A Fleskepannekake is a Norwegian “bacon” pancake. To make it, bacon is fried up in a frying pan, then a pancake batter poured over top of it, as thick as a North American pancake batter, then the pancake is browned on the bottom, then flipped to cook the top. Some recipes have you pour the…
Norwegian
Hardangerlefse
Hardangerlefse is a variety of Lefse that gets risen, either with yeast, or with a chemical leavener. If a chemical leavener is used, it is commonly baking soda activated by either soured milk or buttermilk Typical ingredients for the dough are flour, sugar, buttermilk, butter, and baking soda. Some richer recipes add a syrup (such…
Lefse
This Norwegian flat bread looks a bit like a very big flour tortilla. There are many different varieties: sweet, plain, thin, thick, and made with or without potatoes in the dough. In Norway, the potato version of Lefse is most popular in the Telemark region. Most people outside Norway, in particular Americans of Norwegian descent,…
Norwegian Food
About two-thirds of Norway’s land-mass is mountains; only 5% of the land is arable. In the north of Norway, the growing season is 100 days; in the south, 190 days. The days are long, though in a Norwegian summer: the sun will rise as early as 2 to 3 pm, and stay up until around…
Numedal Lefse
Numedal is a version of Lefse that is made with lots of milk, some butter and lard, egg yolks, white flour and a few tablespoons of sour cream. To clarify for Americans, there is no potato in this version. It is named after the Numedal region of Norway, where this version is popular. Language Notes…
Oppdal Lefse
This version of lefse is made with boiled potatoes mashed with milk, and mixed with rye flour and white wheat flour, and a dash of sugar and salt. It is then cooked as per Lefse. Language Notes In Norwegian, called “Oppdalslefser”.
Orange à la Norvegienne Recipe
A classic but still impressive recipe.
Pannekake
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…