Momoos Norwegian Thin Egg Pancakes Recipes

Steps:

• Beat together the eggs and sugar.
• Add the milk and salt, and then the flour, mixing until smooth.
• Let the batter rest for 20 minutes.
• Butter a very hot skillet lightly.
• Laddle 2 to 3 tablespoons of batter into the skillet, and tilt it around so the batter spreads out to make a 7 inch diameter pancake.
• The batter will firm up quickly.
• When the first side is brown, turn and brown the other side.

Steps:

• Combine the eggs and milk in the container of a blender. Add the flour, salt and sugar, and blend until smooth.
• Heat a skillet over medium-high heat, and coat with cooking spray or butter. Scoop about 1/4 cup of batter into the skillet, and tilt the pan to coat the bottom. Cook until the top looks dry, about 30 seconds. Carefully slide a spatula under the pancake and flip. Cook for a few seconds on the other side, just until browned. Remove to a plate, and repeat with remaining batter.

Steps:

• Break a dozen eggs into a blender jar and blend until just barely foamy.
• Gradually add the 2 cups of flour.
• Blend on high until the batter smooths out.
• You may have to add a bit more flour to accomplish this.
• Add the evaporated milk and blend on low until thoroughly mixed.
• Add the water sugar and vanilla: blend on low until well mixed.
• To cook the pancakes, melt a lump of butter or margarine on the bottom of a well-seasoned cast iron skillet over medium heat.
• You may have to turn the burner down if the pancakes start getting too dark.
• Ladle between 1/2 to 2/3 cup batter into the heated skillet.
• Quickly and carefully rotate it so that the batter evenly covers the bottom of the pan.
• The pancake is ready to flip when its surface becomes dull.
• I use a metal icing spatula to get underneath and flip it over.
• The second side needs just a few seconds to cook, then the pancake can be removed to a waiting plate.
• Proceed with the next pancake.
• The skillet will need to be rebuttered about every 5 pancakes or so.
• I keep the waiting pile of pancakes warm on a plate covered with a clean dishtowel.
• To serve, butter the pancake and sprinkle with granulated sugar.
• Roll up, cut into bite-sized sections and EAT!
• Once you get used to doing this, you develop a rhythm.
• I can cook an entire recipe's worth of these (around 24 pancakes) in about 15 minutes.
• Recipe yield can be variable depending on the size of the skillet used.
• 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.

Steps:

• In a bowl, beat eggs until foamy. Add milk. Stir in flour and sugar just until blended. Add butter, salt and pepper. Pour 1/4 cup of batter into a hot greased 8-in. skillet. Cook for 2-3 minutes on each side or until lightly browned. Remove and keep warm. Repeat; stack pancakes with waxed paper or paper towel in between.

Steps:

• Combine eggs, milk and oil in a 2-quart mixing bowl.
• Mix well with wire whisk.
• In small bowl, combine flour, sugar and salt.
• Mix well.
• Using wire whisk, mix flour mixture into egg mixture.
• Let rest for about 10-15 minutes.
• Lightly grease skillet. I like to use a non-stick saute pan. My husband uses a cast iron skillet. I think both work fine.
• Preheat skillet over medium high heat.
• Pour about 1/4 cup of batter onto hot skillet.
• With a circular wrist motion, swirl pan until batter is evenly covering bottom of pan.
• Cook until edges just start to brown.
• Carefully flip pancake over with a thin spatula. (I like to use a wide one).
• Cook turned crêpe about 20 seconds or until lightly browned.
• Slide onto plate to cool.
• Continue cooking remaining batter using same method.
• Serve hot by spreading with butter and syrup. Or Lingonberry preserves. Or sprinkled with powdered sugar. Then roll up like a crepe and enjoy.