norwegian-pancakes
These Norwegian pancakes are a cross between French crepes and American pancakes. These pancakes are rolled with fresh berries and topped with a homemade cardamon whipped yogurt. | peteandgerrys.com
These Norwegian pancakes are a cross between French crepes and American pancakes. These pancakes are rolled with fresh berries and topped with a homemade cardamon whipped yogurt. | peteandgerrys.com These Norwegian pancakes are a cross between French crepes and American pancakes. These pancakes are rolled with fresh berries and topped with a homemade cardamon whipped yogurt. | peteandgerrys.com
Arrow Created with Sketch. Back to The Recipes

Norwegian Pancakes

  • Meals
Star Created with Sketch. Star Created with Sketch. Star Created with Sketch. Star Created with Sketch. Star Created with Sketch.
5/5 - 2 Ratings
PRINT Print
Prep Time 15 minutes
Cook Time
Serving Yield 4 servings

Like crêpes, Norwegian pancakes are traditionally soft, thin, and very flat; the perfect vessel for anything from fresh berries to sautéed mushrooms. These are made with spelt flour, giving them just a hint of nuttiness. And for added flair and subtle sweetness, this simple and inexpensive breakfast dish is topped with a cardamom whipped yogurt that you'll want to put on all your pancakes and French toast.

By: The Healthy Toast

Ingredients

For the cardamom whipped yogurt:

  • 1 cup full fat plain Greek yogurt
  • 1/2 cup whipping cream
  • 2 tablespoons maple syrup
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon ground cardamom (or more to taste)

For the pancakes:

  • 3 large Pete and Gerry's Organic Eggs
  • 1 1/2 cup milk
  • 1 cup spelt flour (or all-purpose)
  • 1 teaspoon cane sugar
  • 1/4 teaspoon salt
  • 1/2 teaspoon almond extract
  • Fresh berries, maple syrup, butter, and confectioners' sugar, for filling and topping (optional)

Nutritional Information plus

Servings: 4

Amount Per Serving: Calories 400, Fat Cal. 190, Total Fat 21g (32% DV), Sat. Fat 11g (55% DV), Trans Fat 0g, Cholest. 190mg (63% DV), Sodium 270mg (11% DV), Total Carb. 37g (12% DV), Fiber 1g (4% DV), Sugars 16g, Protein 18g, Vitamin A (15% DV), Vitamin C (0% DV), Calcium (20% DV), Iron (8% DV), Vitamin D (25% DV). 

Percent Daily Values (DV) are based on a 2,000 calorie diet.

For more information about how we calculate our nutritional content and to read our nutritional disclaimer, please check out our Recipe Nutrition Facts blog post.

Directions

To make the cardamom whipped yogurt:

Step 1

Place all whipped yogurt ingredients into the bowl of a stand mixer fitted with a whisk attachment. Begin mixing on low until all the ingredients are combined, then slowly increase the speed to high.

Step 2

Beat whipped yogurt on high for 2 minutes, then gradually decrease speed until mixer is off. Using a spatula, gently scrape down the sides of the bowl. Resume beating on high for another 2-3 minutes, or until soft peaks form. Set aside while you make the pancakes.

To make the pancakes:

Step 1

Place all pancake ingredients in a blender and blend on high until smooth.

Step 2

Lightly grease a nonstick skillet with cooking spray and place over medium-low heat. Pour 1/4 cup batter into skillet, swirling the pan as you pour to evenly distribute.

Step 3

Let pancake cook for 2 minutes, or until the surface looks dry and the edges begin to curl inwards.

Step 4

Carefully run a dull butter knife or spatula around the edges of the pancake. Grab one edge with your fingers and carefully but quickly flip the pancake over. Cook another 30-60 seconds, then transfer pancake to a plate and cover with foil. Repeat process with remaining batter, making sure to lightly grease the pan each time.

Step 5

Serve pancakes by adding fillings of choice, rolling, and topping with cardamom whipped yogurt and other toppings of your choice.

Farm Team Tips:

This recipe yields 1 1/2 cups whipped yogurt, so you may have some left over. Store any leftovers in the fridge for up to 5 days. If leftover topping deflates, whisk by hand for a minute to fluff up before using.

Rate this Recipe
Share this Recipe

How much did you enjoy this recipe?

How much did you enjoy this recipe? Rate it from 1-5 to let us know!

x

COMMENTS

* Required

RESPONSES

Related Recipes

Gluten-Free Oatmeal Pumpkin Pancakes

  • Meals

Green Pancakes and Eggs

  • Meals
  • Snacks and Apps

Pumpkin and Pecan Pancakes

  • Meals

Gluten-Free Oatmeal Pumpkin Pancakes

  • Meals

Green Pancakes and Eggs

  • Meals
  • Snacks and Apps

Pumpkin and Pecan Pancakes

  • Meals

Norwegian Pancakes

Prep Time 15 minutes
Cook Time
Serving Yield 4 servings

Like crêpes, Norwegian pancakes are traditionally soft, thin, and very flat; the perfect vessel for anything from fresh berries to sautéed mushrooms. These are made with spelt flour, giving them just a hint of nuttiness. And for added flair and subtle sweetness, this simple and inexpensive breakfast dish is topped with a cardamom whipped yogurt that you'll want to put on all your pancakes and French toast.

By: The Healthy Toast

Ingredients

For the cardamom whipped yogurt:

  • 1 cup full fat plain Greek yogurt
  • 1/2 cup whipping cream
  • 2 tablespoons maple syrup
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon ground cardamom (or more to taste)

For the pancakes:

  • 3 large Pete and Gerry's Organic Eggs
  • 1 1/2 cup milk
  • 1 cup spelt flour (or all-purpose)
  • 1 teaspoon cane sugar
  • 1/4 teaspoon salt
  • 1/2 teaspoon almond extract
  • Fresh berries, maple syrup, butter, and confectioners' sugar, for filling and topping (optional)

Directions

To make the cardamom whipped yogurt:

Step 1

Place all whipped yogurt ingredients into the bowl of a stand mixer fitted with a whisk attachment. Begin mixing on low until all the ingredients are combined, then slowly increase the speed to high.

Step 2

Beat whipped yogurt on high for 2 minutes, then gradually decrease speed until mixer is off. Using a spatula, gently scrape down the sides of the bowl. Resume beating on high for another 2-3 minutes, or until soft peaks form. Set aside while you make the pancakes.

To make the pancakes:

Step 1

Place all pancake ingredients in a blender and blend on high until smooth.

Step 2

Lightly grease a nonstick skillet with cooking spray and place over medium-low heat. Pour 1/4 cup batter into skillet, swirling the pan as you pour to evenly distribute.

Step 3

Let pancake cook for 2 minutes, or until the surface looks dry and the edges begin to curl inwards.

Step 4

Carefully run a dull butter knife or spatula around the edges of the pancake. Grab one edge with your fingers and carefully but quickly flip the pancake over. Cook another 30-60 seconds, then transfer pancake to a plate and cover with foil. Repeat process with remaining batter, making sure to lightly grease the pan each time.

Step 5

Serve pancakes by adding fillings of choice, rolling, and topping with cardamom whipped yogurt and other toppings of your choice.

Farm Team Tips:

This recipe yields 1 1/2 cups whipped yogurt, so you may have some left over. Store any leftovers in the fridge for up to 5 days. If leftover topping deflates, whisk by hand for a minute to fluff up before using.