Danish Pancakes

Ah, vacation.  For us, that means sleeping in, no where to be unless we want to go there.  It also means being able to prepare breakfast instead of just a quick bowl of cereal or muffin on the way out the door.    I've been collecting breakfast recipes for weeks.  I've never made anything but traditional pancakes, so I was excited to give these a try. 

The batter comes together quickly, but make sure you note the 1 hour refrigeration time.   I only have a 10" skillet, so I used the full 1/4 cup of batter for each pancake.   Don't over grease the pan, it just needs the lightest touch if your skillet is good.   Be confident when you flip, I hesitated on the first one and made a bit of a mess.    My pancakes got a touch more color than they should probably have, but my flat stove top has hot spots that I'm still trying to figure out.

What better place to enjoy a lovely breakfast than the patio?  Thank you so much to Lise T for sharing her recipe!

This week, two of my fellow Field Editors are sharing their reviews of some amazing Taste of Home recipes.  Ellen (Family Around The Table) has Patriotic Cupcakes and Maureen (Red Cottage Chronicles) has Corn Flake Coated Bacon.   My to-try list just keeps getting longer!

* Exported from MasterCook *

                             Danish Pancakes

  2              large  eggs
  2               cups  whole milk
     1/2           cup  butter -- melted
  1 1/4           cups  all-purpose flour
  2        tablespoons  plus 2-1/2 teaspoons sugar -- divided
  3 3/4           cups  vanilla ice cream
                        Fresh blueberries and sliced strawberries

In a large bowl, whisk eggs, milk and butter. In a small bowl, mix flour and 2 tablespoons sugar; add to egg mixture and mix well. Refrigerate, covered, 1 hour.

Heat a lightly greased 8-in. nonstick skillet over medium heat. Stir batter. Fill a 1/4-cup measure three-fourths with batter; pour into center of pan. Quickly lift, tilt and rotate pan to coat bottom evenly. Cook until top appears dry; turn pancake and cook 15-20 seconds longer or until bottom is cooked. Remove to a wire rack. Sprinkle with 1/8 teaspoon sugar.

Repeat with remaining batter and sugar, greasing pan as needed. When cool, stack pancakes with pieces of waxed paper or paper towels. Top each pancake with 3 tablespoons ice cream. Roll up; top with berries. Serve immediately.

Yield: 20 filled pancakes.


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  1. Now this is a recipe I will add to my brunch list! There is nothing better than a leisurely breakfast out on the patio, and the timing is perfect with all the fresh local berries in season right now!


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