NORWEGIAN PANCAKES - PANNEKAKEN
My Norwegian grandmother made this for us as a treat, and it continues to be a favorite my mother makes for my kids. Very easy and versatile. Serve rolled like a crepe with syrup or jam. Can also be a dessert stuffed with a sweetened cream cheese and lingon berry mixture.
Provided by in da wings
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 20m
Yield 6
Number Of Ingredients 5
Steps:
- Combine the eggs and milk in the container of a blender. Add the flour, salt and sugar, and blend until smooth.
- Heat a skillet over medium-high heat, and coat with cooking spray or butter. Scoop about 1/4 cup of batter into the skillet, and tilt the pan to coat the bottom. Cook until the top looks dry, about 30 seconds. Carefully slide a spatula under the pancake and flip. Cook for a few seconds on the other side, just until browned. Remove to a plate, and repeat with remaining batter.
Nutrition Facts : Calories 144.8 calories, Carbohydrate 19.6 g, Cholesterol 97.9 mg, Fat 3.9 g, Fiber 0.6 g, Protein 7.3 g, SaturatedFat 1.6 g, Sodium 157.3 mg, Sugar 3.8 g
NORWEGIAN PANCAKES
These sweet crepe-like pancakes get rolled up into mini jelly roll shapes and are a real hit with children. I serve these often to overnight guests - especially during holiday gatherings. You may use whatever jelly you prefer, we like raspberry or blackberry with seeds the best. The cook time is an approximation of how long I personally take to cook all of the batter - it only takes a few minutes for each crepe.
Provided by HeatherFeather
Categories Breakfast
Time 20m
Yield 18 rolled pancakes, 9 serving(s)
Number Of Ingredients 8
Steps:
- Whisk together well the sugar, eggs, salt, milk, and flour in a large bowl until there are almost no lumps.
- Heat a medium-sized nonstick skillet or a crepe pan (sprayed first with nonstick spray) to medium-low.
- Pour a THIN layer of batter into the skillet, about 1/4 cup or so- it should be just enough batter to coat the bottom of your pan.
- Swirl the pan to coat pan evenly with the batter.
- Carefully but quickly flip the pancake as soon it looks like it has started to very lightly brown and has begun to bubble.
- Once flipped, the second side only takes a few more seconds to cook- remove quickly to a plate.
- Immediately spread pancake with a small amount of butter and about 1/2 tsp of jelly or to taste (do not overfill with either or it will get soggy and too sweet).
- Roll up into a tube, jelly-roll style and serve.
- Repeat with remaining batter.
- Note: If possible, assign a helper to spread the butter& jam onto the cooked pancakes as they come out of the pan.
- You may need to re-whisk the batter between each pancake as it may settle.
- Also, I sometimes need to add a fresh spray of nonstick spray to the pan between pancakes.
STACKED NORWEGIAN PANCAKES
These are much like french crepes, only you stack them up with filling between each pancake, so they resemble a multi-tiered layer cake. You can substitute butter mixed with maple sugar or caramel fudge frosting for the jelly. From New Settlement Cookbook. Made for ZWT9.
Provided by alvinakatz
Categories Breakfast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Sift flour and salt.
- Add milk and eggs, and beat together very well. Batter should be the consistancy of heavy cream.
- Heat a10 inch pan,lightly greased.
- Pour a little batter into the pan, and tilt the pan around to spread the batter evenly and thinly over the bottom.
- When lightly brown, flip and cook the other side.
- Put on a serving plate and spread with jelly.
- Repeat, stacking 6-8 pancakes in one pile.
- Slice like a cake and serve hot.
NORWEGIAN CREAM CAKE (BLOTKAKE)
Bløtkake is a celebratory Norwegian layer cake that's decorated with whipped cream and fresh berries. I first had it at a Syttende Mai (Norwegian Constitution Day) party and have also had it at my husband's family's Christmas parties. This recipe is based on his family's recipe and was transcribed from a scribbley old notecard.
Provided by Molly Yeh
Categories dessert
Time 1h45m
Yield One 9-inch cake
Number Of Ingredients 14
Steps:
- Set an oven rack in the middle position. Preheat the oven to 325 degrees F.
- Grease a 9-inch springform pan and line the bottom with parchment paper.
