Dessert or dinner? Both! These fluffy pancakes might be every Norwegian child’s favourite meal. Slightly thicker than Swedish pancakes and thinner than American ones, they are delicious rolled up around some bacon to start with and then lingonberry jam for afters!
500 ml milk
1 teaspoon sugar
½ teaspon salt
knob of butter, for frying
Bacon, lingonberry jam and sour cream, to serve
- Mix the dry ingredients together, then add the milk gradually, stirring all the time to avoid lumps. Whisk in the eggs and then let the batter swell for at least ½ hour (preferably overnight).
- Fry up the bacon so that it’s crispy and place on a plate covered in tissue paper to absorb some of the grease. Add some butter to the same pan on a medium heat.
- Pour a ladle of pancake batter into the pan and swirl to get an even layer. Turn the pancake when it has solidified on the surface and become golden brown on the underside. Place cooked pancake into a dish with a lid, so that it holds its heat.
- Repeat stage 3 until all the pancakes are made and then serve with crispy bacon for the first pancake and lingonberry jam and sour cream for the second.