( 6 servings)
Ingredients :

1 1/2 cups milk
3 eggs
1 cup all-purpose flour
1 teaspoon sugar
1/4 teaspoon salt
Butter or cooking spray

Combine milk and eggs in a blender or a mixer bowl. Add flour, sugar, and salt. Blend or mix until smooth. (It is said that the batter is even better when refrigerated until the next day.)

Heat a large or medium skillet on medium high heat, melting a pat of butter in the pan. You can use cooking spray. (I’ve read some things about cooking spray that turned me off, so I went back to using butter.) Use a small measuring cup to pour 1/4-1/2 cup batter into the pan. ( When I used a medium sized pan, 1/4 cup batter was best. The large pan needed 1/2 cup.) Figure out the right amount of batter for your pan so it turns out right every time.

Swirl the batter around to coat the pan evenly, then place the pan on the heat until the batter is not wet and shiny. Carefully flip the pancake over with a spatula and heat that side until browned, just a few seconds.

Scoop that pancake onto a plate, melt a small pat of butter in the pan and repeat the procedure. Depending on the pan, I refresh the butter every two or three pancakes.

The pancake goes onto a plate where the happy diner can enhance it with their choice of deliciousness. Growing up, we just spread a little jam on it, or sprinkled a little powdered sugar, then rolled it up. But for special occasions, we piled some fruit in the middle, (strawberries, raspberries, peaches, or blueberries) and then whipped cream before rolling it up to enjoy. My grandkids like to spread Nutella and sliced bananas on theirs.

Fresh Norwegian pancakes make a perfect Christmas morning, breakfast!