A story from my childhood in Norway: With a little help from chickens, Mormor always had the sweetest raspberries around. And with a little inspiration from her, I have a light, summery breakfast treat to share with you.
MY MORMOR was an avid gardener. All summer long, she could be found outdoors, knee-deep in soil, and I was her garden helper, weed picker, and coffee-and-cigarette fetcher. On our breaks, she would tell me all about the different ways to garden while she drank coffee and I drank lemonade.
Mormor had a big garden with fruit trees, vegetables, berries, and lots of flowers. I can still remember the juicy taste of sun-warm berries picked right from the stem. There is still nothing like it! I asked her once why her raspberries were so much bigger than the neighbors’ berries. Her secret, she said, was the chicken droppings she used as fertilizer. Chicken poop was not the answer I expected. Oh well! They sure tasted good.
Our tradition, when the first raspberries were ripe, was to pick them for pancakes. We are talking the thin almost crepe-like Norwegian pancakes here. Mormor would stir some berries into a sauce—no sugar needed—and add the rest on top. No sugar in the batter either. You don’t really need it since the filling is always sweet. I must admit, I added a sprinkle of sugar on top of mine. You know how kids are!
Mormor could also flip the pancakes in the air. She tried to teach me, but I gave up after one of my tries ended up hanging from the ceiling lamp. I never did learn how to do it!
Read my Summer 2017 Issue:
Place the flour, salt, eggs, milk, and butter in a food processor and blend until you have a smooth batter. Let the batter rest for 30 minutes. This will allow the flour to “swell” as it absorbs the milk, making the pancakes easier to flip. If the batter feels too thick, add a little more milk. Preheat the oven to 250°F. Lightly butter a medium skillet, and heat it over medium heat. Using a little less than ¼ cup of batter for each pancake, pour the batter onto the skillet and swirl to cover the whole pan. Cook for 1 minute. Turn using a spatula and cook for another minute. The pancake should be light brown on each side. Keep warm on a baking sheet in the oven. Repeat with the remaining batter, adding more butter to the pan as needed. Put each pancake onto a sheet pan and keep stacking them up and storing them in the preheated oven as you make more new ones. Crush or puree some of your raspberries to use as a filling for the pancakes. Serve pancakes hot, folded or rolled up, filled, and topped with raspberries.