Norway, Timeless Recipes

Bestemors Norwegian Pancakes

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Feeding a picky eight year old can be hard. Feeding a picky eight year old visiting her potato-growing grandma is a whole other story. A Tex-Mex and Chinese guzzling eight year old just cannot understand her grandma’s cuisine philosophy. Especially if they are as follows:

    1. Use only Salt and pepper for spices
    2. Serve every meal with boiled potatoes and carrots.
    3. Eat fish every day except Sunday. Then you can eat salmon (No. This is not fish.)

And so after many days of sitting potty-mouthed at the table, and then secretly stealing lefse after every meal. We reached a compromise. My sister and I would eat three things: 1.Mashed potatoes and sausage 2. Meat balls and 3. Fleskepannekaker (Norwgian pancakes cooked in bacon fat)

IMG_20151115_102339  Theses days, I have come to see how wrong I was. At my grandmother’s house, fishermen walk through her door with fish still riving and gasping for air. Another brings eggs. Sometimes she even gets milk. On the other hand, meat and sausages must be bought in the store.

These connections to the people and to the land, however, were lost on the eight year old raised on rows on rows of fully stocked, perfectly packaged boxes — chock full of preservatives, fat and sugar.

These days, I don’t particularly like sausage or meatballs. But my love for Norwegian pancakes has never abated. Thin and savory. Served with potatoes and cooked in bacon fat. Everything about this meal warms me on cold rainy days or dark winter nights. Of course if you want, you can always serve them with syrup, but this time I’ll take a cue from my grandma and heap up another helping of potatoes.

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Bestemors Fleskepannekaker (Grandma’s Pancakes)

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2 eggs
1- 1 1/2 cups  all-purpose flour
2 1/2 cups whole milk
1/2 tsp salt
(1-2 tbps sugar)

8 pieces of bacon

    1. In one bowl mix eggs and milk together. In another mix salt and flour (and sugar if desired.)Add mixture of salt and flour gradually ensuring that no clumps remain.
    2. After mixed, let the batter rest for 30 minutes in the refrigerator
    3. Add two pieces of bacon.
      • Note:You will be using bacon fat in replacement of butter or oil. You will need to add the bacon gradually to keep the pan well greased.
    4. Scoop about 1/4 cup of batter and tilt the pan to completely cover the bottom.
    5. Cook until the top looks dry (about 30 seconds)
    6. Use a spatula to flip the pancake over. Wait another few seconds and remove from pan by folding vertically then horizontally (so they look like fans. See pictures above for reference.)

Can be served with potatoes, syrup, strawberry jam, and, of course, BACON!

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1 Comment

  • Reply A feast for the ghosts past - Forgotten Recipes November 20, 2016 at 7:48 pm

    […] have spoken to you about the romance of both gray and deep blue seas, of fishermen that walk through my grandmother’s door. These are the tastes and sights that permeated my childhood and are easy to conjure […]

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