Pannekaker: Norwegian Pancakes
This morning I woke up eager to cook waffles which is one of my favorite weekend breakfast foods. I bought fresh strawberries after listening to my daughter’s story of visiting the Strawberry Festival, in Plant City. As I searched the cabinets for pancake mix, I could almost taste the strawberries and waffles. But alas, no pancake mix. “Oh no,” I thought. “Should I attempt to make pancakes from scratch?” Immediately, I started rummaging through the pantry for baking soda, even though I knew there was none. I started to give up on the idea but decided to go online and search pancake recipes first.
My favorite recipe website is allrecipes.com. I love it so much that I have the app on my tablet. While searching through the pancake and crepe recipes, I found a recipe for Norwegian pancakes. Now, I’ve had a similar recipe sitting around my house for about a year but haven’t been motivated to give it a try. After checking the recipe for ingredients that I have around the house, I decided cook pannekaker. I wanted to share this with you because there’s just something special that happens when we cook foods that make us think about family.
FYI: pannekake is singular, pannekake(r) is plural
Suggestion: Always check the reviews for recipes. There are usually a lot of really good suggestions in the reviews that will help you/me have a successful experience when trying a new recipe. For me, it was the suggestion of adding Cardamom to the batter which would give it an authentic Norwegian flavor. “Oh, my. Well, I just happen to have some Cardamom sitting in my spice cabinet,” I thought to myself. “Looks like I have another use for it!”
First, I started the strawberries which I used as the ‘syrup’ for the pannekaker. Fresh strawberries, in season are sooo delicious. Then, I got started on the pannekaker. I was going to skip the blender but decided to keep the recipe mostly as written since I have a history of food disasters in the kitchen.
My first attempt was a little off. My pan wasn’t completely heated so it took a bit longer to cook and the pannekake started to inflate like a balloon. This was not the result I expected. I was able to recover from this near disaster and managed to create an edible cake.
One of the reasons I enjoyed this so much is that while cooking, I was thinking about my Grandmother and Grandfather on my dad’s side. Would they have liked this recipe? Would my Grandfather have said it tastes like something his mom would have made? Drifting off into thoughts like this is what cooking is all about. It’s not just about food but about the family you remember while cooking.
Ok, so not every cooking experience is an amazing memory but a lot of them are for me. In case you are wondering, here’s the recipe. The picture above is one I found online but it looks exactly like mine so I feel I did a pretty good job.
1/2 lb or 1 pint fresh strawberries
1-2 tablespoons sugar
Slice strawberries thin into a medium sized mixing bowl. Add sugar to strawberries and stir. Let them sit on the counter for 30-45 minutes. (I did this before starting the pannekaker.) Fix yourself a cup of coffee and start the pannekake batter.
About the time you are halfway through cooking your pannekaker, put the strawberries is a small pan on low heat.
1 1/2 cups milk
1 cup all-purpose flour (my life saver)
1/4 teaspoon salt
1 teaspoon sugar
1/4 teaspoon ground cardamom
Combine the eggs and milk in the container of a blender and mix quickly. Add flour, salt, cardamom and sugar to blender and blend until smooth.
Heat a skillet over medium-high heat, and coat with cooking spray or butter. (I suggest a light coating of cooking spray between each cake.) Scoop about 1/4 cup of batter into the skillet, and tilt the pan to coat the bottom. Cook until the top looks dry, about 30 seconds. Carefully slide a spatula under the pancake and flip. Cook for a few seconds on the other side, just until browned. Remove to a plate, fold into thirds, and repeat with remaining batter.
Base Recipein da wings on allreceipes.com