Norwegian Thin Pancakes
Delight in the delicate, buttery goodness of Norwegian Thin Pancakes, a Scandinavian classic that's perfect for breakfast, brunch, or dessert. These thin, crepe-like pancakes are made from a simple batter of all-purpose flour, milk, eggs, and a touch of sugar, resulting in a silky-smooth texture and subtly sweet flavor. With a quick 10-minute prep time and a light, golden finish, these pancakes are as versatile as they are easy to make. Master the art of swirling the batter in a hot pan to achieve their signature thinness, then enjoy them stacked high and served with your favorite toppings—think vibrant jam, powdered sugar, fresh berries, or even a dollop of sour cream for a savory twist. Perfect for impressing guests or indulging in an everyday treat, Norwegian Thin Pancakes bring international flair to your kitchen with their irresistible balance of simplicity and elegance.
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Recipe Information
Ingredients
- 250 grams All-purpose flour
- 500 milliliters Milk
- 3 large Eggs
- 30 grams Butter
- 15 grams Sugar
- 2 grams Salt
- 15 grams Butter (for cooking)
Instructions
In a mixing bowl, combine the all-purpose flour, salt, and sugar. Whisk to combine and set aside.
In a separate large bowl, whisk the eggs thoroughly. Gradually add the milk to the eggs while continuing to whisk.
Slowly add the dry flour mixture to the wet egg and milk mixture, whisking continuously to avoid lumps. The batter should be smooth and slightly runny.
Melt the butter (30 grams) and let it cool slightly. Stir the melted butter into the batter until fully incorporated.
Let the batter rest for at least 10 minutes. This helps the flour absorb the liquid and improves the pancake texture.
Heat a non-stick skillet or crepe pan over medium heat. Add a small amount of butter (approximately 1-2 grams) to the pan, letting it melt and coat the surface.
Pour a small ladleful (roughly 50-70 milliliters) of batter into the pan. Lift and tilt the pan to spread the batter evenly into a thin, circular sheet.
Cook the pancake for about 1-2 minutes, or until the edges begin to lift and the bottom is lightly golden brown. Carefully flip the pancake using a spatula and cook for another 30 seconds to 1 minute.
Repeat the process with the remaining batter, adding a small amount of butter to the pan as needed to prevent sticking.
Once all pancakes are cooked, stack them on a plate and cover with a clean kitchen towel to keep them warm.
Serve the Norwegian thin pancakes with your preferred toppings, such as jam, powdered sugar, fresh berries, or a dollop of sour cream.
Nutrition Facts
Calories |
1786 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.8 g | 83% | |
| Saturated Fat | 33.0 g | 165% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 708 mg | 236% | |
| Sodium | 1363 mg | 59% | |
| Total Carbohydrate | 231.7 g | 84% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 41.4 g | ||
| Protein | 62.2 g | 124% | |
| Vitamin D | 9.0 mcg | 45% | |
| Calcium | 772 mg | 59% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 1290 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
