Norwegian Pancakes

I was first introduced to Norwegian Pancakes by a neighbor lady (by the name of Christine) when I was very young and she would baby sit us when Mom had to help Dad at the store. These pancakes quickly became our family’s favorite breakfast. After we grew up and had families of our own it became a favorite for them as well. Now they are making them for their families

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Norwegian Pancakes

Makes ~9 pancakes or 3 servings

4 whole eggs
2 T. sugar
1 c. flour
pinch salt
1 c. milk

Combine all ingredients in a blender and mix for 7-10 sec. Be careful not to over-mix or it will start to form gluten which will make the pancakes tough. This will make a thin crepe-like batter. After blending, place in refrigerator from 1-24 hours. This allows the bubbles to subside and the crepes will be less likely to tear during cooking.

Heat a crepe pan over med-low heat with a little butter brushed over the pan. (I have always used a cast iron pan as it will hold and distribute the heat well  – and because that is what Christine and Mom used!)

Pour about 1/4 cup of batter on pan and roll around so that a thin layer of batter coats the bottom. (The amount will depend on what size pan you use.) Brown on one side, then flip and brown the other. When cooking the second side you can brush the top of the pancake with butter. We always sprinkled them with sugar, but you can put jam or fruit on them as well.

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We could eat them faster than Mom could make them – so a solution to this would be to make them ahead of time and freeze them:
Freeze individual folded pancakes on Silpat for about 1 hour and then put a serving size of 3 in a FoodSaver bag, seal and freeze for up to 2 months.

Norwegian-Pancakes-3

You could also make them ahead of time and keep them warm in a Crepe Warmer.

Turn these Norwegian Pancakes into Crepes Suzette by pouring the following sauce over the top. I received the sauce recipe from one of my B&B guests a few years ago and I am sharing it with his permission.
(This is enough syrup for 6 crepes)
In a pan add:
3/4 stick salted butter
7 level tsp sugar
rind and juice of 1 orange
1   lemon – rind and juice
1 oz. Cointreau
1 oz. Grand Marnier

Heat until sugar dissolves and butter is bubbling. Add crepes and roll them. Add 1 oz. brandy, save spoonful and light spoon. Add and flame mixture. serve immediately.

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Norwegian Pancakes
 
Prep time
Cook time
Total time
 
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Serves: 9 pancakes
Ingredients
  • 4 whole eggs
  • 2 T. sugar
  • 1 c. flour
  • pinch salt
  • 1 c. milk
Instructions
  1. Combine all ingredients in a blender and mix for 7-10 sec. Be careful not to over-mix or it will start to form gluten which will make the pancakes tough. This will make a thin crepe-like batter. After blending, place in refrigerator from 1-24 hours. This allows the bubbles to subside and the crepes will be less likely to tear during cooking. Heat a crepe pan over med-low heat with a little butter brushed over the pan. (I have always used a cast iron pan as it distributes heat evenly as well as holding the heat - and because that is what Christine and Mom used!) Pour about 1/4 cup of batter on pan and roll around so that a thin layer of batter coats the bottom. (The amount will depend on what size pan you use.) Brown on one side and then the other. When cooking the second side you can brush the top with butter. We always sprinkled them with sugar, but you can put jam or fruit in them as well. We could eat them faster than Mom could make them - so a solution to this would be to make them ahead of time and freeze them: Freeze individual folded pancakes on Silpat for about 1 hour and then put a serving size of 3 in a FoodSaver bag, seal and freeze for up to 2 months. You could also make them ahead of time and keep them warm in a Crepe Warmer.

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2 thoughts on “Norwegian Pancakes”

  1. Oh how I remember these pancakes! So light and sweet but you’re right they can be eaten faster than they can be made, even with 2 pans going at a time…what a hectic kitchen that was!

    1. I finally figured out that it would be easiest to make them ahead of time and then we could all sit down and eat instead of having a line form at the stove!;>)

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