Danish Pancakes

Name: 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

7 ingredients

3 steps

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

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.