I wish I could tell you this was Grandma Gunda’s old family recipe, but it seems Grandma didn’t write down the recipes she knew by heart. I have her old recipe notebook and it’s filled with recipes that she was given by other people. It’s also important to note that these are pancakes, not lefse, and pancakes are much easier to make. I searched the internet and several cookbooks, and combined a few variations of Norwegian Pancakes to come up with this recipe. They look and smell just like I remember. When we were little and Grandma watched us for the day, we always begged for pancakes for lunch. I remember that Grandpa Arne liked his pancakes with little squares of salt pork cooked right in. Unfortunately, I haven’t been able to find a recipe that uses salt pork, nor can I find any salt pork at my grocery store. So for now we’re eating this version of Norwegian Pancakes. They were a huge hit with the boys. The recipe made enough for 4 people for dinner, which we served along with bacon, scrambled eggs and fresh fruit. We all left the table completely stuffed.
“Double the recipe next time Mom.”
Norwegian Pancakes
Ingredients
- 1 1/2 cups all purpose flour
- 1/4 cup sugar
- 1/4 teaspoon salt optional
- 2 1/4 cups milk
- 4 eggs
- 1 teaspoon vanilla
Instructions
- Mix together the dry ingredients.
- Add 1 cup of milk, whisking until thoroughly blended.
- Add remaining milk and continue whisking.
- Beat the eggs and add them to batter along with the vanilla, continuing to whisk until the batter is well blended.
- The batter will be very thin.
- Using an electric griddle or skillet on the stove, add enough batter to form a large thin pancake at least 8 inches in diameter.
- Flip after 1-2 minutes, when the pancake is starting to brown. Cook on the second side for an additional 1-2 minutes until large brown spots appear.
- Serve the cooked pancakes folded in half, and topped with some combination of butter, jam, and a light sprinkling of sugar.
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