Bread Recipes

Norwegian Pancakes
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  • 6 large eggs
  • 1 cup Swiss Valley Farms half-and-half
  • 3 cups milk
  • 2 cups flour
  • 2 tbsp. sugar
  • 1/2 tsp. salt
  • 1/8 tsp. grated nutmeg
  • 1 cup Swiss Valley Farms butter (melted)
  • Swedish Lingonberries or favorite berries
  • Sweetened whipped cream

Beat eggs in large mixing bowl with electric mixer until creamy, about 1 minute. Add half-and-half and milk; beat together. Whisk flour, sugar, salt and nutmeg together; add to liquid ingredients and beat for 30 seconds. Gradually whisk in melted butter. Using about 1/3 cup of batter per pancake, pour batter onto an ungreased hot griddle or non-stick frying pan. Fry until edges look dry and cooked, about 1 minute. Turn pancake, fry about 30 seconds until edges are lacy and lightly browned. Whisk batter occasionally to blend ingredients while cooking pancakes. Pancakes may be folded on a warm plate or stacked in a warm oven. (Pancakes will be thin and flat.)
Serve with lingonberries or favorite berries and a dollop of whipped cream.
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