Breakfast Danish Pancakes
Breakfast Danish Pancakes recipe
Yield
4 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
butter
|
|
| 4 | large |
eggs
|
|
| 1 | cup |
milk
|
|
| 1 | cup |
all-purpose flour
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
butter
|
|
| 4 | large |
eggs
|
|
| 237 | ml |
milk
|
|
| 237 | ml |
all-purpose flour
|
|
Directions
Preheat oven to 425 degrees F.
Divide butter into two pie plates.
Blend together eggs, milk, flour.
Melt butter in pie plate.
Divide batter between pie plates.
Bake 20 minutes.
We had thickened spiced (cinnamon, cloves) peaches or apples over the top.
