Norwegian Pancakes Recipe

Like crêpes, these whole wheat Norwegian pancakes are traditionally soft, thin, and very flat; the perfect vessel for fresh berries and a cardamom whipped yogurt that you'll want to put on all your pancakes and French toast.

To make the cardamom whipped yogurt

1. Place all whipped yogurt ingredients into the bowl of a stand mixer fitted with a whisk attachment. Begin mixing on low until all the ingredients are combined, then slowly increase the speed to high.
2. Beat whipped yogurt on high for 2 minutes, then gradually decrease speed until mixer is off. Using a spatula, gently scrape down the sides of the bowl. Resume beating on high for another 2-3 minutes, or until soft peaks form. Set aside while you make the pancakes.

To make the pancakes

1. Place all pancake ingredients in a blender and blend on high until smooth.
2. Lightly grease a nonstick skillet with cooking spray and place over medium-low heat. Pour 1/4 cup batter into skillet, swirling the pan as you pour to evenly distribute.
3. Let pancake cook for 2 minutes, or until the surface looks dry and the edges begin to curl inwards.
4. Carefully run a dull butter knife or spatula around the edges of the pancake. Grab one edge with your fingers and carefully but quickly flip the pancake over. Cook another 30-60 seconds, then transfer pancake to a plate and cover with foil. Repeat process with remaining batter, making sure to lightly grease the pan each time.
5. Serve pancakes by adding fillings of choice, rolling, and topping with cardamom whipped yogurt and other toppings of your

   Farm Team Tips

   This recipe yields 1 1/2 cups whipped yogurt, so you may have some left over. Store any leftovers in the fridge for up to 5 days. If leftover topping deflates, whisk by hand for a minute to fluff up before using.