Norwegian Pancakes from Kitchen of Light: New Scandinavian Cooking by Andreas Viestad

Norwegian Pancakes from Kitchen of Light: New Scandinavian Cooking by Andreas Viestad

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NORWEGIAN PANCAKES ARE QUITE DIFFERENT FROM AMERICAN PANCAKES. THEY ARE NOT LEAVENED AT ALL AND ARE MORE LIKE A COMBINATION OF A FRENCH CRÊPE AND A THIN OMELET. LIKE CRÊPES, THEY CAN BE SERVED...

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Ingredients

  • 1 tablespoon sugar or honey, plus more for serving
  • 3 tablespoons unsalted butter, melted, plus butter for cooking
  • 1½ cups whole milk
  • Blueberries or strawberries for serving
  • 3 large eggs
  • ⅔ cup all-purpose flour
  • ¼ teaspoon salt

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