Norwegian Pancakes (Pannekaker)

Image is off of the website

This recipe came from: https://www.norwegianamerican.com/what-makes-a-pancake-norwegian/

Recipe initially published in Daytona’s Scandinavian food blog, Outside Oslo:

www.outside-oslo.com/pannekaker-norwegian-pancakes-for-dinner

I like the denseness of this pancake. It has a lot of egg in it which I like. Don't know if it was a big hit with my family, maybe if we had put syrup on it. I just ate it plain which is good but does lack some flavor. If I were to eat them plain again I might think ahead and add some cinnamon or almond or coconut extract to the batter. 

Ingredients

3⁄4 cup all-purpose flour

¼ tsp. kosher salt

1 tbsp. sugar

1 tsp. vanilla extract

3 eggs

1 ½ cups whole milk

2 tbsps. unsalted butter, melted, plus more for pan

 Directions

Mix all ingredients except butter in a medium-sized bowl using a whisk or fork until the batter is smooth and you have no lumps. Stir in butter. Refrigerate for a half an hour to let the batter rest.

Meanwhile, warm a pan over medium heat. I prefer a well-seasoned cast-iron pan, which minimizes the need for additional butter to keep the pancakes from sticking.

Melt a little butter in the pan. To get started on your first pancake, pour in enough batter to thinly coat the bottom of the pan—I find that a 1⁄3-cup measure is just right for my 10-inch pan. Twirl the pan around to coat the bottom, and when the top starts to set and the edges begin to color slightly, carefully but confidently and swiftly slide a heat-safe silicone spatula under the pancake, jiggling it slightly as you do, and flip the pancake. It will probably need about 2 minutes on the first side and a minute or so on the second. When done, use the spatula to roll the pancake in the pan and transfer to a plate.

Repeat until you’ve used up all the batter, adding a little butter to the pan between pancakes if necessary. Cover the pancakes with a tent of foil paper as you go to keep them warm.

Serves 2 to 3.