Revisiting Norwegian Pancakes

So John's first words as we woke up Monday morning (yesterday) was: "I dreamt of having a baggie of Norwegian pancakes." I recalled how I used to make "Norwegian Pancakes" all the time for breakfast for the kids and John and then if there were leftovers, I would cut them in half and put them in baggies for a snack. Sometimes Kelsy's school lunch would just be a baggie full of Norwegian pancake halves.

So, feeling ambitious, that morning (5 am) I whipped up a half batch of ...

NORWEGIAN PANCAKES

In blender... put...
1 cup milk
2 eggs
3/4 cup unbleached white flour
dash salt
a squirt of honey
2 teaspoons melted butter

Blend well. Pour straight from blender into hot skillet that has been greased. ( These are like making crepes...pour enough to coat the bottom of the skillet as you tip the skillet around.) If you melted the butter in the skillet, you can use that, or use some canola oil.
THE TRICKY PART IS HAVING THE SKILLET HOT ENOUGH. I got 5 Norwegian pancakes from this recipe...just enough for 2 people. You serve lemon wedges on the side, and soft brown sugar. Sprinkle the pancake with the lemon juice, then brown sugar..you can swish the brown sugar around with a spoon to cover the surface of the pancake. Roll up and eat...or cut in half and put in baggies for a snack later. Because they are egg-y...you may want to refrigerate them if you do not eat them up in 4 hours. ENJOY! Brings back memories, huh, kids???