Danish Pancakes Recipe

5 6 6
Danish Pancakes Recipe
Danish Pancakes Recipe photo by Taste of Home
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Danish Pancakes Recipe

Read Reviews
5 6 6
Publisher Photo
I came to North America from Denmark decades ago, and my mother used to make these pancakes for me and my siblings while growing up. Today, my children and grandchildren love these, so I often have to double the recipe.—Lise Thomson, Magrath, Alberta
MAKES:
10 servings
TOTAL TIME:
Prep: 20 min. + chilling Cook: 20 min.
MAKES:
10 servings
TOTAL TIME:
Prep: 20 min. + chilling Cook: 20 min.

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

Directions

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.
Originally published as Danish Pancakes in Breakfast & Brunch Bookazine 2014, p76

Nutritional Facts

2 filled pancakes (calculated without berries) equals 257 calories, 15 g fat (9 g saturated fat), 86 mg cholesterol, 125 mg sodium, 25 g carbohydrate, trace fiber, 6 g protein.

  • 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
  1. 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.
  2. 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.
  3. 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.
Originally published as Danish Pancakes in Breakfast & Brunch Bookazine 2014, p76

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Reviews forDanish Pancakes

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BilliePock User ID: 8314002 268844
Reviewed Jul. 2, 2017

"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."

MY REVIEW
bonito15 User ID: 6959830 268689
Reviewed Jun. 29, 2017

"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."

MY REVIEW
JMartinelli13 User ID: 92779 268575
Reviewed Jun. 27, 2017

"We loved these. Would be great with the fruit inside also. Definitely will be making them again!"

MY REVIEW
deb9962 User ID: 6353234 268155
Reviewed Jun. 20, 2017

"wonderful, tasty recipe!! My family says this is definitely a keeper!!"

MY REVIEW
Queenlalisa User ID: 15400 268121
Reviewed Jun. 19, 2017

"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."

MY REVIEW
hkarow9713 User ID: 7604678 267957
Reviewed Jun. 13, 2017

"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!"

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