Momoo'S Norwegian Thin Egg Pancakes

1. 1

   Break a dozen eggs into a blender jar and blend until just barely foamy.

2. 2

   Gradually add the 2 cups of flour.

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   Blend on high until the batter smooths out.

4. 4

   You may have to add a bit more flour to accomplish this.

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   Add the evaporated milk and blend on low until thoroughly mixed.

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   Add the water sugar and vanilla: blend on low until well mixed.

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   To cook the pancakes, melt a lump of butter or margarine on the bottom of a well-seasoned cast iron skillet over medium heat.

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   You may have to turn the burner down if the pancakes start getting too dark.

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   Ladle between 1/2 to 2/3 cup batter into the heated skillet.

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    Quickly and carefully rotate it so that the batter evenly covers the bottom of the pan.

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    The pancake is ready to flip when its surface becomes dull.

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    I use a metal icing spatula to get underneath and flip it over.

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    The second side needs just a few seconds to cook, then the pancake can be removed to a waiting plate.

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    Proceed with the next pancake.

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    The skillet will need to be rebuttered about every 5 pancakes or so.

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    I keep the waiting pile of pancakes warm on a plate covered with a clean dishtowel.

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    To serve, butter the pancake and sprinkle with granulated sugar.

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    Roll up, cut into bite-sized sections and EAT!

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    Once you get used to doing this, you develop a rhythm.

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    I can cook an entire recipe's worth of these (around 24 pancakes) in about 15 minutes.

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    Recipe yield can be variable depending on the size of the skillet used.

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    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.

* Per serving · 4 servings · Values may vary.