Granny'S Norwegian Egg Cakes
Norwegian Egg Cakes are thick, crepe-like pancakes with a rich, eggy flavor, perfect for breakfast or dessert, enjoyed with toppings like butter, sugar, and syrup.
Ingredients
Instructions
- In a blender, beat eggs, sugar, and milk together.
- Mix dry ingredients (flour, soda, salt) together and gradually add to the egg mixture in the blender on low speed.
- Choose either an 8 or 10-inch skillet depending on preferred pancake size.
- Spray the skillet with cooking spray and pour about 1/2 cup of batter into it.
- Swirl the batter around the pan and cook constantly watching for browning, about 30 seconds.
- Use a flat wooden stick or spatula to turn the pancake over.
- Cook the other side for about 15 seconds and remove from the pan.
- Repeat until all batter is used.
- Serve with butter, a little sugar, and maple syrup. Good with strawberries and maple sugar.
- Enjoy with sausage for breakfast or supper.
Tips & Substitutions
For a fluffier texture, separate the egg whites and yolks, beating the whites until stiff peaks form before gently folding them into the batter. Consider substituting almond milk for a dairy-free option, or using whole wheat flour for a heartier pancake. Adjust sweetness by reducing sugar if desired, especially if serving with maple syrup.
Serving Suggestions
Serve these Norwegian egg cakes warm, topped with butter and a sprinkle of sugar, alongside maple syrup for drizzling. They pair beautifully with fresh strawberries or a side of sausage for a hearty breakfast or light supper. Try them with Speedy Banana Sauce for a delightful twist.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a skillet over low heat for a few minutes or pop them in the microwave for 20-30 seconds. For a crispier texture, reheat in a toaster oven.
Nutrition & Diet Analysis (per serving)
Each serving of Granny'S Norwegian Egg Cakes contains roughly 610 calories, with 10g protein, 113g carbohydrates, and 7g fat. It is an excellent source of vitamin C (41% of the Daily Value), protein (21% of the Daily Value), and dietary fiber (21% of the Daily Value), and a good source of calcium and potassium. Note that it is relatively high in sodium, at 908mg per serving (39% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make these egg cakes gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend that includes xanthan gum. This will help maintain the texture and structure of the cakes while making them suitable for a gluten-free diet.
What can I use instead of cooking spray?
If you don't have cooking spray, you can use a small amount of melted butter or oil to grease the skillet. Just use a paper towel to spread it evenly over the surface before pouring in the batter.
How can I make these cakes more flavorful?
To enhance the flavor, consider adding a dash of cinnamon or nutmeg to the dry ingredients. You could also mix in some citrus zest, like lemon or orange, for a refreshing twist that complements the sweetness of the cakes.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).