Pancakes and stuff

Pancake shape and content can very worldwide. In Australia and New Zealand, they are made with self-raising flour and commonly known as pikelets. They are small rounds traditionally served with jam or whipped cream, or just butter, at afternoon tea, but can also be served at morning tea. In North America, baking powder is mostly used, creating a thick fluffy pancake, usually served at breakfast with honey. In France, a crêpe is a thin Breton pancake cooked on one or both sides in a special crepe maker. In Norway and Sweden, pancakes are similar to crêpes. In some Nordic countries, they are served with jam or fruit, often with sour cream and cranberry or strawberry jam as a dessert or with a variety of savoury fillings. Waffles are similar but usually has added sugar and spices and are cooked in a special waffle iron. In Norway, there are also pancakes made from potatoes.

Norwegian pancakes

Norwegian pancakes same as Swedish pancakes and similar to crêpes – thin pancakes rolled up and served with different fillings.

300ml plain flour
½ tsp salt
4 eggs
300ml milk
1 tblsp melted butter

Utensils: 1.5L measuring jug; mixing bowl; whisk; stirring spoon; shallow non-stick skillet; tea towel
Time: Preparation – 1 hour; cooking – 30 minutes


  1. Mix flour and salt. Whisk in half the milk until smooth. Add the rest of the milk. Whisk in the eggs. Let the batter rest for 30 minutes.
  2. Stir the melted butter into the pancakes. Heat the skillet to medium. Grease lightly with butter and ladle in just enough to cover the base thinly. Keep cooking over brisk heat until batter is no longer runny and pancake is brown on the underside. Loosen around edges with a spatula. Turn over and brown on the other side, adding a little more butter if needed.
  3. Stack pancakes on a plate and wrap in a tea towel until needed.
  4. To serve, cover with sugar, jam or other fillings and roll up or fold in triangles.
crêpes Suzette

This dish was named in honour of French actress Suzanne Reichenberg (1853–1924), who worked professionally under the name Suzette. In 1897, Reichenberg appeared at the Comédie-Française in the role of a maid, during which she served crêpes on stage.

2-egg pancake batter (see above)
1 dsp orange liqueur, eg Cointreau
500ml milk
Orange butter:
6-8 sugar lumps
2 oranges
1 tblsp orange liqueur

Utensils: Bowl; food processor; whisk; ladle; shallow non-stick frying pan.
​Time: 30 minutes


  1. Make the batter, adding the orange liqueur at the same time as the eggs and butter and another 55g flour to make up for the extra liquid.
  2. Prepare orange butter: Rub each sugar lump over orange zest to let the oil soak into the sugar lumps until oranges look quite “bald”. Work the sugar lumps in the food processor with butter and orange liqueur.
  3. Fry pancakes as thinly as possible, calculating two pancakes per person. Keep wrapped in tea towel until needed. Spread each pancake with orange butter and fold in triangles and arrange them overlapping on an oval ovenproof dish in a warm oven on 100°C while serving dinner.
  4. Just before serving, have pancakes ready. Warm Cointreau in saucepan and pour over pancakes. Set alight and serve while still flaming. If you have a chafing dish, set alight at the table.

Pikelets are as Australian as meat pie and quick and easy to make. Not to be confused with crumpets, they are mini pancakes popular at breakfast served with honey or as snacks any time of the day served with jam of choice, ice cream or both.

1 cup self-raising flour
1 tblsp caster sugar
1 tsp vanilla sugar
1 egg
3/4 cup milk
1 egg
Butter for frying

Utensils: Mixing bowl; measuring jug; whisk; stirring spoon; shallow non-stick frypan; tablespoon; spatula
​Time: 20 minutes


  1. Sift flour and sugars together into a mixing bowl with a pinch of salt.
  2. Whisk egg into milk in the measuring cup and add to the dry ingredients, whisking until smooth.
  3. Heat frypan over medium heat and brush with a little melted butter. Drop tablespoons of the batter into the pan and cook for half a minute or until bubbles appear on the surface. Turn the pikelets and cook other side for one minute until golden.
  4. Serve with honey, jam of choice or ice cream.

This recipe is from the start of the road. It was a favourite when I was growing up in Bergen. When my youngest son lived there with my mother for a year at the age of 10, it also became his favourite.

325ml plain flour
1 tsp salt
500ml milk
4 eggs
250g lightly smoked bacon
Butter for frying
2 tblsp snipped chives

Utensils: 1.5L measuring jug; sifter; mixing bowl; whisk; stirring spoon; cutting board; chef’s knife; non-stick frypan; tea towel.
​Time: Preparation 40 mins; cooking 20 minutes


  1. Sift flour and salt into a bowl, add half the milk and whisk until smooth. Add eggs to the rest of the milk and whisk for a couple of minutes.
  2. Then stir the liquid into the flour a little at the time while stirring vigorously until smooth. Let the batter rest for 30 minutes.
  3. Cut the bacon in 2cm strips and add to the frypan. Fry the bacon strips unit they are brown and crisp. After the batter has rested stir in the bacon and the fat.
  4. Fill a ladle with the pancake and bacon batter and add to the hot fry pan, using the back of the ladle to spread the pancake mix thinly. Fry the pancake for a couple of minutes until firm and brown on the underside then turn with a spatula and cook on the other side, adding butter if needed.
  5. Keep finished pancakes warm on a plate, covered with a tea towel, until all batter is used. Serve with snipped chives or shallots scattered on top.
potato pancakes

Potato pancakes is very old, traditional Norwegian food. It was orgininally cooked on a griddle over a wood fire and served with both savoury or sweet fillings.

