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Norwegian Pancakes

Norwegian pancakes are thin, soft pancakes very similar to crepes. They are typically served with blueberry jam as a sweet dinner, but can also be enjoyed for breakfast or dessert.
Prep Time25 mins
Cook Time15 mins
Course: Breakfast, Dinner
Cuisine: Norwegian
Keyword: nut free, pancake, soy free
Servings: 10 pancakes
Calories: 97kcal
Author: Tonje
Cost: Cheap

Ingredients

Instructions

  • Melt the butter. Combine flour and salt in a mixing bowl, and add the milk, melted butter and eggs.
  • Whisk to form a smooth pancake batter. The batter will be very runny, this is expected. Leave the batter to rest for 20-30 minutes.
  • Then, heat some butter or oil in a frying pan on medium heat, and cook the pancakes one by one. Flip them over as soon as they start to turn golden brown, and make sure to cook them on both sides.

Notes

Is this recipe allergy friendly? – Always consult the nutrition labels of the ingredients you use. In general, this recipe is soy free and nut free.
Are Norwegian pancakes suitable for my diet? – This recipe is not particularly diet friendly, but as they don’t contain any sugar they are healthy as far as pancakes go!
Can I make these with other types of flour? – Absolutely! Use your favorite type of flour, such as oat flour or whole wheat flour.

Leftovers

Leftover pancakes can be stored in an airtight container in the fridge for up to 4 days. You can also store the pancake batter for a few days, and make fresh pancakes whenever you want.
Alternatively, you can freeze the pancakes for up to 3 months. Thaw and reheat them, or serve the leftover pancakes cold.

Top tips

Here’s my best advice to make the best thin Norwegina pancakes:
  • Fry the pancakes on medium heat. If the frying pan is too hot, you might risk burning them.
  • You can add sugar, sweeteners, cinnamon or other seasonings to the pancake batter if you wish. The traditional recipe does not add any seasoning other than a pinch of salt.
  • Leaving the pancake batter to rest is an important step to keep the pancakes from being rubbery. This is only necessary if you have whisked the batter heavily, which your probably did in order to prevent any lumps.
  • No leavening or rising agent is needed for this recipe, as we want the pancakes to be really thin.

Nutrition

Calories: 97kcal | Carbohydrates: 12g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 54mg | Sodium: 161mg | Potassium: 102mg | Fiber: 1g | Sugar: 3g | Vitamin A: 158IU | Calcium: 70mg | Iron: 1mg