Arvid's Norwegian Pancakes
(translated and modified from Haugesund Husmorskole Kokebok)
All Norwegians remember Pannekaker fondly from their childhood and many still devour them regularly. For those that haven't enjoyed them, they are similar to crepes but much more flavorful and substantial. Some prefer to add a little jam but they are best spread with butter, a touch of sugar, and rolled up. Please, no flavor-hiding syrup. These are not hotcakes.
1-1/4 cup flour
2-1/4 cup whole milk
1/4 cup sugar
1/4 teaspoon salt
1/2 teaspoon cardamom
1 teaspoon vanilla (double strength vanilla is best)
butter for frying (no substitutes, or they will not taste like pannekaker)
Mix the dry ingredients. Add half the milk and stir till smooth. Add the rest of the milk and stir. Let the batter sit for 1/2 hour to swell (can be used immediately if necessary).
Whisk the eggs and add to the batter. Add the vanilla. The batter should be thin.
Preheat the oven to 220 degrees F using a platter to receive the finished cakes. I remember mama making pannekaker and feeding five of us directly, one by one while we sat squawking like hungry baby birds.
Preheat the crepe pan to medium heat, quickly grease with a stick of butter, and spread a thin layer of batter. Fry till golden brown and flip with a spatula. After a few seconds on the flip side fold the cake in half, and half again, and place it on the platter in the oven to stay warm (unless you have a brood of hungry birds). If the heat and thinness are correct the cakes fry quickly. Before each cake, lightly smear the pan with butter again, even if it is a non-stick pan.
Open up the cake on your plate, spread lightly with softened butter and dust lightly with granulated sugar, roll up and eat. It is good to preheat the plates in the oven also so the pannekaker stay hot.
I admit they are good with a little strawberry or raspberry jam over the butter and sugar occasionally. This is comfort food. How many of you folks in the midwest remember a version of these cakes from your early years?