Honestly, I don’t know if they are Norwegian, Swedish, or just crepes, but as I was growing up, we called them Norwegian pancakes. They are a family favorite. Add cheese and microwave for a lunch if you have any leftovers (I have to make a triple batch if I want to have any chance of having leftovers).
- 1.5 c. flour
- 3 Tbs. sugar
- 1/2 tsp. salt
- 3 eggs
- 2 c. milk
- 2 Tbs. melted butter
Heat your pan (if electric, set it to around 325-350 degrees)
Break the eggs in a bowl and mix in some milk. Add the rest of the ingredients (except the butter) and mix really well (feel free to use a mixer). Melt the butter on your griddle (we use an electric frying pan) then drain the butter out and mix it in the batter.
Use a 1/4 c. measuring cup to put batter on the pan. When it starts to bubble, flip it. The pancakes should have a light brown pattern on them when ready. If they cook too fast, turn down the heat.
2 responses to “Pancakes – Norwegian Style: It's the Perfect Crepe”
[…] to be there by 1pm to get ready. So we had a leisurely morning. They slept in and I had an excuse to make Norwegian pancakes (I really miss that. There is nobody left to make them for — so sad). It was delightful. CJ […]
I’d love to learn how to make these!