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Pannekake are thin Norwegian pancakes, like French crepes but just a tad thicker, about 1/10th inch (3mm) thick.

They are made quite large to wrap fillings in it like crepes.

The batter is made from milk, egg, flour and salt. Some recipes add a touch of vanilla. Some Norwegians say add melted butter; others say not to bother.

The batter needs to be thick enough to spread out in the pan as you pour it. You tilt the pan around so that the batter spreads out.

You flip the pancake when the bottom is golden brown to cook the other side.

You can sprinkle the pancake with sugar, spread with jam or fresh berries dolloped with thick cream, then roll up.

You can buy mixes for the pancakes in pouches; a popular brand is called Toro.

Cooking Tips

Sample batter recipe:

300 ml (1 1/4 cups / 10 oz) milk
140g (1 cup / 5 oz) flour
1 egg
1/4 teaspoon salt

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Banh Xeo; Bannock; Blaunche Escrepes; Boukète; Crêpes; Dutch Baby; Fleskepannekake; Galettes (Pancakes); Galettes; Griddles; Kanom Krok; Kuzhi Appam; Pancakes; Pannekake; Ployes; Poffertjes; Potato Pancakes; Shrove Tuesday (aka Pancake Day); Takoyaki; Toutons; Vella Appam

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Bon mots

"When she goes about her kitchen duties, chopping, carving, mixing, whisking, she moves with the grace and precision of a ballet dancer, her fingers plying the food with the dexterity of a croupier."

-- Craig Claiborne (American food writer. 4 September 1920 – 22 January 2000)

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