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
MethodWhisk 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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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 CupIngredients2 Eggs 1 Cup All Purpose Flour1½+- Cups Milk¼ Teaspoon Salt¼ Teaspoon Vanil...
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