Best 6 Stacked Norwegian Pancakes Recipes

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 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.

PANCAKE STACK WITH SYRUP

Steps:

• In a small bowl, combine the flour, sugar, baking powder and salt. Combine the egg, milk and oil; stir into dry ingredients just until combined. Pour batter by 1/3 cupfuls onto a lightly greased hot griddle. Turn when bubbles form on top of the pancake; cook until second side is golden brown., Meanwhile, in a small saucepan, combine syrup ingredients. Cook until sugar is dissolved. Serve with pancakes.

STACKED NORWEGIAN PANCAKES

Steps:

• Sift flour and salt.
• Add milk and eggs, and beat together very well. Batter should be the consistancy of heavy cream.
• Heat a10 inch pan,lightly greased.
• Pour a little batter into the pan, and tilt the pan around to spread the batter evenly and thinly over the bottom.
• When lightly brown, flip and cook the other side.
• Put on a serving plate and spread with jelly.
• Repeat, stacking 6-8 pancakes in one pile.
• Slice like a cake and serve hot.

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.