Saturday, January 15, 2011

Norwegian Pancakes

A cross between a crepe and a pancake. Delicious!

I received this recipe decades ago from a church-lady in the Indiana town where I first taught school. I loved them then. I love them now. They are a cinch to prepare. Basically, there are only two vessels to clean! Better yet, the batter will keep for a day or two in the refrigerator.

Somewhere, I have the original hand-written card. Now that I am old, I treasure .... such simple treasures. And simple congregants and fellowship.

These are not as large or as puffy as a regular pancake, so only pour enough batter to make a 3-or-4-inch circle. The inside will be wonderfully creamy. I serve these with warm maple syrup and, in the summer, along with fresh fruit.

These make about two dozen small pancakes. They are insanely easy to prepare the night before. Just keep the batter, covered, in the blender. In the morning, give it a whirl or two to redistribute. Makes for an amazing uncomplicated breakfast. The complication is up to you:  Bacon? Sausage? Fried eggs? You decide how you want to start your day.

  • 1 cup small-curd cottage cheese
  • 1 cup sour cream
  • 4 eggs
  • 3/4 cup sifted, all-purpose flour
  • 1 tablespoon granulated sugar
  • 1/2 teaspoon salt

Put the cottage cheese and sour cream in a blender. Blitz into a smooth paste. Add eggs, one at a time, and whirl until smooth. Stir in remaining ingredients until well blended.
Bake on a hot, medium-greased griddle, electric pan, or cast-iron skillet until bubbles break on surface. Flip. Continue to cook just until golden brown.