Momoos Norwegian Thin Egg Pancakes Recipes

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:

• 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:

• 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.

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:

• 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.