Stacked Norwegian Pancakes
Elevate your breakfast or brunch game with these Stacked Norwegian Pancakes, a delightfully delicate dish that combines the elegance of paper-thin crepes with the decadence of whipped cream and fresh berries. These golden, tender pancakes are lightly sweetened with vanilla and sugar, making them the perfect canvas for luscious layers of whipped cream and a vibrant medley of strawberries, blueberries, and raspberries. Quick to prepare with a straightforward batter and minimal cook time, this recipe is ideal for impressing your guests or indulging in a weekend treat. Serve this stunning pancake stack as a showstopping centerpiece, full of Nordic charm and irresistible flavor!
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 2 tablespoons granulated sugar
- 0.25 teaspoons salt
- 2 cups whole milk
- 3 large eggs
- 3 tablespoons unsalted butter, melted
- 1 teaspoons vanilla extract
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 cup fresh mixed berries (such as strawberries, blueberries, raspberries)
- 1 tablespoon butter or oil for greasing the pan
Instructions
In a medium mixing bowl, whisk together the flour, sugar, and salt.
In a separate bowl, whisk together the milk, eggs, melted butter, and vanilla extract until well combined.
Gradually pour the wet ingredients into the dry ingredients, whisking until you have a smooth, thin batter. Avoid overmixing.
Preheat a non-stick frying pan or griddle over medium heat and lightly grease with butter or oil.
Pour approximately 1/4 cup of batter into the pan and swirl it around to coat the bottom in a thin, even layer.
Cook for about 1-2 minutes, or until the edges start to lift and the bottom is golden brown. Flip the pancake and cook for an additional 30 seconds to 1 minute.
Transfer the cooked pancake to a plate and cover with a clean kitchen towel to keep warm. Repeat with the remaining batter, greasing the pan as needed.
In a mixing bowl, whip the heavy cream with powdered sugar until soft peaks form.
To assemble the stack, place one pancake on a serving platter. Spread a thin layer of whipped cream on top and add a small handful of berries. Repeat the process, stacking pancakes, whipped cream, and berries until all the pancakes are used.
Top the final pancake with a dollop of whipped cream and a generous handful of berries for garnish.
Serve immediately and enjoy your Stacked Norwegian Pancakes!
Nutrition Facts
Calories |
2594 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 159.2 g | 204% | |
| Saturated Fat | 91.2 g | 456% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 981 mg | 327% | |
| Sodium | 1165 mg | 51% | |
| Total Carbohydrate | 217.5 g | 79% | |
| Dietary Fiber | 12.9 g | 46% | |
| Total Sugars | 69.4 g | ||
| Protein | 55.2 g | 110% | |
| Vitamin D | 8.6 mcg | 43% | |
| Calcium | 765 mg | 59% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 1457 mg | 31% | |
*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.
