Thursday, December 26, 2019

Pancakes "Norwegian" style, #recipe from Essie Lang

I like to continue the Scandinavian traditions into the New Year and here’s a version of crepes that I call, Norwegian pancakes. That’s because they were whipped up each year by a Norwegian (my former husband, of Norwegian heritage) and something we all looked forward to as a real treat.
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 celebrating and, maybe lacking a bit of energy. Add crispy bacon, proscuitto, ham or sausages as a side...or eat them on their own, slathered in butter and with maple syrup wrapped inside, and a touch of lingonberries on top (cranberries if that's easier to find). Forget the arteries, it’s a holiday!

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
maple syrup

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 all the happiest of New Years!

I'm happy to announce that book #2, DEATH ON THE PAGE, will be released in March, 2020

coming March, 2020

  The first in the Castle Bookshop Mysteries is available in hardcover, e-book, and audio!

  Dine out with the DINNER CLUB MYSTERIES

Here's a taste of the reviews for Marinating in Murder, #3:     

Wiken’s third entry to the Dinner Club series is a clever twist on the classic whodunit… The book will have you guessing until the very end…. All in all, an intriguing read by Wiken.” – RT Reviews

"Foodies will love this book and this series. Great recipes are included as well....A fun romp of intrigue filled with foodie fun." -- Open Book Society

Writing as Erika Chase -- the Ashton Corners Book Club Mystery series are available on-line or at your favorite bookstore.

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  1. I love whenever my husband makes crepes... he learned from his mom. A bit of butter and some strawberries on top. Yum!

    1. Sounds delicious...and always a treat to have them made for you!

  2. Isn't it wonderful how something so simple can taste just right?

    1. You're so right, Libby. Simple is often best at least in my kitchen.

  3. Ah, never had Norwegian pancakes. My grandmother used to make a few traditional cookies: rosettes, sonbakkels (sp) and I just ordered some lefse from Minnesota. Thanks for the recipe

    1. You're welcome, Gayle. I love lefse. Haven't had it in many years.