Submitted by: Rude Awakening
Prep Time: 30 Minutes
Cook Time: 15 Minutes
A Norwegian treat.
Beat the eggs and yogurt with half the milk in a large bowl using a whisk or electric beater. Add the flour and whisk again until the mixture looks smooth and there are no lumps of flour remaining. Add the rest of the milk along with the melted butter, coconut sugar, and salt and beat again until the mixture is evenly combined. Cover and pop the bowl in the fridge for 30 minutes while you set the table, make yourself a cup of tea, and decide what to put on your pancakes.
Put a skillet or large non-stick frying pan over a medium-high heat and once it has had a chance to heat up, test with a tablespoon of batter to see whether the pan is hot enough – the batter should bubble up as soon as it hits the surface of the pan. Taste this mini pancake for seasoning and add more salt or sugar to the batter accordingly.
Use a small ladle or a tea cup to pour enough batter for one pancake into the skillet and swirl it around quickly to spread the batter out. Cook for 2 minutes or until the edges of the pancake start to go brown, then flip with a spatula to cook the other side. Another 1-2 minutes on this side should do the trick. Put the finished pancake on the plate and keep warm in the oven (at about 200°F). Repeat until all the batter is used up.
Serve the pancakes on four plates or simply put the plated stack, warm from the oven, in the middle of the table and let everyone help themselves.