If there was ever a birthday in my family without Norwegian Pannakers on the “You Are Special Today” Plate… I am pretty sure it wouldn’t count. When it is your birthday in my family you can expect to be awoken by the delicious smell of cardamom and vanilla dainty crepes cooking and the sound of cream whipping from upstairs. Walk up the stairs to find a table full of fresh berries, my mom ladling batter on to the fry pan, and the famous “You Are Special Today” plate at your spot on the table. That plate really says it all, I feel so special to have this tradition, and the best part is whoever else decides to join feels pretty special too… Im taking reservations for my birthday breakfast next month… spots are quickly filling up.
These crepes are very similar to swedish pancakes but for the sake of my nationality lets just call them Norwegian pancakes or “Pannakakers” (Pon-a-kockar). They are very light,thin and have a hint of vanilla and cardamom in them. The typical Pannekaker at my house is filled with my moms homemade whipping cream, fresh berries, peaches or nectarines, and homemade raspberry jam.
We like to fold them the same way you might fold a burrito. After lining up the whipping cream and berries down the middle, fold the bottom in toward the middle and the side as well and then gently roll.
I am not exaggerating when I say that these are SO YUMMY and my favorite. In 4th grade we were asked to teach the class something special, my mom came in and demonstrated making Pannekakers…. We each got to have one after the demonstration. kids were literally trying to buy Pannakakers off people that had not yet finished eating there own. Of course Its not your birthday with out a candle to top off this breakfast masterpiece.
My recipe is very similar to my moms, however I changed a few things to give them a little health kick. My mom would use 1/2 unrefined white flour and 1/2 whole wheat flower. I decided to blend 1 cup of Gluten free oats in the vita mix until they turned into a flour. I also chose to sweeten it with a little bit of coconut sugar. You could use maple sugar as well to give it more of a maple flavor. You can also play with different flours as well… using a gluten free flour blend, or spelt/buckwheat.
Norwegian Pannekaker Recipe:
What you need
-1 cup milk (you can try almond milk, or other full fat milks, my mom prefers to use whole milk)
-1 1/2 cups flour (she uses 1/2 white, and 1/2 wheat) I like (1 cup oat flour and 1/2 whole wheat)
-1 to 2 table spoons of ghee butter (or coconut oil, this is so it doesn’t stick to the pan)
– 1tsp Cardamom (optional)
-twist or 1/4 tsp seasalt
– lemon rind zest (optional)
– 1 Tsp organic vanilla extract (optional)
– 1 to 2 tbs of coconut sugar or maple sugar (or regular if you prefer)
fresh blueberries, raspberries, strawberries, peaches or nectarine, greek yogurt, homemade jam, moms homemade whipping cream.
Beat eggs well with an electric mixer.
Add milk, melted butter, and mix.
Add dry ingredients (sugar, flour, spice) gradually while mixing.
Heat a a non stick or well seasoned skillet on med-high. We start with the skillet at very high heat initially and then play with the settings on the first few.
I usually rub a little ghee with a paper towel on the skillet to season it and then add about a medium sized ladle of batter to the middle of the pan (*last time my mom used a gravy ladle because we couldn’t find are soup ladle).
Once the ladle full of batter is dropped onto the middle of the pan, hover over heat and quickly rotate the pan with circular wrist movements to cover the bottom of the skillet with the batter.
After about 20 seconds or when the batter bubbles start to pop, quickly free an edge to grab and flip over the crepe. After the flip wait about 1o seconds and then transfer to a plate. Repeat until batter is gone, usually makes about 20 crepes.
Sometimes it takes a few times to get it right, my mom calls these “the not so perfect ones.” Which are my favorite, because she would put them on the counter for my brother and I to eat plane. I called them “appeteazers.”
Moms Homemade Whipping Cream Recipe:
1/2 pint carton of organic non-gmo whipping cream
1/2 table spoons of real organic maple syrup
1/2 tsp organic vanilla extract
Whip the cream until almost stiff. Depending on your mixer speed it can take 2+ minutes. Add maple syrup and vanilla and whip until stiff. Pour into a small serving bowl and place next to the fresh berries.
My favorite toppings are
Strawberry rhubarb homemade jam, raspberries, blueberries, and I like to mix moms homemade whipping cream and a little bit of Greek yogurt.
I line all my fresh ingredients down the middle and fold the bottom up halfway, then fold one side toward the middle as well and roll the same direction as folded.