Prep 15 mins
Cook 15 mins
This is my original recipe. I learned how to make these from my son's grandmother and she learned from her Norwegian mother. Unfortunately, formal measurements were never part of the recipe until I came along. Using the blender for this recipe is also my idea. These are wonderful...and are an ideal way of getting a balky child to eat eggs.
- 12 eggs, well beaten
- 2 -2 1⁄2 cups flour, as needed
- 1 (12 ounce) can evaporated milk
- 1 1⁄2 cups water
- 2 tablespoons granulated sugar
- 1 teaspoon pure vanilla extract
- butter or margarine, for frying
- 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.
Brought me right back to my Lithuanian grandma's table when I was a little girl. Thank you so much, never did have the recipe written down and this is just like it. I felt 7 years old again, Ah.....