Norwegian Pancakes

READY IN: 20mins
SERVES: 9
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Whisk together well the sugar, eggs, salt, milk, and flour in a large bowl until there are almost no lumps.
  • Heat a medium-sized nonstick skillet or a crepe pan (sprayed first with nonstick spray) to medium-low.
  • Pour a THIN layer of batter into the skillet, about 1/4 cup or so- it should be just enough batter to coat the bottom of your pan.
  • Swirl the pan to coat pan evenly with the batter.
  • Carefully but quickly flip the pancake as soon it looks like it has started to very lightly brown and has begun to bubble.
  • Once flipped, the second side only takes a few more seconds to cook- remove quickly to a plate.
  • Immediately spread pancake with a small amount of butter and about 1/2 tsp of jelly or to taste (do not overfill with either or it will get soggy and too sweet).
  • Roll up into a tube, jelly-roll style and serve.
  • Repeat with remaining batter.
  • Note: If possible, assign a helper to spread the butter& jam onto the cooked pancakes as they come out of the pan.
  • You may need to re-whisk the batter between each pancake as it may settle.
  • Also, I sometimes need to add a fresh spray of nonstick spray to the pan between pancakes.
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