- To make the cake: In the bowl of a stand mixer fitted with whisk attachment, beat together the eggs and sugar until pale and fluffy, 3 to 4 minutes. Using a rubber spatula, scrape down the sides and bottom of the bowl, if needed. Beat in the water. Remove the bowl from the mixer. Gradually sift in the flour and baking powder and fold together with a rubber spatula until just combined. Transfer to the cake pan and bake until the center springs back when you poke it; 1 hour to1 hour and15 minutes. Cool in the pan.
- To assemble the cake: Once the cake is cooled, slice in half crosswise. Place the bottom of the cake cut-side up on a cake round or directly onto a cake stand or serving platter. Spread whipped cream on top and dot with a layer of sugared cranberries. Place the remaining half of the cake on top, cut-side down. Spread the whipped cream on the top and sides of the cake to cover. Decorate the top of the cake with remaining cranberries and a few sprigs of rosemary.
- In a large mixing bowl with a hand-mixer, or in the bowl of stand mixer fitted with the whisk attachment, beat the heavy cream, sugar, and vanilla to medium-stiff peaks.
- Just before assembling the cake, combine cranberries and sugar in a bowl and toss to coat.
SHEET-PAN PANCAKES
Last year, when it seemed like the whole world was cooking from scratch and tending to sourdough starters, Ree Drummond had other ideas: She gave herself permission to chill out and take some shortcuts. Her seventh cookbook, The Pioneer Woman Cooks: Super Easy!, reflects her current zero-stress attitude in the kitchen. "It was really fun developing the recipes," Ree says. "I'd made many of them on my show during quarantine, and to me it was a creative challenge to strike a balance between home cooking and convenience cooking." These sheet-pan pancakes, for example, save her from having to babysit individual pancakes on a griddle. They also include a triple whammy of toppings - strawberries, blueberries and chocolate chips - so everyone in the family is happy. What's the Pioneer Woman's favorite of the three? "Yes to all!" she says.
Provided by Ree Drummond : Food Network
Categories main-dish
Time 30m
Yield 12 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 425˚ F.
- In a blender, combine the milk, eggs and vanilla and pulse to mix it well. Add the flour, baking powder, sugar and salt and blend until smooth, 25 to 30 seconds. Pour in half of the melted butter and pulse a few times to combine.
- Spread 2 tablespoons of the melted butter on a sheet pan, then pour in the pancake batter. Sprinkle the strawberries, chocolate chips and blueberries over the batter in three sections. Bake until golden on top, about 20 minutes.
- Brush the remaining 2 tablespoons melted butter over the surface of the pancake.
- Cut into squares and serve with butter and warm syrup!
TRADITIONAL NORWEGIAN PANCAKES
This is for the Scandinavian Portion of the World Tour. This is from the cooking show New Scandinavian Cooking.
Provided by Jessica K
Categories Breakfast
Time 20m
Yield 2-4 serving(s)
Number Of Ingredients 6
Steps:
- Combine the flour and salt in a medium bowl. Add the eggs, milk, and sugar, whisk until you have a light batter; make sure there are no lumps. Stir in the melted butter. Let rest for 30 minutes.
- Heat 2 teaspoons butter over medium heat in a cast-iron or other heavy skillet. Add 1/3 cup of the batter and immediately tilt the skillet so that the batter spreads out evenly.
- Cook for approximately 3 minutes, until the batter has set on top, then flip, using a spatula. Cook for 2 minutes, then transfer to a plate. Repeat, stacking the cooked pancakes, until you have used all the batter.
- Serve the pancakes warm with berries and sugar, or cheese and ham.
Nutrition Facts : Calories 553.2, Fat 31.5, SaturatedFat 17.5, Cholesterol 350.4, Sodium 639.8, Carbohydrate 47.2, Fiber 1.1, Sugar 6.7, Protein 19.9
TWO-TIER STACKED CAKE
Everything you need to know to keep stacked cakes from collapsing on each other.
Provided by Ana Calderone
Categories dessert
Time 2h
Yield one 2-tier cake
Number Of Ingredients 10
Steps:
- For the cake: Preheat the oven to 350 degrees F. Grease the bottom and sides of three 6-inch cake pans with cooking spray. Grease the bottom and sides of three 9-inch cake pans with cooking spray.
- For the 6-inch cakes: Place 1 box cake mix, 1 cup water, 1/3 cup vegetable oil and 3 eggs in the bowl of a stand mixer fitted with the paddle attachment and mix on low speed for 30 seconds. Increase the speed to medium for 2 minutes. Divide the batter among the prepared 6-inch pans and bake until a toothpick inserted in the center comes out clean, about 30 minutes. Cool completely on a wire rack.
