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Danish Pancakes

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
  • Total Time
    Prep: 20 min. + chilling Cook: 20 min.
  • Makes
    20 filled 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

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.
Editor's Note
If using frozen blueberries, use without thawing to avoid discoloring the batter.

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