Norwegian Pancakes from Kitchen of Light: New Scandinavian Cooking by Andreas Viestad
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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Cooking tools:
- Skillet
- Mixing bowl
- Whisk
- Spatula
- Measuring cup
- Measuring spoon
- Stove
- Plate
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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