Benjamin F. Packard House

Bath, Maine

Specialty Recipe

Norwegian Pancakes

Ingredients:

1 quart milk

3 cups flour

3 or 4 beaten eggs

Mix together until smooth and the consistency of heavy cream. It should coat the spoon.

Heat a 10-inch skillet, preferably nonstick, on a medium-high burner. Place a few drops of oil in the pan between each pancake.

Pour approximately 1/2 cup batter into hot, oiled pan. Immediately tilt pan to distribute batter in a thin, even layer. Cook until almost dry on the top, turn with a long narrow spatula. Cook until second side has a generous number of browned spots. Flip the pancake to fold in half and then in quarter. May be served immediately or kept in a covered dish in a warm oven until all the batter is used.

Serve with cinnamon sugar and fruit toppings. Loganberry preserves are traditional. Strawberries and blueberries are also wonderful.

• Benjamin F Packard House on VirtualCities.com
• Benjamin Packard House B&B Website
• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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