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Danish Pancakes Recipe
|All purpose flour||1 1⁄2 Cup (24 tbs), sifted|
|Eggs||4 , well beaten|
|Milk||1 2⁄3 Cup (26.67 tbs) (At Room Temperature)|
|Butter||1⁄2 Cup (8 tbs), melted|
|Raw cranberries||2 Cup (32 tbs)|
|Maple blended syrup||1 1⁄2 Cup (24 tbs)|
Calories 455 Calories from Fat 140
% Daily Value*
Total Fat 16 g24.4%
Saturated Fat 8.9 g44.7%
Trans Fat 0 g
Cholesterol 140.7 mg
Sodium 359.4 mg15%
Total Carbohydrates 72 g24.1%
Dietary Fiber 2.9 g11.6%
Sugars 50.1 g
Protein 8 g15%
Vitamin A 11.4% Vitamin C 19.7%
Calcium 9.2% Iron 10.2%
*Based on a 2000 Calorie diet
1)Remove seeds from lemon and orange.
2)Core, peel and quarter apple.
3)In a bowl, sift together flour, sugar, salt and cardamom.
4)In another bowl, add eggs, milk and butter together.
5)Slowly, add to flour mixture and beat until smooth.
6)Take an ungreased griddle and heat it.
7)Drop 3 tablespoons batter and spread it quickly to make a very thin 6-inch pancake.
8)Then, fold the pancakes in half and again in half form a triangular shaped pancake.
9) Place them on a wire cake rack and put place in a slow oven at about 300 degrees to keep hot until ready to serve.
10)Chop lemon, orange, apple and cranberries through medium grinder of the food chopper.
11)Add maple-blended syrup and mix well. Chill in refrigerator to blend flavors.
12)Place on 3 or 4 pancakes on a plate and serve with the sauce.