MOMOO'S NORWEGIAN THIN EGG PANCAKES

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.