In honor of National Pancake Day, I thought I would do a quick post about my favorite pancakes: Norwegian ones! Not unlike the Swedish style, they are very thin and the batter is slightly sweet, much like the French crepe.
Photo source: hobbykokken.no
As opposed to Americans, however, Norwegians will serve pancakes for dinner, you would never see them for breakfast (naughty!) . I used to serve up Norwegian pancakes at my local farmer market stand, which by the way, I’m happy to report was a huge success! One of my regular customers, referring to her 6-year old son, exclaimed “Oh boy, doesn’t he wish he lived in Norway!” astounded that we actually would eat these for dinner.
Growing up, I always looked forward to ‘pancake day’ – traditionally this was Saturday, since we would have “dinner” very early then (2 pm!) and save our appetite for a special treat at night, when my mom would make exotic, international dishes such as pizza, tacos or Greek moussaka. Saturday was, as you can imagine – a day we all looked forward to as kids.I would eat the pancakes just plain with some granulated sugar, with some jam or even drizzled with honey. It was not unusual for me to kill four or five pancakes in one sitting. Guess I’ve always had a big appetite! 🙂
Let’s face it; every country in the world has their version of “pancakes”. The Americans have their thick, fluffy pancakes, the Russians have their luxurious blini, the Chinese have their delicate spring roll, the Mexicans their amazing tortilla, the French probably rule the pancake world with their beautiful crepes, the Indians impress with their dosas and the Italians with their aromatic crespelle. I love them all! They are eaten for breakfast, lunch, dinner and dessert, as well enjoyed as a snack anytime. They can be savory or sweet, made with all kinds of flour, have different thickness and texture and ingredients and the proportion of ingredients will vary greatly depending on what country, region, town and household you visit. Pancakes qualifies as an international food that is recognizable in every corner of the world. Seldom do we run into someone who doesn’t get excited at the mention of this dish, as someone can always find a way to enjoy this food.
The most unique and traditional (and in my opinion, delicious) way to serve pancakes in Norway is with bacon and blueberry jam. The salty flavor and crunchy texture of the bacon marries perfectly with the sweet, velvety mouth feel of the pancakes and the jam. If you don’t eat bacon, try spreading the pancakes with the blueberry jam, and then place a dollop of sour cream on top after the pancake is cooked. Not unlike the Russian blini, except sweet !
Photo Credit: tine.no
You may think this combination sounds strange, but I would love for you to try these – and feedback is appreciated! Quick and simple, but incredibly satisfying – I have a feeling you will make these again and again! Happy cooking!
6 tbsp sugar
2 cups whole milk
2 cups all purpose flour
1 tsp salt
50 grams (about 1/2 stick) unsalted butter, melted
Butter for frying the pancakes
1 lb bacon, cooked /sauteed until crispy, and crumbled
blueberry jam (home made or get your best store bought brand)
Whisk eggs, sugar and milk together until a homogenous liquid. Add in flour and salt and combine well. The melted butter gets added in at the end. Make sure all the lumps are gone and the batter is smooth, let rest for 30 minutes. Heat a little butter on a large non stick saute pan over medium heat, and pour a generous ladle of batter into pan. Crumble a handful of bacon over the pancake, spread a tablespoon or two of blueberry jam on top and cook until the top starts to dry out. Start rolling the pancake together or fold in half with a spatula, then in half again (like a triangle). Flip over and cook all the way through – this should take no more than 2 minutes total.
Photo Credit: vasaan.no