What is a pannekaken?

Pannekaken (pronounced ‘pahn-uh-kah-ken’) are delicately thin pancakes from Norway. They have a delicious rich, eggy flavour and light, airy texture. If you use eggs with deep golden yolks, your pannekaken will have a glorious golden hue. There are lots of versions of the traditional recipe, but they are usually served rolled or folded with a sweet filling/topping. You can get savoury versions too (more on that below)...

What's the difference between pannekaken and crêpes?

Not too much. In fact, pannekaken are very similar to crêpes. Pannekaken recipes tend to include slightly more flour so they are often a little more chewy. They also have lots in common with the large, thin and crêpe-like British pancakes . However, they are very different from American pancakes which are thick and fluffy (due to the addition of baking powder).

Do I need a special pan to make pannekaken?

No, all you need is a non-stick pan. A crepe pan is shallower so sometimes easier but not necessary.

When should I eat pannekaken?

Personally, I can eat pannekaken (or any pancakes really) at any time of the day. They are delicious for breakfast, brunch or pudding with a whole host of toppings. Particularly on Shrove Tuesday (pancake day). In fact, in Norway, savoury pannekaken are often served as a side dish. Similar to how we have soup with a bread roll, in Norway they sometimes have soup with pannekaken. Why not try a cheesy pannekaken next time you make my tomato soup ?

What toppings can I add to pannekaken?

I love to serve my pannekaken with whipped cream, raspberry compote and a dusting of icing sugar. It is also very popular to serve Norwegian pancakes with lingonberry jam. However, like all pancakes, you can get creative and go with whatever you fancy. I love to add a drizzle of dark, milk or white chocolate. If I am in a rush, I swap the compote for a handful of berries or just warm up any flavour of jam. Alternatively, serve with your choice of spread. I switch it up between Nutella , Lotus Biscoff , my easy homemade pistachio cream or easy lemon curd for a zesty twist. You can also swap the whipped cream for clotted cream (so indulgent) or a swirl of squirty cream (this Président one is rather impressive). Maple syrup or runny honey are also delicious choices.

Can I make savoury pannekaken?

Yes! Just like you can have savoury pancakes and crêpes, you can have savoury pannekaken too. I like grated cheese and/or ham (you can even channel the fabulous crêpe bretonne and add an egg). Or you can go down the smoked salmon and cream cheese/sour cream/crème fraîche route like my smashed potatoes with crème fraîche .

How should I store leftover pannekaken?

Pannekaken are best enjoyed straight away as the texture stays light. However, you can keep any cooked pannekaken covered and chilled in the fridge for up to 2 days.

Are pannekaken suitable for freezing?

Yes, cool then stack up with sheets of greaseproof paper in between each crepe. Then clingfilm the whole thing tightly and place in a freezer bag (or wrap with a final layer of foil). Place in the freezer for up to 3 months. I wouldn’t freeze any pannekaken that have been filled or topped. The berry compote can be frozen for up to 3 months. Transfer to an airtight container or freezer bag and place in the freezer. Defrost at room temp until liquid again and use as desired. If you want it warm, you could also add the frozen coulis to a pan over low-medium heat with a splash of water and defrost on the hob until smooth and warm.

Pannekaken (Norwegian Pancakes)

Name: Pannekaken (Norwegian Pancakes)
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Norwegian
Ingredients: 300g fresh or frozen raspberries; About 1-2 tsp caster sugar, to taste; Zest of ½ lemon and about 1 tbsp lemon juice, to taste; 350 ml (1 ½ cups) full-fat milk; 3 large eggs; 120g (1 cup) plain flour; 1-2 tsp caster sugar; pinch of flaky sea salt (about ¼ tsp); Unsalted butter, for greasing; Raspberry compote; Softly whipped cream; Icing sugar, for dusting; Sprigs of fresh mint

Pannekaken (Norwegian Pancakes)

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These classic pannekaken (Norwegian pancakes) are utterly irresistible. Delicately thin like French-style crêpes, they are delicious with a host of toppings for breakfast, brunch or dessert - and ideal for Shrove Tuesday (pancake day)!

