Momoo's Norwegian Thin Egg Pancakes
- Ready In:
- 30mins
- Ingredients:
- 7
- Yields:
-
24 pancakes
ingredients
- 12 eggs, well beaten
- 473.18-591.47 ml flour, as needed
- 340.19 g can evaporated milk
- 354.88 ml water
- 29.58 ml granulated sugar
- 4.92 ml pure vanilla extract
- butter or margarine, for frying
directions
- Break a dozen eggs into a blender jar and blend until just barely foamy.
- Gradually add the 2 cups of flour.
- Blend on high until the batter smooths out.
- You may have to add a bit more flour to accomplish this.
- Add the evaporated milk and blend on low until thoroughly mixed.
- Add the water sugar and vanilla: blend on low until well mixed.
- To cook the pancakes, melt a lump of butter or margarine on the bottom of a well-seasoned cast iron skillet over medium heat.
- You may have to turn the burner down if the pancakes start getting too dark.
- Ladle between 1/2 to 2/3 cup batter into the heated skillet.
- Quickly and carefully rotate it so that the batter evenly covers the bottom of the pan.
- The pancake is ready to flip when its surface becomes dull.
- I use a metal icing spatula to get underneath and flip it over.
- The second side needs just a few seconds to cook, then the pancake can be removed to a waiting plate.
- Proceed with the next pancake.
- The skillet will need to be rebuttered about every 5 pancakes or so.
- I keep the waiting pile of pancakes warm on a plate covered with a clean dishtowel.
- To serve, butter the pancake and sprinkle with granulated sugar.
- Roll up, cut into bite-sized sections and EAT!
- Once you get used to doing this, you develop a rhythm.
- I can cook an entire recipe's worth of these (around 24 pancakes) in about 15 minutes.
- Recipe yield can be variable depending on the size of the skillet used.
- These look a lot like crepes, and are cooked in essentially the same way, but are quite a bit more substantial on account of the number of eggs used in the recipe.
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