I am inspired by the stories and traditions passed down from generation to generation. Norwegian cooking at its simplest and most elaborate. That’s what you will find here. Seasonal cooking, local ingredients, local artisans, and simple gatherings.  READ MORE...

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February 2019

February 22, 2019

Pannekaker (Norwegian Pancakes)

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Norwegian Pancakes (Pannekaker)
Norwegian Pancakes (Pannekaker)

The smell of eggy batter cooking atop a skillet is almost unmistakable. It draws you in as it evokes loving memories to the forefront.

Pancakes (pannekaker) are deeply embedded into the Norwegian food culture. They’re typical “farm to table” food, with the ingredients sourced from a working farm – eggs from the hens, grain from the fields, and milk from the cows.

Pancakes are also an ideal base for sweet or savory toppings and fillings and are enjoyed extensively throughout the country by one and all for a multitude of occasions.

Norwegian Pancakes (Pannekaker)

The Norwegian pancake is loved off the table as well. The fairytale, Pannekaken “The Pancake”, was collected and published in 1842-1844 by Peter Asbjornsen and Jorgen Moe as part of their collection of Norwegian tales. The story, similar to the American tale of The Gingerbread Man, which first appeared in print in 1875, tells the story of a pancake that runs away from a hungry family. The pancake meets others along his journey wishing to eat him only to escape until he finally falls for the cunning lies of the pig and gets eaten.

While the moral of the story delves into topics regarding possession and lying, as well as not trusting anyone without consideration, the use of a pancake as the main character is a simple one. That is, it’s easy to relate to the desire one gets when a freshly cooked pancake comes off the pan. Most people wouldn’t turn down a pancake if they were offered one, they might even chase one down if it started to run away.

Når jeg har gått fra kone krone, gamlefar’n og syv skrikerunger, fra mann brann, fra høne pøne, hane pane, ande vanne og fra gåse våse, så kan jeg vel få gå fra deg, gasse vasse», sa pannekaka, og tok på å trille og trille det forteste den orket.

Asbjørnsen og Moe. “Pannekaken”, Norske Folkeeventyr. Photo credit: eventyrforalle.no
Norwegian Pancakes (Pannekaker)
Norwegian Pancakes (Pannekaker)

The Norwegian pancake is thin and eggy. Delicate, and yet hearty at the same time. When using fresh farm eggs, they take on a beautiful golden yellow color from the yolks. There are variations of the recipe and ways to serve them, but this is the most common and straightforward one, using all-purpose flour, milk, and eggs.

Pannekaker (Norwegian Pancakes)

(Serves 4)

  • 1 ½ cups (180 g) all-purpose flour
  • ½ teaspoon salt
  • 2 cups plus 1 tablespoon (500 ml) milk
  • 4 large eggs
  • Butter, for frying

In a large bowl, combine the flour and salt.

Slowly whisk in the milk, a little at a time, until you have a smooth batter without any lumps. Add in the eggs and mix well to combine.

Let the batter swell for 15 to 20 minutes.

Heat a frying pan or skillet over medium heat. Place a little butter in the pan to evenly coat it, using more or less as needed throughout cooking to prevent sticking. Ladle in some of the batter, moving the pan around to coat the bottom evenly. Cook until the bottom of the pancake has set and turned golden in color. Flip it over with a spatula to finish cooking the other side. Transfer the pancake to a plate (cover to keep warm) and continue this process until all the batter has been used up.

Serve with your favorite toppings or fillings, such as jam and sour cream.

Nevada Berg

Nevada is a utah native and norwegian by heart. When not crafting culinary delights she enjoys her family time and tending to her animals. You most certainly can find her perusing her property for wild berries.

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  1. Janice Quick says:

    I grew up on these made by my Norwegian mother and now serve them to my son a lot. I love these with cardamom.

  2. Cordell Hanson says:

    I never had these growing up, but they look like they should be very easy to make. Thank you for sharing this recipe, along with all the beautiful pictures, on your Instagram page. I will have to give making these a try sometime soon!

  3. Therese says:

    Blueberry jam is jam traditionally used on pancakes in Norway, wish you had a sentence about that.???? The rest of the story is perfect, thant you for an interesting blog! ❤️

  4. […] takes the humble Norwegian pancake to the next level and turns it into a full meal. In other words, it’s the pimped out […]

  5. Janet S says:

    Love these delicious pancakes. They have always been my ‘go to’ meal when in doubt. Now my sons make them for their family. Everyone loves them and they always turn out great. Thank you for sharing your wonderful kitchen and life.

  6. Noemi says:

    Hi Nevada,

    I am Hungarian, and I was surprised to see your post because these pancakes (called palacsinta in Hungarian) are also very popular in Hungary. We prepare it in many different ways, but my kids love it with cinnamon, sweetened cocoa powder or sweetened cottage cheese. I love your site!

    • nevada says:

      Hi Noemi, thank you! I love how there are foods that are found across cultures, each with a little twist. Thanks for sharing yours.

  7. Arnie Slater says:

    I will never buy pancake mix again! Perfect every time!
    Takk for maten

  8. Trond A. Efraimsen says:

    We always ate these with just sugar on it … rolled it and ate it 🙂 still do from time to time.

    That being said, in the 70’s we used sugar on everything !!! hehe, for breakfast we would use the ending on bread like “skalker” as we called it, break them up into a bowl, pour milk on it and cover with sugar (that was my “Cornflakes” in the morning), sometimes we changed it and used Havregryn (Oatmeal, the fine grained ones) with milk and sugar (made me gazzy tough). We used sugar on the bread too as toppings.. and because Brus (or soda drinks) where expensive we used sugar in water to compansate hehe.

    Even that sugar was back then also taxed as luxury item 🙂

    Sugar was used on alot of our food, even things like blood sausages to sweeten them abit more.

  9. Lauren says:

    My grandfather brought the recipe with him when he emigrated to the USA. I grew up eating them on weekends usually spread with butter and honey or white or brown sugar and rolled up. Delicious.

  10. Dan says:

    cheers from Drangedal, Telemark, we were just out picking wild blueberries and found the most awesome recipe, the kids loved making all of this right from the plucking cheers and skål

    • nevada says:

      I’m so happy to hear that! Picking wild berries is such a great way to spend time together and get something delicious to eat out of it 🙂

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