Pannekaker

Pannekaker are a type of thin pancake commonly eaten in Norway and other Nordic countries. The batter is typically light and simple, made from wheat flour, eggs, and milk, with a pinch of salt and a small amount of sugar. Some regional variants use buckwheat, rye, or oats, and milk or water can be substituted. The batter is whisked until smooth and often rested briefly before cooking.

To cook pannekaker, a small amount of butter or oil is heated in a frying pan. A ladleful of batter is swirled to form a very thin layer and cooked briefly on one side, then flipped to finish on the other side. The result is a delicate, pliable pancake that can be folded or rolled.

Traditionally, pannekaker are served with sweet toppings such as sugar and lemon juice, jam, berries, or syrup. They are also commonly enjoyed with sour cream or brown cheese, and can be paired with savory fillings such as ham and cheese, spinach, or mushrooms for a meal. Leftover pancakes are sometimes used in desserts or as components in crepe-style dishes.

Pannekaker are a staple of home cooking in Norway, valued for their speed and versatility. They share similarities with crepes found in other Nordic and European cuisines but are typically prepared and served in a distinctly Norwegian style, emphasizing quick, family-friendly meals and a wide range of toppings.