Rice-porridge Pancakes, or ‘rislapper’ in Norwegian, is a traditional ‘left overs’ recipe of day old rice porridge mixed with pancake batter. The batter is fried in a pan just like pancakes and eaten with jam. These pancakes are softer and a little more moist than regular pancakes but they are still lovely and fluffy.
Pølse is THE fast food of Norway. When the grilled pølse was first introduced to Norway in the 50s it was eaten naked – without bread.
There is an opposition in everything. At the darkest time of the year, we celebrate Christmas. And at the exact opposite end, when the midnight sun is at its highest, we celebrate Midsummer.
Many Norwegians know what they are doing when they pick wild mushrooms. This knowledge is passed down the family during mushroom hunting trips. The hard-core mushroom hunters go into the mountain wilderness for days to get the best finds.
On any celebration table in Norway you can always find a Norwegian layer cake (bløtkake). What better way to celebrate Norwegian Constitution Day than with fresh cream, wild berries and a little bit of sponge in between.
Norwegian houses are very charming with their wooden panels and slate roofing. It is typical for a house to be painted a strong colour such as red, blue or yellow, but white is the most popular.
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How cruel. How can you show such lovely, tempting pancakes without giving us the recipe? I’m hoping it was just an oversight and that the recipe will be forthcoming. What is normally served along with the pancakes?
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from L-Jay:
Well, I’ll have to ask Farmor – she made them, I just ate them (and took the pics). I’ll see if she is willing to give up her recipe (or if she actually follows a recipe – she is tricky that way).