Pannekaken
Pannekaken are classic thin Norwegian pancakes similar to crêpes.They are made with milk, flour, eggs, butter, and a little sugar.The batter is cooked in a thin layer until golden and tender.They have delicate edges and a soft, flexible center.Berry jam, sugar, and whipped cream make wonderful sweet toppings.They can also be filled with savory ingredients for a hearty meal.
Ingredients
For the Pancakes
- 2 cups all-purpose flour
- 2½ cups whole milk
- 3 large eggs
- 2 tablespoons granulated sugar
- ½ teaspoon salt
- 3 tablespoons melted butter
- Butter, for cooking
Traditional Toppings
- Strawberry or raspberry jam
- Blueberry jam
- Granulated sugar
- Whipped cream
- Fresh berries
- Powdered sugar, optional
Instructions
Prepare the Batter
- Add the flour, sugar, and salt to a large mixing bowl.Gradually whisk in about half of the milk until you have a smooth, thick batter without lumps.Add the remaining milk and whisk until the batter becomes thin and pourable.Beat the eggs separately, then whisk them into the batter.Add the melted butter and optional vanilla extract.The finished batter should be noticeably thinner than American pancake batter, similar to a crêpe batter.
Rest the Batter
- Cover the bowl and let the batter rest for approximately 15–30 minutes.This allows the flour to fully hydrate and helps produce more tender pancakes.Give the batter a gentle stir before cooking.
Heat the Pan
- Place a nonstick or well-seasoned skillet over medium heat.Lightly grease the pan with butter.The pan should be hot enough for the batter to begin setting immediately but not so hot that the pancake browns before it cooks through.
Cook the Pancakes
- Pour approximately ¼ cup of batter into the center of the pan.Immediately tilt and rotate the pan so the batter spreads into a thin, even circle.Cook for approximately 1–2 minutes, or until the edges begin to look dry and lightly golden.Carefully loosen the edges with a thin spatula and flip the pancake.Cook the second side for approximately 30–60 seconds.Transfer to a plate.
Keep Them Warm
- Stack the cooked pancakes on a plate and cover loosely with a clean kitchen towel.You can also keep them warm in a low oven until ready to serve.
Serve
- For a traditional sweet presentation, spread each pancake with strawberry or raspberry jam.Sprinkle with sugar and fold or roll the pancake.Add whipped cream and fresh berries if desired.
Notes
- The batter should be thin and pourable.
- Resting the batter helps create a smoother texture.
- Use medium heat to prevent excessive browning.
- Lightly butter the skillet between pancakes when necessary.
- Swirl the pan immediately after adding the batter.
- Thin pancakes cook quickly, so watch them carefully.
- Keep cooked pancakes covered to prevent them from drying out.
- Serve them warm for the best texture.