- For the 9-inch cakes: Place the remaining 2 boxes cake mix, 2 cups water, 2/3 cup vegetable oil and 6 eggs in the bowl of a stand mixer fitted with the paddle attachment and mix on low speed for 30 seconds. Increase the speed to medium for 2 minutes. Divide the batter among the prepared 9-inch pans and bake until a toothpick inserted in the center comes out clean, 35 to 40 minutes. Cool completely on a wire rack.
- For the buttercream: Beat the butter in the bowl of a stand mixer fitted with a paddle attachment on high speed until fluffy, about 2 minutes. With the mixer on low speed, gradually add the confectioners' sugar and milk, 1 tablespoon at a time, alternating between the two until no lumps remain. Add the vanilla and salt and mix until incorporated. Transfer the buttercream to a piping bag fitted with a 2D tip.
- Place one 9-inch cake layer on a 10-inch cardboard round and place on a rotating cake stand. Pipe 1 to 1 1/2 cups buttercream on top and use an offset spatula to spread into an even layer. Place a second 9-inch cake layer on top of the buttercream and pipe another 1 1/2 cups buttercream on top. Spread into an even layer, then top with the last 9-inch cake layer.
- To apply a crumb coat, pipe about 2 cups buttercream on the top and sides of the cake and use an offset spatula or bench scraper to make smooth. Remove excess buttercream and scrape into a bowl. Transfer cake to the refrigerator and chill for 30 minutes.
- Repeat the process with the 6-inch cakes and chill.
- Remove the cakes from the refrigerator.
- Press a 6-inch cardboard round in the center of the 9-inch cake to make an outline. Remove the cardboard. Push 1 cake dowel or bubble tea straw into the cake within the outline you just made.
- Make a line with an edible pen where the top of the cake hits the dowel. Remove the dowel and cut at the line. Use the cut dowel as a model to cut 3 more. Push the 4 dowels evenly into the cake within the outline.
- Gently place the 6-inch cake on top of the dowels. Thread a long dowel through both cakes. Cover the top of the wooden dowel with frosting.
- Using a small round tip, pipe more buttercream in the gap between the cakes, or smooth with a spatula.
NORWEGIAN PANCAKES - PANNEKAKEN
I'm posting this for ZWT III. I found this gem on Allrecipes.com. It was submitted by in da wings who states: "My Norwegian grandmother made this for us as a treat, and it continues to be a favorite my mother makes for my kids. Very easy and versatile. Serve rolled like a crepe with syrup or jam. Can also be a dessert stuffed with a sweetened cream cheese and lingon berry mixture."
Provided by Happy Hippie
Categories Breakfast
Time 20m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Combine the eggs and milk in the container of a blender.
- Add the flour, salt and sugar, and blend until smooth.
- Heat a skillet over medium-high heat, and coat with cooking spray or butter.
- Scoop about 1/4 cup of batter into the skillet, and tilt the pan to coat the bottom.
- Cook until the top looks dry, about 30 seconds.
- Carefully slide a spatula under the pancake and flip.
- for a few seconds on the other side, just until browned.
- Remove to a plate.
- Repeat with remaining batter.
Nutrition Facts : Calories 154.3, Fat 4.9, SaturatedFat 2.2, Cholesterol 114.3, Sodium 162.2, Carbohydrate 19.6, Fiber 0.6, Sugar 0.9, Protein 7.3
NORWEGIAN PANCAKES
Make and share this Norwegian Pancakes recipe from Food.com.
Provided by Robert-Jon Sutton
Categories Breakfast
Time 9m
Yield 30 serving(s)
Number Of Ingredients 6
Steps:
- Melt butter into a mixer than add ingredients in order as listed.
- It should become like a pancake constancy.
- Pour into a medium heated pan.
- Fill up whole pan with mix, then pour out extra mix back into the bowl.
- Flip over pancake when it becomes golden brown on the bottom.
- Serve hot and sprinkle with sugar or jelly.
- Roll up and eat!
