Norwegian-Style Pancakes
Comments: For a change, instead of jam, you can add fresh berries, tiny peach or pear dices, applesauce, banana slices, even any desired flavor ice cream as a special treat.
Servings: 8 to 12 pancakes
  • 2 eggs
  • 1 1/2 cups [375 mL] milk
  • 3/4 cup [105 g] all-purpose flour
  • 1/4 teaspoon [1 mL] cardamom
  • Vegetable cooking oil
  • Blueberry or other jam, to serve
  • Into a bowl, beat eggs before adding milk, flour and cardamom.
  • Lightly beat mixture until light, clear.
  • Heat 1 teaspoon [5 mL] vegetable oil into a non-stick frypan until almost smoking.
  • Pour in just enough dough to thinly cover the bottom of the frypan tilting the frypan to well spread the dough.
  • Delicately shake the frypan to prevent pancake from sticking.
  • Brown pancake on one side, flip pancake over and brown on other side.
  • This should take only a few seconds.
  • Flip pancake over onto a warm plate; keep warm.
  • Repeat with remaining dough stacking pancakes onto warm plate.
  • Serve, along with blueberry or any desired jam.