Norwegian Pancakes with Salmon (+ other fillings)
These are thin Norwegian pancakes with a lot of eggs in the batter. They can be served warm or cold. as an appetizer, main course, or dessert. If you cook them in a 5 - 6 inch (14 cm) pan, this recipe will yield about 15 small pancakes.
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Servings: 15
Ingredients
- 3 eggs
- 2 and 1/2 cups milk
- 3/4 cup flour
- 1/2 tsp salt
- 1 tbsp butter
For sweet pancakes
- 1 tbsp sugar
- 1 tsp cardamom
Instructions
- Pour half of the milk in a bowl. Add the egg, salt, and all of the flour. Stir until there are no clumps.
- Add the rest of the milk and stir again.
- Melt the butter and stir it into the batter.
- Let the batter rest for 30 minutes.
- Heat a pan on medium heat and add a little bit of butter. You only need to add butter before the first pancake.
- When the butter is light brown, add batter to the pan and tilt pan around until the entire pan is covered in batter. The amount of batter needed depends on the size of your pan.
- If filling the pancakes now, cook until the top hardens and the bottom is golden. Add a thick stripe of filling along the center, and then roll or fold the pancake before removing from the pan.
- If filling the pancakes later, flip the pancake to cook until golden on both sides.