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  • Writer's pictureErin

Strawberry & Caramel Pancakes

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These crepe thin pancakes are the ultimate brunch treat when you pair them with strawberries and this incredible rich and creamy caramel sauce. This recipe is timed perfectly to have all these things come together quickly.

Prep Time: 5 min + 20 min Rest

Cook time: 10 min

Yield: 6 pancakes



  • 45g whole wheat flour

  • 45g all-purpose flour

  • 1/4 tsp salt

  • 250mL milk

  • 2 eggs


  • 4 cup strawberries, fresh or frozen

  • 1 tbsp honey

Brown Cheese Caramel Sauce

  • 100g Norwegian brown cheese

  • 1/2 cup whipping cream

  • 1/2 cup granulated sugar


  1. Start by preparing your pancake batter. Combine both flours and salt in a medium mixing bowl. Add about half the milk and mix together until you get a paste. Then add the remaining milk and mix until the batter is smooth. Finally add the eggs, one at a time, and beat well. Set aside and let rest for 20 min while you make your fruits and sauce.

  2. In a medium saucepan, add your strawberries and honey. Cook over medium heat until the strawberries begin to break down. Mash with a potato masher or a fork. Simmer over medium low for a few minutes and the juices thicken. Remove and scrape into a bowl for serving. Wash out the pan and use for the caramel sauce.

  3. Cut up the brown cheese into slices and place in the medium saucepan along with whipping cream and sugar. Bring to a simmer over medium high heat and stir constantly until the cheese dissolves and all the ingredients form a pourable, but thick, sauce. Remove into a jar.

  4. Heat a medium-large non-stick pan over medium-high heat. Add a knife of butter to the pan and spread it over the bottom of the pan. Use a 1/3 to 1/2 measuring cut to pour the pancake batter into the hot pan. Swirl the pan to allow the batter to coat the bottom of the pan. Cook for ~45 sec or until the bottom is browned. Flip and cook for another ~45 sec on the other side.

  5. Fold the pancakes and keep warm on a plate in the oven until ready to serve.

  6. Repeat with the remaining batter, adding butter to the pan each time & continuing to keep the pan heat high.

Zhuzh it up!

  • The pancake recipe can easily be doubled or tripled to serve a crowd.

  • Any berry will do, grab a bag of frozen mixed berries and whip these up!

  • The caramel sauce can be stored in a sealed jar in the refrigerator and enjoyed on apple pie, ice cream or right off of a spoon!

This amazing recipe was adapted from Nevada Berg's Cookbook: Norwegian Baking Through the Seasons


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