Pancakes - Norwegian
Thin-ish like crepes. Works well with both sweet and savory things (toppings?). Pro-tip for ensuring a completely smooth batter without any lumps: Use an immersion blender for the mixing.
Created on 2020-04-13 Last updated on 2020-05-16
Recipe should yield this much: Using a 28 cm diameter pan – 13 pancakes. 925 g.
Estimated time needed: At least 58 minutes. At most 63 minutes.
|300||g||eggs||1 medium sized egg is approximately 50 g.|
|4||tbsp||oil||For frying, can be substituted with butter or lard.|
|0.5||tsp||salt||Optional, use if using unsalted butter.|
⌛ Active time 2 minutes | Passive time 5 minutes
- 50 g butter
Melt butter, and set it aside to let it cool so that it doesn't mess up the eggs.
⌛ Active time 2 minutes
- 300 g eggs | 1 medium sized egg is approximately 50 g.
- 600 g milk
Mix eggs and milk
⌛ Active time 3 minutes
- 250 g flour
To ensure that the mixture ends up completely smooth using an immersion blender works amazingly well.
⌛ Active time 1 minutes
- 0.5 tsp salt | Optional, use if using unsalted butter.
Add the melted butter:
If using unsalted butter add a pinch of salt as well.
⌛ Passive time 30 minutes
Let batter swell for half an hour
⌛ Active time 20 minutes
- 4 tbsp oil | For frying, can be substituted with butter or lard.
Fry on medium high heat:
Add a bit of oil to the pan for frying in between each of the pancakes or just when the pan is getting dry. Let the pan heat up a bit so that you don't start the first pancake in a cold pan. Setting the heat to 6.5 out of 9 seems to work well on our stove, but you'll probably have to do some trial and error to figure out what works for you.