Norwegian Thick Salt-Pork Pancakes

A recipe taken from The Nordic Cookbook

Preparation and cooking time: 35 minutes

Makes: 4–6 pancakes


100 g/3 ½ oz (3/4 cup plus 1 tablespoon) weak (soft) wheat flour

5 eggs

good pinch of salt

550 ml/20 fl oz (2 cups plus 1 tablespoon) milk

butter, for frying

300 g/11 oz salt pork or bacon, sliced or cut into sticks


Combine the flour, eggs, salt and half the milk in a mixing bowl and whisk until no lumps remain. Add the rest of the milk, whisking continuously. Heat a little butter in a frying pan or skillet and add a generous amount of the pork or bacon batons. Fry until they start to brown a little, then ladle in some batter. You are aiming to get 4–6 pancakes in total, so divide the pork and batter accordingly. Fry the pancake until the underside is golden, then turn and fry on the other side.

Keep warm while you fry the remaining pancakes and serve with your choice of accompaniments.