Author: Margie Nomura
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: Serves 3
Category: Pancakes
Method: Stove
Cuisine: Norwegian
Diet: Vegetarian

Ingredients

Scale

For the raspberry compote:

300g fresh or frozen raspberries
About 1-2 tsp caster sugar, to taste
Zest of ½ lemon and about 1 tbsp lemon juice, to taste

For the pannekaken:

350 ml (1 ½ cups) full-fat milk
3 large eggs
120g (1 cup) plain flour
1-2 tsp caster sugar
pinch of flaky sea salt (about ¼ tsp)
Unsalted butter, for greasing

To serve:

Raspberry compote
Softly whipped cream
Icing sugar, for dusting
Sprigs of fresh mint

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Instructions

First make the raspberry compote: tip the raspberries into a medium-sized saucepan. Add the caster sugar, lemon zest and 1 tbsp water. Place over low-medium heat and slowly bring to the boil, stirring occasionally until the sugar dissolves. Once simmering, reduce the heat and cook gently for about 5 minutes - or until the raspberries have collapsed. Remove the raspberries from the heat and add lemon juice, to taste. Adjust the sweetness, if necessary. Pour into a bowl and set aside.
Next, make the pannekaken: pour the milk into a blender and add the eggs, followed by the flour, sugar and salt. Blitz until you have a smooth batter. Alternatively, whisk everything together in a large mixing bowl until completely smooth - you may find it easier to sieve in the flour.
Grease a large non-stick crepe or frying pan with butter and place over medium-high heat. Once hot, add a small ladleful of batter to the pan, tilting and swirling to ensure it evenly coats the base in a thin layer. Cook for about 30 seconds - or until the top has just set. The exact time will depend on the size of your pan, the heat of your hob and how thick your batter is. Once set, carefully flip the pancake over - you may find it easier to loosen it with a palette knife or spatula first. Continue to cook for a further 10 seconds on the other side - or until lightly golden. Slide onto a plate and cover loosely with foil to keep warm. Repeat with the remaining batter, greasing with more butter if necessary, until you have around 6 pannekaken.
Serve the pannekaken warm with the raspberry compote, whipped cream, a dusting of icing sugar and sprigs of fresh mint.

Notes

Scroll up for a helpful step by step guide to help you make pannekaken.

To store: pannekaken are best enjoyed straight away as the texture stays light and fluffy. However, you can keep any cooked pannekaken covered and chilled in the fridge for up to 2 days.

To reheat: you can reheat the pannekaken in the microwave in a loosely covered microwave-proof container. The exact time will depend on the number you are reheating and the strength of your microwave - I like to do 15-second blasts until hot. Watch closely as you don’t want to overheat them or they will become rubbery. You can serve the raspberry compote warm or cold - simply reheat in a pan until warm or in 15-second increments in the microwave in a microwave-proof bowl.

To freeze: you can freeze the cooked pannekaken and raspberry compote in separate sealed containers for up to 2 months. Defrost before reheating.

Make ahead: You can make the pannekaken batter the night before then cover and chill in the fridge overnight. It will need a good stir the next morning - you may also need to add a splash more milk if it has thickened up a little too much. Your final pannekaken might not be quite as fluffy as the gluten will have developed overnight, but it won’t make a huge difference. You can also make the raspberry compote in advance. Leave it to cool completely then cover and chill in the fridge for up to 3 days.

Taste test: it is important to taste your raspberries to determine how much sugar to add to your raspberry compote. If they are a little on the tart side, add more sugar. If you find that your finished raspberry compote is a touch too sweet, simply add more lemon juice. Keep tasting and adjusting until you are happy with the balance of flavours.

Blitz it up: using a blender or food processor to whizz up the pannekaken batter makes these super simple to prepare. However, don’t worry if you only have a whisk and a mixing bowl. I recommend sieving the flour first to help avoid lumps.

Thin pannekaken: don’t be tempted to pour too much batter into the pan when making pannekaken. They are designed to be thin like crêpes (hence the short cooking time), so you really don’t need that much at all. Also make sure you swirl the pan really well to get a nice even layer.

Chef’s perk: like classic British pancakes, you may find the first pannekaken looks a little less than perfect. Don’t panic! You will soon get the hang of it as you go onto the next one and familiarise yourself with the pan, batter and technique. Just set the first one aside as a chef’s perk. Quality control is very important…

Serving size: this recipe makes around 6 pannekaken. I like to serve 2 per person so I would say it makes enough for 3. However, all appetites vary and it depends on what you like to serve your pannekaken with. You can also double or triple the quantities to scale up if cooking for a crowd.

Find it online: https://desertislanddishes.co/pannekaken-norwegian-pancakes/