Norwegian Pancakes are thin, almost like crêpes… but better!
Ingredients:
- 3 eggs
- 1/2 cup sugar
- 1/2 tsp. vanilla
- 1/2 tsp. melted butter, cooled a bit
- 1/2 to 2 cups flour
- milk, as required
Directions:
- Beat the eggs. Add sugar, vanilla, and the cooled melted butter.
- Add a bit of milk, then a bit of flour. Continue alternating like this until all the flour is added, and you have a thin batter.
- Pour a bit of batter onto a hot, buttered pan. Tilt the pan around so the batter spreads out. The batter should be runny enough to spread out in the pan when it is poured. If the batter is too thick, add a bit more milk and try again.
- When the bottom side of the pancake turns a lovely golden brown color, flip and cook the other side.
When you are ready to eat a pancake, spread a bit of jam or sugar on it, or fresh berries. Then roll the pancake up. Or, stack each pancake with layers of butter and cinnamon-sugar until you have a tall stack. Cut pie wedges to serve, like serving a piece of cake.
