Another Christmas tradition in our house, started many decades ago by my former husband (of Norwegian heritage), was a mouth-watering pancake for breakfast on Christmas morning. He assumed the duties of chef for this family meal. His grandmother had made these, hence we called them Norwegian pancakes. You may find this is not what you're served if you order them in Norway! Just saying.
Of course, I thought they looked more like thick crepes since I was used to the small Swedish pancake. But I never pointed that out!
The recipe wasn't written down anywhere and the texture seemed to change a tiny bit with each offering, and continues to do so these days. I'm still serving Norwegian pancakes especially whenever my son pays a visit out East. They're still a favorite of his.
This is very easy, which is just what the cook ordered after a busy morning of unwrapping gifts and, not wanting to be away from the action for too long. Add crispy bacon, proscuitto, ham or sausages as a side...or eat them on their own, with maple syrup wrapped inside, and a touch of lingonberries on top (cranberries if that's easier to find).
Serve with best wishes for many more happy memories.
These measurements will give you two Norwegian pancakes.
What you will need: (you understand -- these are approximates!)
6 heaping tbsp. flour
2 eggs, combined in a small dish beforehand and stirred to blend
enough milk to make a smooth consistency when everything is mixed together (approx. 1/8 cup)
1/4 c. butter
What to do:
1. Heat a large skillet on stove. Once it gets hot, add a dollop of butter and spread to coat the surface.
2. Meanwhile, in a deep bowl, start with the flour and then add the eggs. Stir in the milk and then use either a hand blender or a whisk to combine until silky smooth consistency. It's okay to play around with the amounts. Add more flour if it's too thin, more milk if too thick.
3. Pour into the skillet and make sure to cover the entire bottom. Here you can play with the amount but I like to keep it quite thin to give them a crepe-like consistency.
4. It won't take long to cook, so check carefully under a corner and flip when done. Spread butter over the top and cook another minute or so.
5. Slip out onto a plate and add some syrup or lingonberries - as much as you'd like; then roll up and serve. Add some lingonberries on top if you use syrup inside.
Wishing you and yours the very merriest and most wonderful of holidays, whatever you are celebrating!
The first in the Dinner Club Mysteries is available at your favorite bookstore and on-line, as a paperback and as an e-book.
Book #2, ROUX THE DAY, is coming in March, 2017!
Writing as Erika Chase -- the Ashton Corners Book Club Mystery series are available on-line or at your favorite bookstore.
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