In early January, I was in Boston. A trip to Bean Town, is not complete with out a stop at Anthropologie. I found this cookbook, while rooting around in the sale section. I flipped through it, read a few recipes, and decided it needed to come home with me.
In the cookbook there is a recipe for Norwegian Pancakes, there are so darn good. Honestly, I can not tell you how often I have made them in the last two months. They are my go to breakfast, when I do not have to rush out of the house in the morning. A cup of coffee, a side of kale, and maple syrup, it is the ultimate breakfast.
They are a bit egg-er than a crepe, and much lighter than a buttermilk pancake. It takes a bit of trial and error when flipping them over. But, well worth it! I have found a good hot 8" saute pan, with a bit of coconut oil coating the bottom works the best.
Norwegian Pancakes
From: Kitchen of Light, New Scandinavian Cooking by Andreas Viestad
2/3 c all-purpose flour (I use 100% whole wheat)
1/4 t sea salt
3 large eggs
1 1/2 c milk
1 T sugar or honey
3T unsalted butter, melted, plus more for cooking
Combine flour and salt in a medium ball. Add eggs, milk, and sugar,
stirring with a fork, making sure there are no lumps.
Stir in melted butter. Let rest for 3o minutes.
Heat a heavy skillet over medium heat. Add 1/3 c of batter, tilting the pan so the batter spreads out evenly. Cook 2 to 3 minutes each side.
Enjoy!
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