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
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.