Title: Danish Pancakes
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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Recipe Disclaimer - Measurements Help
- Sugar Substitution Chart