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Measurements
      Title: Danish Pancakes
 Categories: Breakfast
      Yield: 4 Servings
 
      1 c  All-purpose biscuit mix
      1    Egg, slightly beaten
    3/4 c  Beer
    1/3 c  Milk
           Jam, jelly or preserves
           Sifted confectioners sugar
 
  Traditionally a dessert, these delicious filled pancakes may also be
  served at brunch.  Combine biscuit mix, egg, beer, and milk, stirring
  just until blended. Batter will be slightly lumpy. Using about 1 TBS
  batter per pancake, cook on a very lightly greased griddle or skillet
  until lightly browned, turning once. Spread with jam and roll up.
  Sprinkle with confectionersU sugar. Serve warm.  Makes 20 small
  pancakes, about 4-6 servings.


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