Make your mornings extra special with these Norwegian Pancakes made with Pete and Gerry’s Eggs and topped with a cardamom whipped Greek yogurt.
Disclosure: This post is sponsored by Pete and Gerry’s Organic Eggs. All reviews and opinions expressed in this post are based on my personal views.
What’s your favorite part of the holidays?
For me, it’s making family recipes that you only enjoy once a year. From krumkake to brown sugar meatballs, December was always filled Norwegian recipes passed down from my dad’s side of the family.
And the one recipe I always looked forward to the most was Norwegian pancakes.
Filled with butter and powdered sugar, rolled up, and topped with maple syrup, these pancakes were pure bliss for a kid. And the best part was my mom would even make them for dinner some nights.
Now, if you’re not familiar with Norwegian baking, basically every recipe is a different ratio of the same ingredients: eggs, flour, milk, and sugar. And if my grandpa was cooking, then there was usually a splash of almond extract as well.
These whole grain Norwegian pancakes are the perfect holiday breakfast for so many reasons:
And most importantly, they’re a tasty way to get the family around the table this holiday season.
To make them just a little more special, I recommend topping these whole grain Norwegian pancakes with a cardamom whipped yogurt – it’s easier than you might think!
The most important advice I can give is to be patient as these can take a couple tries before you get the hang of them. But trust me, once you take one bite all that effort will be worth it!
Whole grain Norwegian pancakes are a budget-friendly breakfast as you need just a handful of pantry staples:
For the cardamom whipped Greek yogurt topping you’ll need 5 ingredients:
Eggs are a key ingredient in Norwegian pancakes, so it’s important to use high quality ones.
I like Pete and Gerry’s eggs as they have a rich, flavorful taste that you can only get from organic, free range hens.
Other benefits of Pete and Gerry’s eggs include:
So, whether you’re making these whole grain Norwegian pancakes, a breakfast casserole, or a batch of sugar cookies, I recommend using Pete and Gerry’s eggs for all your holiday cooking and baking!
You can learn more about Pete and Gerry’s products and mission over on their website.
It can take a few attempts to find the sweet spot with these pancakes as you have to find just the right combination of heat, skillet size, batter amount, and timing. But trust me, after the first one or two pancakes, you’ll get in a rhythm.
In fact, growing up I always stuck close to my mom or dad when they were making Norwegian pancakes as I usually got to eat those first couple “throw out” pancakes hot off the stove.
The key to remember is that these are thicker than traditional crepes, so you don’t want to use too big of a skillet where you batter is pouring paper-thin. Trust me, they’ll be nearly impossible to flip.
I’ve had the best success using a small skillet with just under ¼ cup of batter per pancake on medium-low heat.
Once you pour your batter into the pan, you’ll want to quickly swirl the pan to spread the batter out evenly. You’ll know when it’s ready to flip when the edges become crispy, unstick from the pan, and start to curl inwards.
My family runs a very dull butter knife (or even a cake frosting knife would work well) around the edges. Once all the edges have been unstuck from the pan, I use my fingers to quickly flip the pancake and let it cook for another 30-60 seconds.
I love this cardamom whipped Greek yogurt topping! By whipping the Greek yogurt with whipping cream, you end up with a light and fluffy pancake topping. Just be aware that it won’t be as airy as traditional whipped cream.
While technically an Indian spice, cardamom is frequently used in Scandinavian baked goods, and I just love how well it pairs with the almond-kissed Norwegian pancake batter.
However, if you don’t like cardamom no worries! You can either just leave it out, or try another flavoring option such as:
Growing up, there were two main ways we’d eat them:
When I’m feeling like making them on the healthier side, I’ll fill mine with plain Greek yogurt and fresh berries instead.
I also think they’d be delicious as a savory breakfast option by filling them with smoke salmon, whipped cream cheese and lemon juice, or with scrambled eggs, avocado slices, and a drizzle of hot sauce.
Looking for more egg-filled breakfasts? Here are a few healthier options to try:
This site uses Akismet to reduce spam. Learn how your comment data is processed.