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Danish Pancakes

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Ingredients
  All purpose biscuit mix 1 Cup (16 tbs)
  Egg 1 , slightly beaten
  Beer 3⁄4 Cup (12 tbs)
  Milk 1⁄3 Cup (5.33 tbs)
  Jam/Jelly / preserves 1⁄4 Cup (4 tbs)
  Sifted confectionery sugar 2 Tablespoon
Directions

MAKING
1. To make the batter, in a large mixing bowl, add biscuit mix.
2. Beat egg with milk and add to bowl.
3. Tip in the beer and stir lightly, just until blended to make a slightly thick and lumpy batter.
4. Heat a griddle or frying pan, lightly greased with fat or spray
5. Drop about 1 tablespoon of the batter and spread with back of spoon for each pancake.
6. Brown pancakes on each side for 2-3 minutes turning with a pancake flipper until golden.

SERVING
7. Generously spread jam on pancake and roll.
8. Dust with confectioners' sugar and serve warm.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Breakfast
Method: 
Browned
Dish: 
Pancake
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Egg
Interest: 
Everyday
Preparation Time: 
5 Minutes
Cook Time: 
10 Minutes
Ready In: 
15 Minutes
Servings: 
4

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Average: 4.3 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 223 Calories from Fat 17

% Daily Value*

Total Fat 2 g2.9%

Saturated Fat 0.74 g3.7%

Trans Fat 0 g

Cholesterol 54.8 mg18.3%

Sodium 481.1 mg20%

Total Carbohydrates 52 g17.2%

Dietary Fiber 24 g95.9%

Sugars 15.1 g

Protein 16 g31.3%

Vitamin A 1.6% Vitamin C 2.1%

Calcium 56.2% Iron 1.7%

*Based on a 2000 Calorie diet

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Danish Pancakes Recipe