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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Scandinavian >> Norwegian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Break a dozen eggs into a blender jar and blend until just barely foamy. | 2. Gradually add the 2 cups of flour. | 3. Blend on high until the batter smooths out. | 4. You may have to add a bit more flour to accomplish this. | 5. Add the evaporated milk and blend on low until thoroughly mixed. | 6. Add the water sugar and vanilla: blend on low until well mixed. | 7. To cook the pancakes, melt a lump of butter or margarine on the bottom of a well-seasoned cast iron skillet over medium heat. | 8. You may have to turn the burner down if the pancakes start getting too dark. | 9. Ladle between 1/2 to 2/3 cup batter into the heated skillet. | 10. Quickly and carefully rotate it so that the batter evenly covers the bottom of the pan. | 11. The pancake is ready to flip when its surface becomes dull. | 12. I use a metal icing spatula to get underneath and flip it over. | 13. The second side needs just a few seconds to cook, then the pancake can be removed to a waiting plate. | 14. Proceed with the next pancake. | 15. The skillet will need to be rebuttered about every 5 pancakes or so. | 16. I keep the waiting pile of pancakes warm on a plate covered with a clean dishtowel. | 17. To serve, butter the pancake and sprinkle with granulated sugar. | 18. Roll up, cut into bite-sized sections and EAT! | 19. Once you get used to doing this, you develop a rhythm. | 20. I can cook an entire recipe's worth of these (around 24 pancakes) in about 15 minutes. | 21. Recipe yield can be variable depending on the size of the skillet used. | 22. 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
egg	12		beaten	858.0	4.32	75.36	57.06
flour	2 - 2 1/2	cups		0.0	0.0	0.0	0.0
milk	1	can	evaporated	827.5862	19.934	8.2399	85.7811
water	1 1/2	cups		0.0	0.0	0.0	0.0
sugar	2	tablespoons	granulated	39.975	7.501	1.2512	0.624
vanilla extract	1	teaspoon		12.095999999999998	0.5313	0.0025	0.0025
butter				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.