500g potatoes
½ tsp salt
1 tblsp butter
3 tblsp light sour cream
125g plain flour

Utensils: Potato peeler; chef’s knife; 2L pot with lid; fork or patoto masher; mixing bowl; stirring spoon; rolling pin; griddle or non-stick shallow frypan; two tea towels.
​Time: Preparation 40 mins; cooking 20 minutes


  1. Peel potatoes and put to boil in a pot for about 20 minutes. When cooked, drain out water and mash with fork or potato masher. Add salt and butter.
  2. Mix in salt, butter and sour cream. Place the potato dough in the refrigerator, covered, to chill overnight.
  3. Cut the flour into dough while it is cold and kneed it vigorously until it is smooth and pliable.
  4. Divide dough into 16 to 20 balls. Flour the kitchen bench and rolling pin and roll flatten each ball into rounds. Lift the rounds on to the griddle and cook on each side until brown spots appear.
  5. Stack the finished potatocakes on a plate lined with a damp tea towel and cover with another damp tea towel until all the dough has been used.

Waffles are said to have originated in France as far back as the 12th century. But they have firmly been taken over by America and Norway. On Saturdays, Norwegian expatriates will gather at Norwegian Seamen’s churches around the world for waffles and coffee. The waffle batter is similar to pancakes but has sugar and cardamom added to the batter. Waffles are cooked in a waffle iron forming five “hearts” and make easy deserts served with Chantilly cream or ice cream, topped with berries or puréed fruit.

400ml plain flour
100ml caster sugar
1tsp baking powder
1tsp cardamom
400ml milk
3 eggs
100g melted butter

Utensils: Mixing bow; 1.5L measuring jug; whisk; ladle; waffle iron
Time: 1 hour, including 30 minutes while batter is resting


  1. Sift flour, sugar, baking powder and cardamom together in a mixing bowl.
  2. Whisk the milk into the mixture a little at the time until smooth.
  3. Whisk eggs lightly and stir into the batter with the melted butter. Let batter rest for 30 minutes.
  4. Heat the waffle iron and brush with butter, pour a ladle of waffle mix into the middle of the iron. Close and cook until waffles are golden brown. Repeat until you have used all the waffle batter.
  5. Serve on its own, with jam or topped with whipped cream or ice cream and puréed fruit.
  6. The recipe makes about 10 rounds of waffles.

Clafoutis is a delicious French dessert made with summer fruit and pancake batter, which is quite easy to prepare. It can have a variety of fruit or berries and different pancake batters of choice. My preference is juicy summer cherries and an almond meal batter.

A little melted butter for greasing
400g jar of pitted cherries drained or
500g of fresh cherries, pitted
1/3 cup almond meal
1/3 cup caster sugar
1/4 cup cream
2 eggs
A few drops vanilla essence
Icing sugar
Cantilly Cream:
125ml whipping cream
a few drops vanilla essence
1tblsp caster sugar

Utensils: Small bowl; pastry brush; pie dish; cherry pitter; vegetable knife; 1L mixing bowl; 1.5L measuring jug; whisk; ladle; waffle iron
Time: 50 minutes


  1. Preheat oven to 180°C.
  2. Brush pie dish with the melted butter. If using fresh cherries, pit them and cut in half or drain can of pitted cherries. Spread over the base of the pie dish.
  3. Combine almond meal and sugar in a bowl. Make a well in the centre. Whisk together the cream and eggs in the jug. Stir the liquid into the almond mixture gradually until it is all combined.
  4. Pour the batter over the cherries in the dish. Bake in oven for 30 minutes or until just set. set aside to cool.
  5. Make Chantilly cream by whipping cream until it thickens, add vanilla essence and sugar and sugar until peaks form.
  6. Serve clafoutis warm or cold, dusted with icing sugar and chantilly cream on the side, if desired.
Hot Cross bun pudding

Delicious bread and butter pudding treat for Easter, using hot cross buns and chocolate eggs.

8 hot cross buns
4 eggs
4tblsp apricot jam
1/3 cup caster sugar
500ml cream
2tvlsp flaked almonds
100g small chocolate easter eggs
Unsalted butter

Utensils: Cutting board; bread knife; pie dish; mixing bowl; whisk; baking sheet; cup; whisk; butter knife; ladle.
Time: 1 hour, including 30 minutes while batter is resting


  1. Preheat oven to 160°C.
  2. Halve the hot cross buns, putting the tops aside. Tear the bottoms into small chunks and scatter into a greased pie dish.
  3. Whisk the eggs, sugar and cream in the mixing bowl until smooth and pour half over the hot cross buns in the pie dish. 
  4. Put almond flakes on baking sheet in oven and roast until golden and scatter on top. Stuff the chocolate eggs into the hot cross bun base.
  5. Mix apricot jam in a cup with a little hot water for easy spreading.
  6. Lightly butter the hot cross bun tops and spread with half the apricot jam and place on top. Pour over the rest of the cream batter.
  7. Bake for 40 minutes or until golden. Brush the hot cross bun tops with the remaining apricot jam, scatter glazed small easter eggs on top and bake for another 10 minutes.
  8. Serve warm with a brandy custard.
MORE RECIPES from the road:

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