Danish Pancakes:
Beat the eggs and then add the honey and salt and mix. Don't be too concerned if the honey doesn't blend into the eggs much -- when you add the rest of the ingredients it will get blended in just fine.
Add the flour a spoonful at a time until the dough is very thick and you think you can't blend any more flour in. Depending on how big your eggs are, you may have to add a little more or a bit less flour than what is stated.
Add about 1/2 cup of milk and 1/2 cup of water. Blend until smooth. Add more milk and water until you have a very thin batter.
The Danish way is lots of butter, but you can spray the pan with non-stick spray if you'd like. Heat the pan until quite hot. The butter should brown.
Pour the batter in a thin stream onto the hot pan. Tilt the pan at the same time to keep the batter thin. Gently swirl the pan around to coat with a thin sheet of batter. Let the pancake cook until the batter is dry-looking and the edges are lightly browned.
Flip the pancake over and cook on the other side until slightly browned. Place on a warm plate and cover with a lid while you make the rest of the pancakes.
Top with jam and whipped cream if desired. Roll the pancakes and enjoy! The true Danish way is with jam, not maple syrup.

Quick Chia Strawberry Jam:
Put 2 cups of organic strawberries in a blender. Add 2 TBSP organic chia seeds and 2 TBSP organic honey (to taste). Blend! If you'd like some chunks of strawberries, add them after blending. Pour into clean containers, cover, and refrigerate overnight. The chia seeds will thicken the berries and there is no need for pectin or lots of sugar.