I was raised on Danish Pancakes. These were such a staple in our home and would grace weekend breakfast tables alongside fresh fruit to place on top.
My Mom's a pro at these, often serving them up at the cottage or when the kids sleepover at her place. I love when recipes link arms with memories. I'm sure these pancakes are already doing their magic in my children's hearts; wrapping this recipe around their memories of her.
Mom's Danish Pancakes
Combine using beater or wire whisk:
2 - 3 cups 2%milk
1 tsp salt
1 tsp baking powder
1 tsp sugar
1 T oil
*Add enough flour to make quite a thin batter. The consistency of the batter is the key (note how thin it is in the pics).
Pre-season flat frying pan with butter or oil. Add one soup ladle of batter and rotate pan to spread batter thin along the pan. When underside is lightly browned, turn over. The first one is almost always a flop. Feed this one to the dog! Be sure to spray pan with oil for every pancake.
Roll crepe up with a little butter and sugar. Or you can drizzle with maple syrup, roll up, and top with fresh fruit.