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Norwegian Pancakes 1
Martha Wilke, Sparta

3/4 cup flour
2 tsp. sugar
1/2 tsp. salt
3/4 cup milk
3 eggs, slightly beaten.

Mix flour, sugar, and salt. Add alternately with eggs. Beat until smooth. Grease bottom of heavy frying pan when very hot. Cover bottom of pan with a thin layer of batter and quickly tilt pan so that the pancake is evenly paper-thin. Brown on both sides.

Pile several flat pancakes on serving plate. Spread jelly or butter and maple sugar between them and over the top. Serve hot in pie-shaped wedge.

Note: Successful making of pancakes depends on the thinness of the batter. Pancakes may be kept warm in a pre-heated oven. This is a very old recipe. You may want to change the toppings to your own taste.

Norwegian Pancakes 2
Clarence Nyberg, Spencer

1-1/2 cup flour (presifted)
4 eggs, beaten slightly
pinch of salt
milk
powdered sugar
cinnamon
butter
oleo

Mix flour, eggs, and salt. Thin with milk. Mix into thin batter. Fry in oleo, size of saucer, on both sides. Sprinkle with powdered sugar, butter, and cinnamon. Form into roll and eat.

 

 


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