Norwegian Pancakes Food

NORWEGIAN PANCAKES - PANNEKAKEN

Steps:

• Combine the eggs and milk in the container of a blender. Add the flour, salt and sugar, and blend until smooth.
• Heat a skillet over medium-high heat, and coat with cooking spray or butter. Scoop about 1/4 cup of batter into the skillet, and tilt the pan to coat the bottom. Cook until the top looks dry, about 30 seconds. Carefully slide a spatula under the pancake and flip. Cook for a few seconds on the other side, just until browned. Remove to a plate, and repeat with remaining batter.

NORWEGIAN THIN PANCAKES

Steps:

• Beat together the eggs and sugar.
• Add the milk and salt, and then the flour, mixing until smooth.
• Let the batter rest for 20 minutes.
• Butter a very hot skillet lightly.
• Laddle 2 to 3 tablespoons of batter into the skillet, and tilt it around so the batter spreads out to make a 7 inch diameter pancake.
• The batter will firm up quickly.
• When the first side is brown, turn and brown the other side.

NORWEGIAN PANCAKES

Steps:

• Whisk together well the sugar, eggs, salt, milk, and flour in a large bowl until there are almost no lumps.
• Heat a medium-sized nonstick skillet or a crepe pan (sprayed first with nonstick spray) to medium-low.
• Pour a THIN layer of batter into the skillet, about 1/4 cup or so- it should be just enough batter to coat the bottom of your pan.
• Swirl the pan to coat pan evenly with the batter.
• Carefully but quickly flip the pancake as soon it looks like it has started to very lightly brown and has begun to bubble.
• Once flipped, the second side only takes a few more seconds to cook- remove quickly to a plate.
• Immediately spread pancake with a small amount of butter and about 1/2 tsp of jelly or to taste (do not overfill with either or it will get soggy and too sweet).
• Roll up into a tube, jelly-roll style and serve.
• Repeat with remaining batter.
• Note: If possible, assign a helper to spread the butter& jam onto the cooked pancakes as they come out of the pan.
• You may need to re-whisk the batter between each pancake as it may settle.
• Also, I sometimes need to add a fresh spray of nonstick spray to the pan between pancakes.

AUTHENTIC NORWEGIAN KJøTTKAKER MEATBALLS

Steps:

• Put the dry ingredients into a medium sized bowl; corn starch, flour, paprika, salt, pepper, and nutmeg.
• Add milk and whisk well until no lumps remain.
• Add meat and stir with a spoon until completely combined and sticky.
• Add olive oil or butter to a frying pan on medium-low heat.
• Shape meat balls with spoons or a meatball scoop, dipping your tool of choice in water now and again to keep meat from sticking.
• Drop the meat balls on the frying pan, flattening them a little bit with a turner.
• Cover and fry until browned on the top and bottom, a few minutes on each side.
• Keep hot until ready to serve.
• Serve with brown gravy, potatoes boiled in lightly salted water, and steamed vegetables such as a blend of cauliflower, carrots, and broccoli.
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• GRAVY:
• In a medium sized sauce pan on medium-low heat, melt butter.
• Add flour and onion powder. Whisk together into a smooth roux, and cook while whisking now and again until the flour mixture has turned medium-brown. This should take 8-10 minutes.
• Pull away from the heat and add all of the water while quickly whisking together to avoid lumps. But be careful, the flour mixture will be very hot and may hiss loudly when you add cold liquids. Alternatively, you can heat the liquid before adding.
• Also add the beef base, and bring to a boil while whisking often. The gravy will thicken. Reduce the heat and boil gently for 7-10 minutes until smooth. Stir once in a while.
• Add the meatball drippings from frying, which will add a lot of great flavor!
• Add heavy cream and stir well. (Optional)
• Serve over Norwegian meatballs.

TRADITIONAL NORWEGIAN PANCAKE RECIPE

Steps:

• Whisk together milk and flour with a wire whisk until smooth and no lumps remain.
• Add sugar, salt, and vanilla, and whisk into the batter.
• Add the eggs, and whisk only until blended together.
• Let sit for 20 minutes.
• Mix in melted butter.
• To fry, heat skillet over medium heat until hot enough for a pat of butter to sizzle. Swirl the butter around in the skillet.
• Pour a small amount of batter in the center of the skillet, then quickly tilt it to all sides until it covers as much of the bottom as possible. Keep tilting until it won't spread out anymore.
• Let the pancake fry over medium heat until browned underneath, flip, then brown on the other side as well. It should take less than a minute to fry each side.
• Remove from skillet and keep warm on a plate covered with a towel.
• Repeat with remaining batter, adding pancakes to the plate to form a stack.
• Adjust the amount of batter as needed as you fry more pancakes. The pancakes should be very thin.
• Whisk together milk and flour with a wire whisk until smooth and no lumps remain.
• Add sugar, salt, and vanilla, and whisk into the batter.
• Add the eggs, and whisk only until blended together.
• Let sit for 20 minutes.
• Mix in melted butter.
• To fry, heat skillet over medium heat until hot enough for a pat of butter to sizzle. Swirl the butter around in the skillet.
• Pour a small amount of batter in the center of the skillet, then quickly tilt it to all sides until it covers as much of the bottom as possible. Keep tilting until it won't spread out anymore.
• Let the pancake fry over medium heat until browned underneath, flip, then brown on the other side as well. It should take less than a minute to fry each side.
• Remove from skillet and keep warm on a plate covered with a towel.
• Repeat with remaining batter, adding pancakes to the plate to form a stack.
• Adjust the amount of batter as needed as you fry more pancakes. The pancakes should be very thin.

