Norwegian Pancakes

Directions

1. 1
   Whisk together well the sugar, eggs, salt, milk, and flour in a large bowl until there are almost no lumps.
2. 2
   Heat a medium-sized nonstick skillet or a crepe pan (sprayed first with nonstick spray) to medium-low.
3. 3
   Pour a THIN layer of batter into the skillet, about 1/4 cup or so- it should be just enough batter to coat the bottom of your pan.
4. 4
   Swirl the pan to coat pan evenly with the batter.
5. 5
   Carefully but quickly flip the pancake as soon it looks like it has started to very lightly brown and has begun to bubble.
6. 6
   Once flipped, the second side only takes a few more seconds to cook- remove quickly to a plate.
7. 7
   Immediately spread pancake with a small amount of butter and about 1/2 tsp of jelly or to taste (do not overfill with either or it will get soggy and too sweet).
8. 8
   Roll up into a tube, jelly-roll style and serve.
9. 9
   Repeat with remaining batter.
10. 10
    Note: If possible, assign a helper to spread the butter& jam onto the cooked pancakes as they come out of the pan.
11. 11
    You may need to re-whisk the batter between each pancake as it may settle.
12. 12
    Also, I sometimes need to add a fresh spray of nonstick spray to the pan between pancakes.