Momoos Norwegian Thin Egg Pancakes Recipes

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NORWEGIAN THIN PANCAKES



Norwegian Thin Pancakes image

Make and share this Norwegian Thin Pancakes recipe from Food.com.

Provided by morgainegeiser

Categories     Breakfast

Time 1h

Yield 8 pancakes

Number Of Ingredients 5

2 eggs
1/2 tablespoon granulated sugar
3 cups milk
1/4 teaspoon salt
1 1/4 cups white flour

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.

NORWEGIAN PANCAKES - PANNEKAKEN



Norwegian Pancakes - Pannekaken image

My Norwegian grandmother made this for us as a treat, and it continues to be a favorite my mother makes for my kids. Very easy and versatile. Serve rolled like a crepe with syrup or jam. Can also be a dessert stuffed with a sweetened cream cheese and lingon berry mixture.

Provided by in da wings

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes

Time 20m

Yield 6

Number Of Ingredients 5

3 eggs
1 ½ cups milk
1 cup all-purpose flour
¼ teaspoon salt
1 teaspoon sugar

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.

Nutrition Facts : Calories 144.8 calories, Carbohydrate 19.6 g, Cholesterol 97.9 mg, Fat 3.9 g, Fiber 0.6 g, Protein 7.3 g, SaturatedFat 1.6 g, Sodium 157.3 mg, Sugar 3.8 g

MOMOO'S NORWEGIAN THIN EGG PANCAKES



Momoo's Norwegian Thin Egg Pancakes image

This is my original recipe. I learned how to make these from my son's grandmother and she learned from her Norwegian mother. Unfortunately, formal measurements were never part of the recipe until I came along. Using the blender for this recipe is also my idea. These are wonderful...and are an ideal way of getting a balky child to eat eggs.

Provided by Bohemian Chef

Categories     Breakfast

Time 30m

Yield 24 pancakes

Number Of Ingredients 7

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

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.

Nutrition Facts : Calories 98.2, Fat 3.7, SaturatedFat 1.4, Cholesterol 109.9, Sodium 50.5, Carbohydrate 10.6, Fiber 0.3, Sugar 1.3, Protein 5.2

LIGHT AND FLUFFY NORWEGIAN PANCAKES



Light and Fluffy Norwegian Pancakes image

This Norwegian pancake recipe gives you soft and fluffy pancakes that will taste delicious topped with powdered sugar and lingonberry jam.

Provided by Leah Maroney

Categories     Breakfast     Brunch

Time 20m

Number Of Ingredients 10

2 eggs
3/4 cup whole milk
1/2 cup water (room temperature)
1/4 cup sugar
1 cup of flour plus 2 tablespoons
3 tablespoons of butter (melted)
1 can butter or cooking spray for greasing
1/2 teaspoon vanilla extract
Garnish: powdered sugar for dusting
Optional: lingonberry jam (or other berry jam)

Steps:

  • Beat together the whole milk, water, and eggs in a measuring cup until the ingredients are completely combined.
  • Whisk in the sugar, melted butter, and vanilla extract .
  • Place the flour in a separate bowl. Slowly add the liquid mixture to the dry mixture, whisking as you incorporate them together. This will ensure a smoother batter. Instead, you can also add all of the ingredients to a blender and blend until smooth. This will also help prevent lumps.
  • Coat your cast-iron skillet with butter or cooking spray. Turn your stove to medium heat so the pancakes will not burn. Place about 1/2 cup of the batter into the center of the skillet. Use a wooden spoon to spread the batter evenly in the pan, or hold the handle (use a pot holder) to swirl the batter , so it completely coats the bottom of the pan. Let the pancake cook for about a minute and then flip with a spatula . Cook for another minute and then remove from the pan. Sprinkle with powdered sugar and top with lingonberry jam.

Nutrition Facts : Calories 283 kcal, Carbohydrate 46 g, Cholesterol 80 mg, Fiber 1 g, Protein 6 g, SaturatedFat 5 g, Sodium 39 mg, Sugar 28 g, Fat 9 g, ServingSize 6 pancakes (6 servings), UnsaturatedFat 0 g

THIN EGG PANCAKES



Thin Egg Pancakes image

"When I was young, my grandmother made these crepe-like pancakes and spread them with fresh honey," recalls Helen Wiese from Michigan City, Indiana. "Now when my grandkids come to visit, they request 'Grandma's special pancakes'...and I'm happy to oblige."

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 35m

Yield 1 dozen.

Number Of Ingredients 6

5 eggs
1 cup milk
1/2 cup all-purpose flour
1/2 cup confectioners' sugar
1/4 cup butter, melted
Salt and pepper to taste

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.

Nutrition Facts : Calories 346 calories, Fat 20g fat (10g saturated fat), Cholesterol 305mg cholesterol, Sodium 225mg sodium, Carbohydrate 30g carbohydrate (18g sugars, Fiber 0 fiber), Protein 12g protein.

THIN EGG PANCAKES



Thin Egg Pancakes image

'When I was young, my grandmother made these crepe-like pancakes and spread them with fresh honey,' recalls Helen Wiese from Michigan City, Indiana. 'Now when my grandkids come to visit, they request 'Grandma's special pancakes'...and I'm happy to oblige.'

Provided by Allrecipes Member

Time 35m

Yield 4

Number Of Ingredients 6

5 large eggs eggs
1 cup milk
½ cup all-purpose flour
½ cup confectioners' sugar
¼ cup butter or margarine, melted
1 pinch salt and pepper to taste

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.

Nutrition Facts : Calories 336.8 calories, Carbohydrate 30.2 g, Cholesterol 267.9 mg, Fat 19.1 g, Fiber 0.4 g, Protein 11.6 g, SaturatedFat 10 g, Sodium 233.5 mg, Sugar 18.1 g

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