Havrekniplekaker - Norwegian Oatmeal Pancakes

Ingredients

• 1 cup (90g) rolled oats 1 cup (90g) rolled oats
• 1 cup (125g) all-purpose flour 1 cup (125g) all-purpose flour
• 2 tablespoons sugar 2 tablespoons sugar
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1/2 teaspoon salt 1/2 teaspoon salt
• 2 large eggs 2 large eggs
• 1 1/2 cups (355ml) milk 1 1/2 cups (355ml) milk
• Butter or oil for greasing the pan Butter or oil for greasing the pan
• Lingonberry jam or maple syrup, for serving Lingonberry jam or maple syrup, for serving

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 6g, 2g
• Carbohydrates (total, sugars): 40g, 8g
• Protein: 9g
• Fiber: 4g
• Salt: 0.6g

Preparation

1. 1.
   In a blender or food processor, grind the rolled oats until they resemble a coarse flour-like consistency.
2. 2.
   In a large mixing bowl, combine the ground oats, all-purpose flour, sugar, baking powder, and salt.
3. 3.
   In a separate bowl, whisk together the eggs and milk until well combined.
4. 4.
   Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; a few lumps are okay.
5. 5.
   Heat a non-stick skillet or griddle over medium heat and grease it with butter or oil.
6. 6.
   Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook for another 1-2 minutes until golden brown.
7. 7.
   Repeat with the remaining batter, adding more butter or oil to the skillet as needed.
8. 8.
   Serve the Havrekniplekaker pancakes warm with lingonberry jam or maple syrup.

Treat your ingredients with care...

• Rolled oats — Make sure to grind the oats until they resemble a coarse flour-like consistency to achieve the desired texture in the pancakes.

Tips & Tricks

• For extra flavor, add a pinch of cinnamon or cardamom to the batter.
• If you prefer thinner pancakes, you can add a little more milk to the batter.
• To keep the pancakes warm while cooking the remaining batches, place them on a baking sheet in a preheated oven at 200°F (95°C).
• Experiment with different toppings such as fresh berries, whipped cream, or a sprinkle of powdered sugar.
• Leftover pancakes can be stored in an airtight container in the refrigerator for up to 2 days or frozen for later use.

Serving advice

Serve the Havrekniplekaker pancakes warm with a generous dollop of lingonberry jam or a drizzle of maple syrup. Pair them with a cup of freshly brewed coffee or a glass of cold milk for a delightful breakfast or brunch experience.

Presentation advice

Stack the pancakes on a plate, slightly overlapping each other. Add a pat of butter on top and drizzle with lingonberry jam or maple syrup. Garnish with a sprig of fresh mint or a dusting of powdered sugar for an appealing presentation.