Norwegian Pancakes

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

• 1 cup granulated sugar or 1 cup caster sugar
• 4 eggs, lightly beaten
• 1/2 teaspoon salt
• 2 cups milk
• 2 cups all-purpose flour
• nonstick cooking spray
• butter or margarine, to taste
• raspberry jelly, to taste

Recipe

• 1 whisk together well the sugar, eggs, salt, milk, and flour in a large bowl until there are almost no lumps.
• 2 heat a medium-sized nonstick skillet or a crepe pan (sprayed first with nonstick spray) to medium-low.
• 3 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.
• 4 swirl the pan to coat pan evenly with the batter.
• 5 carefully but quickly flip the pancake as soon it looks like it has started to very lightly brown and has begun to bubble.
• 6 once flipped, the second side only takes a few more seconds to cook- remove quickly to a plate.
• 7 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).
• 8 roll up into a tube, jelly-roll style and serve.
• 9 repeat with remaining batter.
• 10 note: if possible, assign a helper to spread the butter& jam onto the cooked pancakes as they come out of the pan.
• 11 you may need to re-whisk the batter between each pancake as it may settle.
• 12 also, i sometimes need to add a fresh spray of nonstick spray to the pan between pancakes.