Danish Thin Pancakes…DELICIOUS!

 

Breakfast for dinner! Tonight I mixed up some batter and Jon cooked them. These lovely pancakes are NOT crepes as Jon will remind anyone who thinks they are…they are THIN PANCAKES (or Danish Pancakes). I’m not sure what the difference is between Danish Pancakes and crepes, but for some reason it offends the hubby so it will always be thin pancakes in our home. None of that really matters. What really matters is that you make these bad boys! They’re delicious! This recipe is from the Logan 15th Ward cookbook. Courtesy of Vilate Johnson (I’m guessing she’s a relative since Jon’s G-ma is a Johnson). Enjoy!

 

Danish Pancakes

4 eggs **for a healthier version you can use egg beaters

1 tsp salt

1 Tbsp sugar

1 1/4 cup flour

2 cups milk **skim milk is fine

1/2 cup light cream **you can substitute fat free half&half

Place all ingredients in a large blender. Blend until combined. Then it’s best to have a crepe pan or crepe maker. We usually have a little melted butter that we brush on the pan. Then pour the batter onto the pan to cook. Don’t be alarmed…the batter is pretty then. When ready to serve you can spread with butter and top with sugar, jam, honey, etc.