Recipe: Norwegian pancakes with almond milk and blueberries

 Large parts of my childhood took place in my beloved mother open kitchen.

When it rained, the fireplace in the kitchen was lit and comfort food like pancakes was made.

We ate them three different ways, and even to this day, if there’s Norwegian pancakes on the menu, I’ll have it no other way.

With fresh blueberry spread, straight up and simple with just a spread of sugar, or with thick smoked forest bacon called “flesk” in Norwegian.

As the rain pored down, the wind whipped the landscape outside in great rage or the sun played with the green summer leaf on the trees. These pancakes tasted so delicious that it was never a no in my mouth when my beloved mother annoucend what she was making for dinner.

Unlike the American version, this is not, at least the way I know it, eaten as a breakfast, lunch maybe, but this is comfort dinner at it’s Scandinavian best.

Food to me is a lot more than the the eating part, which is of course the highlight, but it all begins with the right ingredients, fetching fresh eggs from the chicken coop, picking blueberries in the forest or making almond milk the slow way.

I truly enjoy the making, mixing it all together, allowing the flavors to melt and infuse the kitchen with the promise of something delicious, but it’s the social aspect of making these pancakes from my childhood that is engraved in my Norwegian heart.

The way my mother would seat me on the counter next to her pancake making and let me stir, crack the eggs or watch each pancake turn golden in the black iron pan with a wooden handle.

I’d watch the steam as the butter melted in the pan and the moist from the pancake mix evaporated.

The first pancake that turned golden was for testing and tearing it apart with my little fingers was so much fun. I guess the “destroying” aspect of it caused the thrill.

It was eaten “raw” with bare fingers and a happy grin on my face.

Then the real deal began, and I was so fascinated by the heat and how the pancakes mix went from a wet “sauce” till a delicious soft “tortilla” that we could fill with the three options mentioned above.

Gathered around the table digging in and making our very own versions was heaven. The steam continued to rise from the kitchen as the pancakes were freshly made. And non of that make 10 pancakes and then get seated, no, pancakes have to be eaten warm and fresh right off the pan.

While preparing this dish for you, I was taken back to all these good times around the table with my family, eating these dinner treats with my fingers.

I may use a fork now to avoid the blueberry mess, but with the other two types of fillings, I still eat away with my hands.

Ahh, the bliss of finger-food!

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What you need

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2 dl All purpose flour

2 1/2 dl Milk ( I used almond milk, but you can also use soy)

1 tbls Salted butter

1/2 ts Salt

1/2 ts Cardamume

1 tbls Sugar

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How to make:

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Mix all the dry ingredients together and pour in all the wet ingredients that have been mixed separately.

Heat the flat pan over low heat, and add butter.

When melted all over the pan, add a think layer of pancake mix enough to cover the pan.

Do not touch untill the moister has evaporated and it’s soft ot the touch, then flip over.

Ready when golden brown.

Serve with blueberry jam!

1-2 ts of jam to one pancake.

Roll the pancake into a sausage and eat with your hands or a knife and fork while warm.

Et voila!

You’re a Scandinavian chef;)

This is true scandinavian comfort food, and very quick and easy to make.

The recipe is taken from my beloved mother’s elemntary school cookbook and it’s very basic.

I adore browsing through her old cookbooks for true traditional Norwegian food and then add a twist to my liking.

There’ll be more of these recipes as the snow melts and spring is fast approaching, making me hungry for Norwegian classics.

Wishing you a lovely Sunday!

Next up, an evening concert at the famous La Scala in Milano;)