The batter comes together quickly, but make sure you note the 1 hour refrigeration time. I only have a 10" skillet, so I used the full 1/4 cup of batter for each pancake. Don't over grease the pan, it just needs the lightest touch if your skillet is good. Be confident when you flip, I hesitated on the first one and made a bit of a mess. My pancakes got a touch more color than they should probably have, but my flat stove top has hot spots that I'm still trying to figure out.
This week, two of my fellow Community Cooks are sharing their reviews of some amazing Taste of Home recipes. Ellen (Family Around The Table) has Patriotic Cupcakes and Maureen (Red Cottage Chronicles) has Corn Flake Coated Bacon. My to-try list just keeps getting longer!
Danish Pancakes
Ingredients
- 2 large eggs
- 2 cups whole milk
- 1/2 cup butter -- melted
- 1 1/4 cups all-purpose flour
- 2 tablespoons plus 2-1/2 teaspoons sugar -- divided
- 3 3/4 cups vanilla ice cream
- Fresh blueberries and sliced strawberries
Instructions
- In a large bowl, whisk eggs, milk and butter. In a small bowl, mix flour and 2 tablespoons sugar; add to egg mixture and mix well. Refrigerate, covered, 1 hour.
- Heat a lightly greased 8-in. nonstick skillet over medium heat. Stir batter. Fill a 1/4-cup measure three-fourths with batter; pour into center of pan. Quickly lift, tilt and rotate pan to coat bottom evenly.
- Cook until top appears dry; turn pancake and cook 15-20 seconds longer or until bottom is cooked. Remove to a wire rack. Sprinkle with 1/8 teaspoon sugar.
- Repeat with remaining batter and sugar, greasing pan as needed. When cool, stack pancakes with pieces of waxed paper or paper towels.
- Top each pancake with 3 tablespoons ice cream. Roll up; top with berries. Serve immediately.
Notes
Now this is a recipe I will add to my brunch list! There is nothing better than a leisurely breakfast out on the patio, and the timing is perfect with all the fresh local berries in season right now!
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