Norwegian Pancakes
Soft, thin pancakes are a classic that works just as well for dinner as for dessert or weekend treats. This recipe for Norwegian pancakes gives you a smooth bat…
Ingredienser
Instructions
Mix the flour and salt in a bowl. Add about half of the milk and whisk until the batter is smooth and free of lumps.
Whisk in the rest of the milk, then add the eggs. Stir until the pancake batter is even.
Let the batter rest for about 30 minutes before cooking. Stir it lightly again before you start frying.
Melt a little butter in a frying pan over medium heat. Pour in a ladle of pancake batter and tilt the pan gently so the batter spreads evenly.
Cook the pancake until the top has set and the underside is golden. Turn the pancake and cook the other side until done.
Place the finished pancakes on a plate and cover them while you cook the rest. Serve the pancakes warm.
Nutrition per serving
Energi ca. 168 kcal
Protein 11.6 g
Fett 10.2 g
Karbohydrater 7.0 g
Fiber 0.0 g
Sukker 6.7 g
Salt 0.8 g
Tips & tricks
If the batter seems too thick after resting, whisk in a little extra milk. Thinner batter gives thinner pancakes, while a slightly thicker batter gives more body and works better if serving them as dessert.
Did you know?
Pancake batter improves when it rests because the flour has time to absorb the liquid. This gives a smoother batter, better texture and pancakes that are easier to cook without tearing. The resting time also makes the batter more stable in the pan.
