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Norwegian Pancakes Easy and awesome! 6 eggs
1 cup flour
1/4 cup sugar (or less
if you want)
1 1/2 cups water (or
milk for more kid nutrition or 3/4 milk, 3/4 water)
1/2 tsp. Vanilla
Beat with mixer to
very well mixed.
Pour THIN layer batter
into a heated large skillet sprayed with Pam or something similar on
medium/medium high heat.
Flip when done.
Second flip cooks fast since they are SO thin, so just barely cook on the
2nd side.
Make large and be sure
to make VERY THIN to taste best.
Makes about 8
large pancakes.
Note: I often double the recipe, make lots and freeze or refrigerate. Storage: They keep well in the refrigerator for about a week. Just take out of either and microwave. Serving
Suggestions:
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Copyrighted 2000 - 2012. Kari J. Kindem, Classical Homeopathy. All rights reserved. Read Disclaimer. |