| Prep: 20 mins | Cook: 15 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 240 | 10g | 5g | 32g |
| sugars | fibre | protein | salt |
| 6g | 2g | 7g | 0.34g |
Why I Love Norwegian Vegetable Pancakes with Sour Cream
Picture this: a rustic wooden table set with a steaming hot griddle full of vibrant Vegetable Pancakes with Sour Cream – a delightful Norwegian recipe that harmoniously blends the subtle, earthy flavours of vegetables with creamy, tangy sour cream. Ah, now that’s a sight to get your tastebuds dancing! This recipe never fails to tug at my Southern roots, while branching out into an international cuisine. Vegetables, after all, are a Southern staple, but the genius way that Norwegians incorporate them into a hearty pancake – that’s an inspiration drawn straight from Norwegian culinary genius like Andreas Viestad.
A Tale of Two Cultures
What I love most about this Vegetable Pancakes with Sour Cream recipe is that it so beautifully blends my Southern roots and my love for global cuisine. Just as a Southern dish would, this recipe uses an array of vibrant, fresh vegetables. Carrots, broccoli, red bell pepper, and onion – each adds a distinct burst of flavor into every bite. It reminds me somewhat of the Southern classic veggie cornbread, but with a Scandinavian twist to it. The sour cream topping, tangy and creamy, serves as the proverbial cherry on the top! It is, in essence, a slice of Norwegian culture served up Southern style!
Perfect Pairings
If you’re wondering what to pair these pancakes with, let me tell you – they are incredibly versatile! I absolutely love pairing them with a fresh, light salad or a grilled fish dish. The crispy, savory pancakes complement the flavors incredibly well! And if you’re seeking a lighter meal, these veggie-packed pancakes make a wonderful brunch dish on their own, with a frisky fruit compote on the side. In fact, I think they would pair beautifully with any Southern fish fry or a more traditional Norwegian dish like Lapskaus.
Taste it, and you’ll understand why I’m so smitten with this recipe – the combination of different textures and flavours, all tucked within the smooth canvas of a warm pancake and dolloped with sour cream…it’s a culinary symphony. I can assure you – once you’ve tried this delightful creation, there’s no going back! So, channel your inner gourmet guru and give this flavorful recipe a whirl. God matlyst, y’all!
What You’ll Need
- 1 1/2 cups of all-purpose flour
- 1/2 teaspoon of baking powder
- 1/2 teaspoon of salt
- 1/4 teaspoon of ground pepper
- 1 1/4 cups of milk
- 2 large eggs
- 2 tablespoons of unsalted butter, melted
- 1 1/2 cups of grated carrots
- 1 cup of finely chopped broccoli
- 1/2 cup of finely chopped red bell pepper
- 1/2 cup of finely chopped onion
- 3/4 cup of sour cream, for serving
Method
Step One
In a large bowl, mix the all-purpose flour, baking powder, salt, and ground pepper together.
Step Two
In a separate bowl, whisk together the milk, eggs, and melted butter. Slowly add this mixture into the dry ingredients, mixing until just combined.
Step Three
Fold in the grated carrots, chopped broccoli, red bell pepper, and onion into the batter – be careful not to overmix.
Step Four
Heat a non-stick frying pan over medium heat. Scoop 1/4 cup of the batter for each pancake onto the pan.
Step Five
Cook until the edges are dry and bubbles form on the surface of the pancake, then flip and cook the other side until golden brown. Repeat this process with the remaining batter.
Step Six
Serve the vegetable pancakes warm with sour cream on top. Enjoy your delicious and healthy meal!