TRADITIONAL NORWEGIAN PANCAKES

Steps:

• Combine the flour and salt in a medium bowl. Add the eggs, milk, and sugar, whisk until you have a light batter; make sure there are no lumps. Stir in the melted butter. Let rest for 30 minutes.
• Heat 2 teaspoons butter over medium heat in a cast-iron or other heavy skillet. Add 1/3 cup of the batter and immediately tilt the skillet so that the batter spreads out evenly.
• Cook for approximately 3 minutes, until the batter has set on top, then flip, using a spatula. Cook for 2 minutes, then transfer to a plate. Repeat, stacking the cooked pancakes, until you have used all the batter.
• Serve the pancakes warm with berries and sugar, or cheese and ham.

NORWEGIAN PANCAKES - PANNEKAKEN

Steps:

• Combine the eggs and milk in the container of a blender.
• Add the flour, salt and sugar, and blend until smooth.
• Heat a skillet over medium-high heat, and coat with cooking spray or butter.
• Scoop about 1/4 cup of batter into the skillet, and tilt the pan to coat the bottom.
• Cook until the top looks dry, about 30 seconds.
• Carefully slide a spatula under the pancake and flip.
• for a few seconds on the other side, just until browned.
• Remove to a plate.
• Repeat with remaining batter.

NORWEGIAN PANCAKES

Steps:

• Melt butter into a mixer than add ingredients in order as listed.
• It should become like a pancake constancy.
• Pour into a medium heated pan.
• Fill up whole pan with mix, then pour out extra mix back into the bowl.
• Flip over pancake when it becomes golden brown on the bottom.
• Serve hot and sprinkle with sugar or jelly.
• Roll up and eat!

LIGHT AND FLUFFY NORWEGIAN PANCAKES

Steps:

• Beat together the whole milk, water, and eggs in a measuring cup until the ingredients are completely combined.
• Whisk in the sugar, melted butter, and vanilla extract .
• Place the flour in a separate bowl. Slowly add the liquid mixture to the dry mixture, whisking as you incorporate them together. This will ensure a smoother batter. Instead, you can also add all of the ingredients to a blender and blend until smooth. This will also help prevent lumps.
• Coat your cast-iron skillet with butter or cooking spray. Turn your stove to medium heat so the pancakes will not burn. Place about 1/2 cup of the batter into the center of the skillet. Use a wooden spoon to spread the batter evenly in the pan, or hold the handle (use a pot holder) to swirl the batter , so it completely coats the bottom of the pan. Let the pancake cook for about a minute and then flip with a spatula . Cook for another minute and then remove from the pan. Sprinkle with powdered sugar and top with lingonberry jam.

SWEDISH PANCAKES (PANNKAKOR)

Steps:

• Gather the ingredients.
• In a blender , combine the flour, salt, milk, eggs, sugar, and vanilla extract. Combine on high speed until completely incorporated and a thin batter has formed.
• Let the pancake batter sit and rest at room temperature for 30 minutes.
• Whisk in the seltzer and heat up your cast iron or non-stick pan to medium-high heat.
• Add a little bit of the butter to the pan and spread it around with a silicone or pastry brush to completely coat the pan. Turn the heat down to medium heat.
• Add enough batter to coat the bottom of the pan completely and swirl it around to completely coat. (The pancakes are very thin so don't pour in too much batter or it will make the pancakes thicker in texture.)
• Cook for about one minute and then carefully flip with a soft spatula. You can also flip using the pan and a quick handle movement.
• Cook for another 20 seconds on the second side. Remove from the pan and stack on a plate. You can stack the pancakes on top of each other as they cook. Add a little more butter to the pan before cooking each pancake.
• Add the strawberry jam to a pan and whisk in the water. Heat the jam until it's hot and slightly thinned.
• Fold the pancakes into triangles and top with the jam and whipped cream. You can also sprinkle powdered sugar on them if you wish.
• Serve and enjoy!

NORWEGIAN PANCAKES

Steps:

• 1. Melt butter in skillet. Set aside while you mix remaining ingredients.
• 2. In an electric mixer (or blender), combine eggs, milk, flour, sugar and mix until smooth.
• 3. Add cardamom.
• 4. Last, add melted butter. The batter should be thin.
• 5. Using a ladle, put a spoonful of batter into a warm skillet sprayed with non-stick spray.
• 6. Lift skillet and 'roll' around to spread the batter so that it covers the bottom of pan.
• 7. When top loses its sheen flip the pancake. It takes some practice to do this without having it wrinkle or turn under on itself.
• 8. The second side cooks quicker than the first one. Pancakes should be a golden color as in photo.
• 9. Stack pancakes on stoneware plate as they cook and they will stay warm until all are done.
• 10. Serve with your desired filling. We either sprinkle lightly with sugar, or add a thin layer of syrup, or softened cream cheese. Roll up.