Danish pancakes 2

Yield: 1 Servings

Measure Ingredient
1 cup All-purpose biscuit mix
1 Egg, slightly beaten
¾ cup Beer
⅓ cup 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 confectioners sugar. Serve warm. Makes 20 small pancakes, about 4-6 servings.

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