Eric Stendal

Childhood memories for me are filled with such delicious items! These pancakes form a good corner of those memories for me.

Farmor (Father’s mother, in Norwegian) made these often for my sister, Kristine, and I growing up. I don’t ever recall Dad trying to make them.

Farmor would serve these with various toppings or accompaniments. Fresh cut strawberries from her garden, maple syrup, whipped cream, gjetost (brown Norwegian cheese), and her favourite way was to unfold a couple of the pancakes, add a dollop or two of sour cream, and then some fresh cut strawberries. She would then fold them up and enjoy them that way. Simply delicious.

Here, for you, is the little recipe. The secret to making these is to not have too high a heat for your frying pan (or griddle), and to make these very thin. You do not need much batter for each one.

I simply add my ingredients into a blender and blend them together. This way, I can simply pour my batter into the frying pan which is very easy.

Ingredients

1-1/2 cups milk
3 large eggs
1 cup all-purpose flour
1 tsp sugar
1/4 tsp salt
butter for the pan

Method

1. In a blender, combine your milk and the eggs. Crack your eggs into a little dish and not directly into the blender as you do not want little egg shells to fall into your mix. Give the blender a little bit of a pulse to combine the milk and eggs slightly.

2. Add your flour, sugar, and salt and blend until smooth.

3. Warm up your griddle or frying pan. When it is hot enough, add some butter and then pour in a tiny bit of your batter. Pick up your pan and tilt it around to make your batter expand and widen in the pan; this thins out the pancake.

4. Return the pan to heat and watch the pancake firm up a bit. Move the pan off the heat from time to time and let the pan do the cooking for you.

5. After 30 seconds or so (your eye will be the judge), gently flip your pancake on to the opposite side. Fry for a tiny bit and then using your spatula, gently fold the right side of the pancake towards the middle, then bring the left hand side over to the middle ‘folding’ the pancake.

6. Remove to a plate or warming tray and continue with another one.

7. Remember to add a little bit of butter to the pan each time you fry a pancake. This provides more flavour but also helps in not having the pancake stick to your frying pan.