Danish Pancakes
Traditionally a dessert, these delicious filled pancakes may also be served at brunch.
Yield
4 servingsPrep
10 minCook
10 minReady
20 minLow Fat, Low in Saturated Fat, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
biscuit baking mix (bisquick)
all-purpose |
*
|
| 1 | each |
eggs
slightly beaten |
|
| ¾ | cup |
beer
|
|
| ⅓ | cup |
milk
|
|
| 1 | x |
fruit jam
jelly or preserves |
*
|
| 1 | x |
powdered sugar
sifted |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
biscuit baking mix (bisquick)
all-purpose |
*
|
| 1 | each |
eggs
slightly beaten |
|
| 177 | ml |
beer
|
|
| 79 | ml |
milk
|
|
| 1 | x |
fruit jam
jelly or preserves |
*
|
| 1 | x |
powdered sugar
sifted |
*
|
Directions
Combine biscuit mix, egg, beer and milk, stirring just until blended.
Batter will be slightly lumpy.
Using about 1 tablespoon of batter per pancake.
Cook on a very lightly greased griddle or skillet until lightly browned, turning once.
Serve warm with any your favorite toppings.
Makes 20 small pancakes.
