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.

Pancakes – Norwegian

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.

Ingredients

600 g milk
300 g eggs 1 medium sized egg is approximately 50 g.
250 g flour
50 g butter
4 tbsp oil For frying, can be substituted with butter or lard.
0.5 tsp salt Optional, use if using unsalted butter.

Scaling

Percent %
By ingredient

Timeline

Directions

⌛ Active time 2 minutes | Passive time 5 minutes

  • 50 g butter

Melt 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

Add four:

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.