Norwegian pancakes are light and airy, delicious pancakes. They are served rolled up (usually in a set of three) and topped with jam.
If you’ve never tried Norwegian pancakes, know that they don’t look like the traditional stack of buttermilk pancakes you’re used to. A traditional pancake is usually thick and chewy. Norwegian pancakes are very thin and delicate pancakes.
- all purpose flour
- jam, to serve
How to make Norwegian pancakes:
Scroll to the end of this article to print the full recipe.
Beat three eggs together. Whisk in the flour and salt. Incorporate the melted butter. And then whisk the milk. This makes the dough you need to make Norwegian pancakes.
Heat a small pan and melt a little butter in it. Add 1/4 cup of pancake batter and stir the pan so that it covers the bottom of the pan and make a round and even pancake. Turn it over when the top seems set. It should be golden brown on both sides. Repeat with all the dough. If you don’t care so much about making nice round pancakes, you can cook them on a hotplate instead.
Stack the pancakes on a plate. Unlike traditional pancakes, Norwegian pancakes are rolled up. This recipe makes three servings. Each serving is three rolled pancakes.
To serve, place 3 rolled pancakes on a plate. You have a few options for toppings. You can certainly sprinkle hot maple syrup on top. But they are traditionally topped with lingonberry or strawberry jam and a pinch of powdered sugar.
These are delicious pancakes for breakfast. This is the kind of specialty pancake that you will find in a very good breakfast or a creperie. They will be called either Norwegian pancakes or Swedish pancakes. It’s pretty much the same thing.
Norwegian pancake fillings:
If you want to get creative, you can lay out Norwegian Nutella pancakes, roll them up, spray whipped cream on top, and add banana slices. They would also be good stuffed with sautéed potatoes and cinnamon or strawberries and cream.
This fork of rolled pancakes gives you an idea of how fine the pancakes are. Norwegian pancakes can be compared to pancakes. They are made the same way and have a similar consistency. The unique method of rolling them up to serve them is what makes these pancakes special. Try this recipe for a weekend breakfast. They are so delicious. Enjoy!
I love these light and airy pancakes rolled up and topped with jam.
Servings: 4 servings (3 rolled pancakes per serving)
- 3 big eggs
- 1 Chopped off all purpose flour
- ½ teaspoon salt
- 2 soup spoons melted butter
- 1½ cups milk
- extra butter for frying pancakes
- jam, To serve
In a large bowl, beat the eggs well. Stir in the flour and salt, the mixture will be thick. Add the melted butter. Gradually stir in milk until dough is smooth.
In a hot nonstick skillet, brown ¼ cup of the dough at a time in a little butter. If shape isn’t an issue, fry several at a time on a large griddle. Return when the top appears to be set.
To serve, roll up with a fork and garnish with lingonberries, strawberry jam or syrup.
- * You can use maple syrup, but the fruit filling is much better – I suggest lingonberry jam (if you can find it) or strawberry jam and a little powdered sugar.
Portion: 1portion, Calories: 249kcal, Carbohydrates: 29g, Protein: 11g, Large: teng, Saturated fat: 5g, Trans fat: 1g, Cholesterol: 156mg, Sodium: 433mg, Potassium: 230mg, Fiber: 1g, Sugar: 5g, Vitamin A: 565UI, Calcium: 140mg, The iron: 2mg