Prep 10 mins
Cook 10 mins
I'm posting this for ZWT III. I found this gem on Allrecipes.com. It was submitted by in da wings who states: "My Norwegian grandmother made this for us as a treat, and it continues to be a favorite my mother makes for my kids. Very easy and versatile. Serve rolled like a crepe with syrup or jam. Can also be a dessert stuffed with a sweetened cream cheese and lingon berry mixture."
- Combine the eggs and milk in the container of a blender.
- Add the flour, salt and sugar, and blend until smooth.
- Heat a skillet over medium-high heat, and coat with cooking spray or butter.
- Scoop about 1/4 cup of batter into the skillet, and tilt the pan to coat the bottom.
- Cook until the top looks dry, about 30 seconds.
- Carefully slide a spatula under the pancake and flip.
- for a few seconds on the other side, just until browned.
- Remove to a plate.
- Repeat with remaining batter.
These were great! Thin and tasty, not ivery sweet, so would suit with sweet toppings and savory fillings! Really good recipe!
*Reviewed for Zaar World Tour 3* These were very easy to make and cooked up quickly. I was a little hesitant when I made the mix up as it was very runny (but I also have to say that I used gluten-free flour). They cooked well and I didn't need to make any changes. We thought these were more of a very plain crepe than a pancake but they were yummy rolled with strawberry jam. Photo to be posted
I have given this a 4 star rating for the taste.. but I needed to add another 1/2 cup of milk to the mix to make it thinner because the first pancake was stiff and too thick to move much when I tilted the pan to spread it. That one was too heavy in texture, but the remaining ones, made with the extra addition of milk were great, light and fluffy. Making these was super easy. I loved that you could whizz this up in the food processor. Please see my rating system: 4 excellent stars for great tasting pancakes once I got the mixture a little thinner. Thanks!