This month, I have been digging a bit into my ancestral roots. As I mentioned in my Scottish Shortbread post, the history of my ancestors and the lineage from which I come, is something that I find truly fascinating. One fun way of connecting with my ancestry is through the foods that are made by the the different cultures that make up my heritage.

So today, I am celebrating my Norwegian heritage by sharing with you my recipe for Norwegian Pannekaken. Pannekaken is the Norwegian take on a Pancake. Let me be the first to say they are AMAZING! I honestly don’t know how to properly convey what they are like. It is one of those foods you just have to try. They are extremely simple to make and the method of making them is similar to that of a crepe, except they are much more simple. (Trust me I destroy crepes

Pannekaken is what I like to call a “versatile” food. What I mean by versatile food is that you can dress it up more in than one way. Personally, I like mine plain with just a dash of powdered sugar on top, but my husband, for example, likes them rolled up with a thin sliced ham and cheese. There are so many different fillings and toppings that can be used with these.

So check them out and “NYT“!!! (“Enjoy” in Norwegian)



  • 1 tsp sugar (granulated)
  • 1 cup flour (all-purpose)
  • ¼ tsp salt
  • 1 ½ cup milk
  • 3 eggs
  • 1/2 tsp powdered sugar (Optional)



  1. In a small-sized bowl, combine the flour, salt and sugar.
  2. Whisk until blended evenly.
  3. In another medium-sized bowl, combine the eggs and milk.
  4. Mix on low to medium speed until evenly blended.
  5. Add in the flour mixture.
  6. Mix on low to medium speed until evenly blended.
  7. Next, heat a medium-sized skillet on medium to high heat.
  8. Spray the skillet with cooking spray.
  9. Pour about 1/2 cup to 1 cup worth of batter into the center of the skillet.
  10. Rotate the skillet until the batter evenly coats the bottom of the skillet.
  11. When the top of the Pannekaken looks dry, test the edges to see if they lift evenly without breaking apart. If the edges do lift easily, then use a wide width spatula and flip the Pannakaken.
  12. Allow the other side to cook briefly (keep lifting the edges and check to make sure it’s not burning)
  13. Once the other side is dry and cooked, remove the Pannekaken from the heat and place flat on a plate.
  14. You can either choose to add filling at this point, or roll up with no filling. 
  15. Add your topping of choice.
  16. Enjoy!



Some of my favorite fillings for my Pannekaken are Strawberries & Whipped Cream, Ham & Cheese and Egg & Corned Beef Hash Mix. For the topping, I prefer to sprinkle some powdered sugar. 


Follow me on instagram and tag #jclectic. I’d love to see all the JClectic recipes you make!

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