A delightful twist on traditional Norwegian pancakes, layered with a touch of sweetness and served in a unique presentation.
Combine the flour and salt in a mixing bowl.
Sifting the flour ensures a smooth batter, free of lumps.
Add the milk and eggs to the dry ingredients and whisk until smooth.
Whisk the batter until it reaches the consistency of heavy cream for the best results.
Heat a 10-inch non-stick pan over medium heat and lightly grease it.
Ensure the pan is evenly heated to cook the pancakes uniformly.
Pour a small amount of batter into the pan and tilt to spread it thinly.
Use just enough batter to cover the bottom of the pan for thin pancakes.
Cook until the bottom is golden brown, then flip and cook the other side.
Flip the pancake gently to avoid tearing it.
Transfer the cooked pancake to a serving plate and spread with jam.
Use your favorite jam or preserve for added flavor.
Repeat the process, stacking 6-8 pancakes with jam between each layer.
Press gently on the stack to ensure it stays stable.
Slice the stack like a cake and serve warm.
Serve with a dollop of whipped cream or fresh berries for a delightful presentation.
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