NORWEGIAN PANCAKES
These Norwegian pancakes are fantastic! They are crepe-like but the batter has more eggs than traditional crepes. That makes them more pliable to work with and easy to roll when cooked. Lightly sweet, these pancakes are heavenly served with powdered sugar and syrup. Great for brunch and weekend breakfasts.
Provided by Sylvia Carroll
Categories Pancakes
Time 1h
Number Of Ingredients 6
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.
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