My Norwegian Pannekaken (Pancakes)

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber and nutrients.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat option.

milk

🥗Healthier: almond milk

💰Cheaper: soy milk

Almond milk is lower in calories.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey offers natural sweetness.

Whisk 2 eggs and 1/2 teaspoon of vanilla extract in a bowl.

Add 3/4 cup of whole milk and 1/2 cup of room temperature water to the egg mixture and mix well.

Stir in 3 tablespoons of melted butter into the wet ingredients.

Gradually add 1 cup of all-purpose flour and 2 tablespoons of flour to the wet mixture, mixing slowly to avoid lumps.

Heat a non-stick skillet over medium heat and spray with cooking spray.

Pour 1/2 cup of batter into the center of the skillet and swirl to spread evenly.

Cook for a few minutes until the pancake is golden brown on the bottom, then flip carefully.

Cook the other side for a few more minutes until golden brown.

Prepare fresh raspberries by crushing them with a spoon and mixing with powdered sugar to create a topping.

Dust the cooked pancakes with powdered sugar and serve with crushed raspberries.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens