> > > > >


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

Please share this information with your friends. They may love it.


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


You may also like:

Looking for home canning information?
Visit our satellite site dedicated to home canning, HealthyCanning.com for recipes and well-researched articles on all aspects of home canning.

Bon mots

"Never trust the food in a restaurant on top of the tallest building in town that spends a lot of time folding napkins."

-- Andy Rooney (American journalist. 14 January 1919 - )

Myth of the Day

Meat Read more >