Momoo's Norwegian Thin Egg Pancakes

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• 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

Recipe

• 1 break a dozen eggs into a blender jar and blend until just barely foamy.
• 2 gradually add the 2 cups of flour.
• 3 blend on high until the batter smooths out.
• 4 you may have to add a bit more flour to accomplish this.
• 5 add the evaporated milk and blend on low until thoroughly mixed.
• 6 add the water sugar and vanilla: blend on low until well mixed.
• 7 to cook the pancakes, melt a lump of butter or margarine on the bottom of a well-seasoned cast iron skillet over medium heat.
• 8 you may have to turn the burner down if the pancakes start getting too dark.
• 9 ladle between 1/2 to 2/3 cup batter into the heated skillet.
• 10 quickly and carefully rotate it so that the batter evenly covers the bottom of the pan.
• 11 the pancake is ready to flip when its surface becomes dull.
• 12 i use a metal icing spatula to get underneath and flip it over.
• 13 the second side needs just a few seconds to cook, then the pancake can be removed to a waiting plate.
• 14 proceed with the next pancake.
• 15 the skillet will need to be rebuttered about every 5 pancakes or so.
• 16 i keep the waiting pile of pancakes warm on a plate covered with a clean dishtowel.
• 17 to serve, butter the pancake and sprinkle with granulated sugar.
• 18 roll up, cut into bite-sized sections and eat!
• 19 once you get used to doing this, you develop a rhythm.
• 20 i can cook an entire recipe's worth of these (around 24 pancakes) in about 15 minutes.
• 21 recipe yield can be variable depending on the size of the skillet used.
• 22 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.