Sneha's Recipe: Norwegian

These Norwegian pancakes are thinner, lighter, delicate, and yet hearty. Pancakes are ideal for breakfast, for a brunch or a perfect sweet for dessert after a meal or savoury toppings and fillings for lunch boxes. Since I, was making this sweet, added vanilla extract.
Makes 8 pancakes used a 10" skillet
250ml Cup
Ingredients
2 Eggs
1 Cup All Purpose Flour
1½+- Cups Milk
¼ Teaspoon Salt
¼ Teaspoon Vanilla Extract
1 Tablespoon Caster Sugar
Butter for greasing the pan

Method

Whisk the eggs, salt, sugar, milk until they turns frothy, now add the flour and whisk everything into a thin batter. Let this rest for 10 minutes.

Heat a greased non stick pan with butter on medium flame, spoon the batter and move the griddle to form a thin circle.

Cook on on low flame until they turns light golden in color from the bottom. Then flip and let is cook for a minute. Remove to a plate. Repeat with remaining batter.

Serve warm with powdered sugar, jam or Nutella.
These were great! Thin and tasty, not very sweet, perfect with sweet toppings or savory fillings! A must try recipe!

Labels: Pancake, Norwegian, Sunday Funday, Breakfast, Brunch, Savory

For Sunday Funday we are Cooking for Leif Erikson Day

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Kjøttkaker med brunsaus (Norwegian Meatballs) from A Day in the Life on the Farm

Norwegian Havre Kjeks (Sweet and Salty Oatmeal Rounds) from Karen’s Kitchen Stories

Pannekaken - Norwegian Pancakes from Sneha’s Recipe

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Swedish Pickled Herring Appetizer from Palatable Pastime

These are absolutely delicious and amazing to look at. Must try these. Love the Pink Salmon. We very rarely get to see this fish in super market. When I, seen this fish it reminded of the fish preparation that I enjoyed during our stay in Norway.
Ingredients for Tart
1 Cup Flour
45 Grams Unsalted butter
Salt to taste
1 Tablespoon or Less Cold water
For The Filling
1 Medium Potato - cut into tiny cubes

75 Grams Grated Cheese

To Poach the Salmon
200 Grams Norwegian Salmon fillet
½ Cup Milk

1 Fresh Red Chilly

3 Garlic Cloves

¼ Teaspoon Salt or to taste
For the Dill Sauce
200 Ml Milk
2 Tablespoons Corn Flour½ Tablespoon Butter
¼ Teaspoon Black Pepper powder

¼ Teaspoon Red Chilly Flakes
A Pinch of Nutmeg powder
Salt to taste
1 Tablespoon Chopped Dill
Dill for garnishing

Method

Rub the cold butter with the flour, salt and oregano till it resembles coarse crumbs. Add ice cold water. Using your fingers, mix very gently to bring the flour and butter mixture together to form dough. Wrap the dough in a cling film and refrigerate it for 30 minutes. Take out the dough, place it between two parchment papers and roll it gently to form a circle. Place the rolled crust in the tart pan (9 inch) uniformly and cut out the extra portion. Now fill the tart with beans. Bake the tart crust at 180 degrees C for 15 minutes.

For filling

Poach the salmon in milk, salt, garlic and fresh red chilly for a minute or two on each side.

Take it out and let it cool then flake it with a fork.
Peel, wash the potatoes and cut into small cubes. Parboil the potatoes them. Keep aside to cool . Season with salt and fry in very hot oil. When the potatoes are fried, place them on a absorbent paper to take off all the excess oil.
For the Dill Sauce

Place the butter in a saucepan and heat over low heat. When the butter start to melt, add the flour with a little milk and whisk until the flour is dissolved. Gradually add the rest of the milk, increase to medium heat and stir until a homogeneous and creamy mixture, about 10 minutes.
Turn off the heat and season with a little salt, pepper and nutmeg. Mix the seasonings in the sauce and let cool.
Dill sauce is ready.