Norwegian (?) Egg Cakes, a family recipe from Beth Myers.
My Mom made these as a special dinner treat when I was a kid, and now I make them for my kids! Imagine a slightly thicker crepe, and that’s what you’ve got here (it does not taste like eggs). I put out all the jellies and jams and the kids have a ton of fun trying different flavors. It’s very much a “sugar high” vibe, so a definite once-in-a-great-while treat, but so delicious! My mom always told me they were Norwegian, but I can’t tell you if that’s true for sure or not. What I can tell you, is that the whole fam is going to love you when you bring egg cakes to the table!
This recipe makes about 5 or 6 egg cakes.
1/2 tsp. salt
1 Tbl. sugar
3/4 c. flour
1/2 to 3/4 c. milk
Batter will be thin. Let it rest about 10 minutes.
Pre-heat pan to medium.
Pour about 1/2 cup batter in, and roll the pan to spread it.
Turn once, as for pancakes.
Sprinkle with sugar.
Fold in quarters and serve with butter, jellies, jams, fresh fruit, nutella… whatever you want!
Recipe can be doubled, tripled or more. . . however don’t increase salt too much.
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