Norwegian Pancakes

In Newsletter Content by Brandon St. Clair

Well, that’s what we called them.  My Grandma used to make these for our breakfast when we spent the night at her house. These were always cooked up fresh in the morning with butter and powdered sugar.

In Norway they called them “Pannekake”, but most of the world knows them now as French Crepes.  It doesn’t matter who invented them, they are good for breakfast or sweet desserts.  You can add hazelnut butter, brown sugar, jams, maple syrup, or strawberries and whipped cream.


  • 1 cup all-purpose flour
  • 2 or 3 eggs
  • ¾ cup milk
  • ¼ cup water
  • ¼ teaspoon salt
  • 2 or more tablespoons butter, melted


  1. In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.
  2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
  3. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn, and cook the other side. Serve hot.