Nutrition Facts : Calories 77.7, Fat 4.4, SaturatedFat 2.5, Cholesterol 38.6, Sodium 39.3, Carbohydrate 7.2, Fiber 0.2, Sugar 0.1, Protein 2.3
More about "stackednorwegianpancakes recipes"
PANNEKAKEN - NORWEGIAN PANCAKES - HONEST COOKING
From honestcooking.com
AUTHENTIC, TRADITIONAL NORWEGIAN PANCAKES; RECIPE
From thecountrybasket.com
NORWEGIAN PANCAKE RECIPE - THE SPRUCE EATS
From thespruceeats.com
4.2/5 (61)Total Time 20 minsCategory Breakfast, BrunchCalories 283 per serving
SPECIALS | STACKED PANCAKE HOUSE
From stackedpancakehouse.ca
NORWEGIAN PANCAKES (PANNEKAKER) - ADAMANT KITCHEN
From adamantkitchen.com
BEST NORWEGIAN CHEDDAR PANCAKES WITH WARM HONEY BUTTER …
From foodnetwork.ca
NORWEGIAN OVEN PANCAKES - FOODHISTORIANPEGGYLUTZ
From foodhistorianpeggylutz.com
THE BEST NORWEGIAN CAKES - LIFE IN NORWAY
From lifeinnorway.net
TRADITIONAL NORWEGIAN FOOD PANCAKE RECIPE — BRIT - CO
From brit.co
NORWEGIAN RECIPES | ALLRECIPES
From allrecipes.com
MENU | STACKED!
From stacked-pancakes.com
NORWEGIAN PANCAKES - PANNEKAKER | HOW TO FEED A LOON
From howtofeedaloon.com
PANNEKAKER (NORWEGIAN PANCAKES) - NORTH WILD KITCHEN
From northwildkitchen.com
STACKED PANCAKE & BREAKFAST HOUSE NEWMARKET - HOME - FACEBOOK
From facebook.com
FOOD MENU - PFANNTASTIC PANNENKOEK HAUS
From dutchpancakes.ca
NORWEGIAN PANCAKES - NSC
From newscancook.com
STACKED PANCAKE HOUSE, GUELPH - 20 WOODLAWN RD E
From tripadvisor.ca
STACKED PANCAKE & BREAKFAST HOUSE, BURLINGTON - TRIPADVISOR
From tripadvisor.ca
STACKED PANCAKE & BREAKFAST HOUSE (BARRIE NORTH)
From ubereats.com
STACKED PANCAKE & BREAKFAST HOUSE, INNISFIL - TRIPADVISOR
From tripadvisor.ca
NORWEGIAN FLAT CAKES WITH BLUEBERRY COMPOTE (VISITNORWAY)
From soufflebombay.com
NORWEGIAN PANCAKES - RECIPE GIRL
From recipegirl.com
9 CLASSIC NORWEGIAN DESSERTS - THE SPRUCE EATS
From thespruceeats.com
STACKED PANCAKE & BREAKFAST HOUSE (WELLAND) - UBER EATS
From ubereats.com
15 TRADITIONAL NORWEGIAN RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
10 NORWEGIAN DESSERTS THAT ARE SO EASY - INSANELY GOOD
From insanelygoodrecipes.com
HOW TO MAKE SIMPLE AND DELICIOUS NORWEGIAN PANCAKES
From onegoodthingbyjillee.com
HUNAN CAFE WARRENTON
From hunancafewarrenton.com
ONLINE ORDERING | STACKED PANCAKE HOUSE
NORWEGIAN LUNCH BOX | RECIPE | THE NORWEGIAN COOKBOOK
From visitnorway.com
NORWEGIAN WORLD'S BEST CAKE RECIPE (KVæFJORDKAKE) - OUTSIDE OSLO
From outside-oslo.com
STACKED PANCAKE & BREAKFAST HOUSE, BARRIE - TRIPADVISOR
From tripadvisor.ca
STACKED PANCAKE & BREAKFAST HOUSE, ANGUS - TRIPADVISOR
From tripadvisor.ca
STACKED | STACKED PANCAKE HOUSE
From stackedpancakehouse.ca
THE TASTIEST NORWEGIAN FOOD: 27 DISHES YOU HAVE TO TRY
From heartmybackpack.com
MAIN MENU
From stackdpancakes.com
STACKS AND STACKS OF PANCAKES: 16 SWEET AND SAVOURY RECIPES FOR
From cbc.ca
HOME | STACKS PANCAKE COMPANY
From stackspancakeco.com
You'll also love