Norwegian Pancakes (Pannekaker)

Name: Norwegian Pancakes (Pannekaker)
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6 serving
Ingredients: 3 eggs; 1½ cups whole milk; 1 cup all-purpose flour; ¼ teaspoon salt; 1 teaspoon sugar; ¼ teaspoon cardamom; 1 teaspoon vanilla extract; 2 tablespoon unsalted butter; blueberry jam; powdered sugar

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4.7

9 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
40 mins
Servings
6
Calories
182 kcal
Course
Side Dish, Breakfast
Cuisine
Norwegian

Norwegian Pancakes (Pannekaker)

Kaitlin Leblanc

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These pancakes are similar to crepes, but distinctly Norwegian. The trick is to keep them thin (don't add too much batter to the pan). They are not thick like American-style pancakes. Serve them with butter, jam, and powdered sugar, or try a savory filling, such as seared sausage and peppers.

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Ingredients

Servings

3 eggs
1½ cups whole milk
1 cup all-purpose flour
¼ teaspoon salt
1 teaspoon sugar
¼ teaspoon cardamom ground, optional
1 teaspoon vanilla extract
2 tablespoon unsalted butter melted, plus more for the pan
blueberry jam optional, for serving
powdered sugar optional, for serving

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Instructions

Use an electric hand mixer to blend the eggs and milk in a medium bowl, for about 1 to 2 minutes.
Add the flour, salt, sugar, cardamom (if using), vanilla extract, and melted butter, and continue mixing until most of the lumps are gone.
Heat a 9 to 10-inch skillet over medium heat and coat with a small amount of butter (about 1 tsp). Swirl the pan until the pan is fully coated.
Scoop about ⅓ cup of the batter and then pour into the center of the skillet, immediately swirling the pan until most of the batter has been distributed along the bottom of the pan.
Cook until the edges begin to curl up slightly and some bubbles begin to appear, usually about 2 minutes. Carefully slip a rubber (or silicone) spatula under the side of the pancake. If it feels sturdy, lift enough of the pancake up to see if the underside is lightly browning. If so, carefully, but swiftly, use the spatula to flip the pancake over, if not, wait until you see the underside browning, and then flip.
Cook for another minute and then transfer the pancake to a serving plate. Cover with a kitchen towel as you repeat this process until all batter has been used.
If desired, roll the pancakes, or serve flat with toppings on the side.

Notes

See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel.
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The batter can be made several hours in advance of cooking the pancakes. Keep covered in the fridge until ready to use.
In the unlikely event that there are any leftover pancakes, keep them covered, in the fridge, for up to 5 days. Reheat in the microwave, in a skillet, or in the oven.
Be sure to read through the 'Tips' section of the blog post for helpful reminders.

Nutrition Information

Show Details

Calories 182kcal (9%) Carbohydrates 20g (7%) Protein 7g (14%) Fat 8g (12%) Saturated Fat 4g (20%) Polyunsaturated Fat 1g Monounsaturated Fat 2g Trans Fat 0.2g Cholesterol 99mg (33%) Sodium 152mg (6%) Potassium 147mg (4%) Fiber 1g (4%) Sugar 4g (8%) Vitamin A 334IU (7%) Vitamin C 0.02mg (0%) Calcium 92mg (9%) Iron 1mg (6%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 182 kcal

% Daily Value*

Calories	182kcal	9%
Carbohydrates	20g	7%
Protein	7g	14%
Fat	8g	12%
Saturated Fat	4g	20%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	2g	10%
Trans Fat	0.2g	10%
Cholesterol	99mg	33%
Sodium	152mg	6%
Potassium	147mg	3%
Fiber	1g	4%
Sugar	4g	8%
Vitamin A	334IU	7%
Vitamin C	0.02mg	0%
Calcium	92mg	9%
Iron	1mg	6%