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
Provided by Taste of Home
Time 40m
Yield 20 filled pancakes.
Number Of Ingredients 7
Steps:
- 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.
Nutrition Facts :
CREPES OR DANISH PANCAKES
How to make my favorite Danish Pancakes
Provided by G. Stephen Jones
Categories Breakfast
Time 15m
Number Of Ingredients 6
Steps:
- First I helped my Dad collect all the ingredients because he said I was his sous chef.
- Then it is time to crack the 2 eggs into the small bowl, which he taught me how to do about 2 months ago.
- Now, for a little taste in the eggs you add a pinch of salt or ⅛ teaspoon of salt with the measuring spoon. Then I mixed, with a whisk, the salt and the eggs to make it fully yellow.
- Next, my favorite part is to add the flour but it you add too much it tastes not good at all. So to put the exact amount of flour in all you do is just get a regular scoop of flour. Then you get a dinner knife, turn it over so instead of the sharp part being down, it is up and you just move it a cross the measuring cup to even out the flour.
- Next, I added a bit of flour, then mixed it in with the egg and salt. Then do it again and again until there is no more flour. It will be pretty lumpy at first but it is fine.
- Now it is time to get rid of the lumps, so that is where the milk comes in. You do the same thing you did with the flour, you start with a little bit of milk and mix it in, then you add some more and mix it in, and more over and over again until the milk is gone.It should be pretty smooth, without any bumps.
- If you don't have time to make the batter in the morning, make some the night before then put some saran wrap over the bowl and refrigerate it. You can also make the actual crepes but they taste a lot better fresh.
- Now get the small 8-inch pan and put it on the stove and put the stove on medium heat (all stoves have low, medium, and high). Now to tell that the pan is ready, flick a tiny bit of water and if it evaporates right away it is ready.
- Put only enough batter to fill the pan because too much batter makes them thick and it doesn't work, but too little makes it rip. So just enough. The batter will start turning golden brown really quickly so don't walk away! The first time you flip it, it will tear or fold over and it will be a mess but keep trying and it will get a lot better.
- Keep it in the pan for another 10 - 20 seconds then put it on a plate, put some jam or fruit inside, roll it up, put sugar on top and eat it. Yum! My favorite is strawberries with chocolate sauce. Make another and serve to someone and see how they like it and keep making them again and again! By the way this recipe can be doubled or tripled and it would work!
DANISH PANCAKES / CREPES
These pancakes are served as a dessert in Denmark and the traditional filling is jam and sugar; but you can really add anything to your liking. We also eat them for breakfast. They freeze well for up to 3 months, I place parchment paper between the pancakes and you can easily remove them from the bag even when frozen
Provided by Deantini
Categories Breakfast
Time 40m
Yield 10-12 pancakes, 5 serving(s)
Number Of Ingredients 7
Steps:
- Add all ingredients (except oil) to a bowl and mix well until all clumps are gone.
- Let sit for 20 minutes (this step can be omitted if you are short of time).
- Add a bit of oil to a non-stick skillet and heat until medium warm.
- Tilt the pan approx 90 degrees and pour batter from the top. The batter wil run down and fill the pan. You can also pour the batter in the middle of the pan and quickly make cirkeling motions to distribute the batter all over the pan. The goal is to have as thin a batter layer as possible.
- Cook until the pancake is a bit stiff and flip over, cook for another 1 minute The pancake should be light brown on both sides.
- Remove and repeat.
Nutrition Facts : Calories 247.2, Fat 6.7, SaturatedFat 1.8, Cholesterol 115.3, Sodium 191.9, Carbohydrate 35.4, Fiber 1.1, Sugar 4.9, Protein 10.4
LATTYJA (FINNISH CREPES/PANCAKES)
My mother-in-law is from Finland. She makes these little crepes for the grandchildren as a treat. They are great when served with sugar, jam or preserves. My husband and I make them with buttermilk, but my MIL uses regular milk. Your choice, depending on the flavor you like the most.
Provided by CookWannaBe
Categories Breakfast
Time 20m
Yield 15-20 small crepes, 3-4 serving(s)
Number Of Ingredients 7
Steps:
- Use a bowl large enough to hold all ingredients.
- Beat eggs, sugar and salt together.
- Add flour, milk (1% or 2% can also be used) and melted butter.
- Beat with whisk or hand mixer until not lumpy.
- Adjust the mixture by adding additional milk to thin it. Thinner mixture works better.
- You can make the mixture ahead of time and refrigerate; however you will need to add additional milk to thin it for frying.
- Heat a non-stick pan at medium-low, add butter to coat the surface; use only enough to coat the pan. (We use a cast-iron mini-round indented pan for ours that acutally came from Sweden - thanks for reminding me to add this!).
- While lifting the pan by the handle with one hand, pour some of the mixture onto the frying pan.
- Tilt the pan so that the mix coats the surface of the frying pan; return to heat.
- Cook until the crepe starts to brown; cook the other side until brown circles start to form.
- Move the crepe around the pan to keep the pan greased and remove the crepe.
- You can put sugar, jams or preserves onto the crepe and roll up to eat, or just dip and eat off of the plate. Serve with strawberry jam and whipped cream for the traditional Finnish dish.
- They don't stay hot for long, so eat up while you can or there won't be any left for you!
Nutrition Facts : Calories 324.7, Fat 14.2, SaturatedFat 7.8, Cholesterol 155.7, Sodium 737, Carbohydrate 37.2, Fiber 1.1, Sugar 1.6, Protein 11.2
EASY CRêPES
Use this easy crêpe mix to make sweet or savoury pancakes. There's enough for main course and dessert for a family of four so it's perfect for Shrove Tuesday
Provided by Cassie Best
Categories Dessert, Dinner, Snack
Time 25m
Yield Makes 8 large pancakes
Number Of Ingredients 4
Steps:
- Weigh the flour in a large jug or bowl. Crack in the eggs, add half the milk and a pinch of salt. Whisk to a smooth, thick batter. Add the remaining milk and whisk again. Set aside for at least 30 mins.
- Heat a large non-stick crêpe pan or frying pan. Add a drizzle of oil, then wipe out the excess with kitchen paper. When the pan is hot, add enough batter to just cover the surface, swirling it and pouring any excess back into the bowl. The pancake should be as thin as possible. When the edges are peeling away from the sides of the pan, shake it to see if the pancake easily releases and is browning on the underside. If not, cook a little longer. Flip and cook the other side for a minute or two. Serve, or keep warm in a low oven.
Nutrition Facts : Calories 161 calories, Fat 6 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 7 grams protein, Sodium 0.2 milligram of sodium
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