- 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
- 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. Yield: 20 filled pancakes.
Reviews forDanish Pancakes
"These are so delicious and easy. I cut the recipe in half and didn't refrigerate the batter. My husband says this is a home run."
"Took me a few the perfect pancake - but that was snacking for me on the odd ones. I used some of them with scrambled eggs - some with the fruit and probably my favorite was with the ice cream and fruit. A very fun recipe."
"We loved these. Would be great with the fruit inside also. Definitely will be making them again!"
"wonderful, tasty recipe!! My family says this is definitely a keeper!!"
"These were light, thin and delicious. I thought they might be hard to flip, but they turned out perfect! I'm going to make some strawberry cream cheese filling next time."
"This recipe is so easy to make & my family loves it! We have a lot of fun making different fillings or we like to keep it simple with maple syrup. It's a very versatile recipe!"