Norwegian Pancakes

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Norwegian Pancakes
adapted from Shirley Kindem, Apple Valley, MN

Easy and awesome!

6 eggs
1 cup flour
1/4 cup sugar (or less if you want)
1 1/2 cups water (or milk for more kid nutrition or 3/4 milk, 3/4 water)
1/2 tsp. Vanilla
 
Beat with mixer to very well mixed.
 
Pour THIN layer batter into a heated large skillet sprayed with Pam or something similar on medium/medium high heat.
Flip when done.  Second flip cooks fast since they are SO thin, so just barely cook on the 2nd side.
 
Make large and be sure to make VERY THIN to taste best.
 
Makes about 8 large pancakes.

Note: I often double the recipe, make lots and freeze or refrigerate.


Storage: They keep well in the refrigerator for about a week.  Just take out of either and microwave.
 
Serving Suggestions:
 
  • Serve warm with butter and syrup
  • Squirt whip cream and add fresh fruits and berries(my kids love this - they "decorate" their own)
  • roll up with jam inside
  • roll up with fresh fruit inside and powdered sugar on the top
  • roll up with meat and cheese inside
  • roll up with meat and cheese and then pour
    a thin cheese sauce on them (cheddar thinned with milk or half and half)
 

 
 

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