Danish Pancakes (pandekager) Denmark

Danish Pancakes (pandekager) Denmark


  • 4 eggs, separated
  • 4 cups sifted flour
  • 1 teaspoon salt
  • 1/4 cup sugar
  • 3/4 cup beer
  • 2 cups milk
  • 1 tablespoon melted butter


Beat egg yolks until thick and lemon-colored,Combine with flour. Add beer and milk. Beat until smooth. Add salt , sugar and butter. Mix well. Beat egg whites stiff. Fold in egg white. Pour a little of batter in 6 inch greased skillet. Rotate skillet to spread batter over surface. Brown on both sides. Repeat until all batter is used. serve hot with strawberry preserves. About 18 pancakes.

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