Stacked Norwegian Pancakes Recipes

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:

• Whisk together well the sugar, eggs, salt, milk, and flour in a large bowl until there are almost no lumps.
• Heat a medium-sized nonstick skillet or a crepe pan (sprayed first with nonstick spray) to medium-low.
• 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.
• Swirl the pan to coat pan evenly with the batter.
• Carefully but quickly flip the pancake as soon it looks like it has started to very lightly brown and has begun to bubble.
• Once flipped, the second side only takes a few more seconds to cook- remove quickly to a plate.
• 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).
• Roll up into a tube, jelly-roll style and serve.
• Repeat with remaining batter.
• Note: If possible, assign a helper to spread the butter& jam onto the cooked pancakes as they come out of the pan.
• You may need to re-whisk the batter between each pancake as it may settle.
• Also, I sometimes need to add a fresh spray of nonstick spray to the pan between pancakes.

Steps:

• Sift flour and salt.
• Add milk and eggs, and beat together very well. Batter should be the consistancy of heavy cream.
• Heat a10 inch pan,lightly greased.
• Pour a little batter into the pan, and tilt the pan around to spread the batter evenly and thinly over the bottom.
• When lightly brown, flip and cook the other side.
• Put on a serving plate and spread with jelly.
• Repeat, stacking 6-8 pancakes in one pile.
• Slice like a cake and serve hot.

Steps:

• Melt butter into a mixer than add ingredients in order as listed.
• It should become like a pancake constancy.
• Pour into a medium heated pan.
• Fill up whole pan with mix, then pour out extra mix back into the bowl.
• Flip over pancake when it becomes golden brown on the bottom.
• Serve hot and sprinkle with sugar or jelly.
• Roll up and eat!

Steps:

• Combine the flour and salt in a medium bowl. Add the eggs, milk, and sugar, whisk until you have a light batter; make sure there are no lumps. Stir in the melted butter. Let rest for 30 minutes.
• Heat 2 teaspoons butter over medium heat in a cast-iron or other heavy skillet. Add 1/3 cup of the batter and immediately tilt the skillet so that the batter spreads out evenly.
• Cook for approximately 3 minutes, until the batter has set on top, then flip, using a spatula. Cook for 2 minutes, then transfer to a plate. Repeat, stacking the cooked pancakes, until you have used all the batter.
• Serve the pancakes warm with berries and sugar, or cheese and ham.

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.
• for a few seconds on the other side, just until browned.
• Remove to a plate.
• Repeat with remaining batter.