Norwegian Pancakes are light, fluffy, and a great twist on traditional pancakes. Essentially, they are a thick crepe. They are also similar to Dutch Baby pancakes (German Pancakes), but these are cooked on the stove top.
The recipe starts out similar to a basic crepe recipe, except a little more flour, some vanilla extract, and a little sugar are added to the mix. Use a cast iron pan for these pancakes. It browns them so nicely and since the pan is naturally non-stick, they become really easy to flip. To make a crepe, you would add a small amount of batter and swirl or spread it to make it as thin as possible. In order to make the pancakes thicker than crepes, just add more batter to the pan.
Try topping these pancakes with the lingonberry jam from IKEA. It provides a great complement to the flavor of the pancakes. You can easily substitute any other jam for this recipe; raspberry and blackberry are excellent substitutes. Add a sprinkle of powdered sugar to top them. You can also roll them with the jam inside.
Beat together the whole milk, water, and eggs in a measuring cup until the ingredients are completely combined.
Whisk in the sugar, melted butter, and vanilla extract.
Place the flour in a separate bowl. Slowly add the liquid mixture to the dry mixture, whisking as you incorporate them together. This will ensure a smoother batter. Instead, you can also add all of the ingredients to a blender and blend until smooth. This will also help prevent lumps.
Coat your cast iron skillet with butter or cooking spray. Turn your stove to medium heat so the pancakes will not burn. Place about 1/2 cup of the batter into the center of the skillet. Use a wooden spoon to spread the batter evenly in the pan, or hold the handle (use a pot holder) to swirl the batter, so it completely coats the bottom of the pan. Let the pancake cook for about a minute and then flip with a spatula. Cook for another minute and then remove from the pan. Sprinkle with powdered sugar and top with lingonberry jam.