so that the batter coats the bottom of the pan evenly. Cook until the batter is sett and the bottom has become a nice golden brown. Flip using an offset or fish spatula and continue to cook until golden brown.
Transfer your pancake and continue cooking the rest. Stacking them in a pile as you go makes them all stay cozy and warm.
Try them out with some mulled wine poached plums or along side my delicious quiche recipe!
Thin pancakes (Pannekaker)
Equipment
- 1 Whisk
Ingredients
- 1 1/4 cups all purpose flour 150g
- 2 Tbsp sugar
- 5 Large eggs
- 2 1/2 cups milk 600ml
- 1 tsp salt a good pinch
- butter for cooking
Instructions
- Mix the flour sugar and salt together then add in the eggs and milk. Whisk until a batter has fully formed. Make sure to get rid of all of those lumps. Nice and smooth.
- Heat a medium sized pan or skillet to a medium heat. Once fully heated up add some butter to the pan and ladle in some of the batter. Tilt and rotate the pan so that the batter coats the bottom of the pan evenly. Cook until the batter is sett and the bottom has become a nice golden brown. Flip using an offset or fish spatula and continue to cook until golden brown.
- Transfer your pancake and continue cooking the rest. Stacking them in a pile as you go makes them all stay cozy and warm.
Comments
One response to “Must-Try Norwegian Thin Pancakes”
Great Recipe!