Norwegian Style Pancakes!
So its been a little while since i’ve done any sort of blogging personally. Been so caught up in my studies and the website, that i simply haven’t found time.
Tomorrow (February 25th) is Pancake day! so Here’s a very appropriate thing to return with! Norwegian Style Pancakes, these are made per a recipe i learned from my beloved grandmother, but a little twist on it just to add an extra hint of extra taste to it. i Remember many many times as a child we would go to my grandmother and grandfathers house, to stay over for the night or to spend time with them, and it became tradition, if not almost mandatory that we make pancakes. So the other day i decided i wanted to make some. did them more or less by heart, for the first time in over a year, and that was proceeded by almost 10 years where i hadn’t made them.
Ingredients / shopping list
2-4 Eggs (depending on your serving size)
1l of Milk (you’ll use about half. but to make sure it doesn’t thicken to much on you, its important to have a little extra to blend in)
1kg of Flour (you’ll use about half, any kind of finely ground should work just fine)
Sugar (a couple spoons full)
Salt ( a teaspoon or so, just sets a little savoury taste to this otherwise relatively sweet dish)
Butter (for the pan when you are making the pancakes)
Olive Oil (just a little splash of it for taste.) ((Optional))
Cardamom (Freshly ground or previously ground, your call) ((Optional))
Ice Cream to serve with. (organic salted caramel ice cream is a personal favourite)
Make the Batter
- Bring out a big mixing bowl, put in about half a kilo or a little less worth of flour. 1-2 spoons of sugar, a little bit of cardamum, and the teaspoon of salt.
- Pour in about half the milk and stir vigorously.
- Pour in the rest of the milk, stir more, crack one egg at a time and stir them in, i used 4 in the end because just like eggs.
- Add just a little splash of olive oil, it helps but a little extra taste on it, i find anyway.
- The batter should be fluid and free of clumps. Make sure to taste a bit along the way, if its too salty for your liking, add a little sugar, too sweet? add some salt.
- Let the batter rest a little before use. Most say 30 minutes, taste-wise i don’t think you’ll find it makes too much difference if you use it immediately.
Make the Pancakes
- Bring out a frying pan, and a spatula. When it comes to selecting a frying pan. its important to think about what size you want the pancakes. In this circumstance i made them in my small pan i usually make my eggs with, therefore i got a total of 20 pancakes from the serving of batter i made. though the process of turning them took a little practice. i’m more used to big pans to do it, But even with that, the turning takes some technique.Equally between the two (large or small pan), make sure to coat the pan properly first with your anti-stick of choice. I do butter. Healthier options do exist but i use butter. In the small pan, ive taken to using a toothpick or something just to check the underside of the pancake before turning it. In a larger pan, you’ll see small holes or air-bubbles appear on the surface you haven’t yet fried. when these holes are prevalent on most the surface its time to turn it. Use a temperature that is comfortable to work in. There is no use having too much heat because you will stress yourself and most likely burn a couple. But there is also no use in it being to low because you’ll take 5 minutes on each side of the pancake for it get about right. Cook until you have emptied your mixing bowl of batter, and serve with ice cream, or your topping of choice. Usually id use jam, butter, sugar, but obviously syrup of some sort is a typical choice too. BON APETITE!