There are several recipes for Danish pancakes, but this is the one I use. I like it because it has some texture, fiber & higher nutritional value than regular pancakes. You eat them rolled up with something yummy inside or on top.
The recipe is also great because the eggs and oatmeal increase the protein value. You might like to make a double recipe and freeze the leftover pancakes in a ziplock bag to microwave for another quick meal.
- 4 eggs
- 1 1/2 cups milk
- 1 cup flour
- 1 1/2 cups dry oatmeal
- 2 Tbs sugar
- 1/4 tsp salt
- optional: 1/2 tsp ground flax. 1 tsp wheat germ. 1/4 tsp cardamom
Blend ingredients in blender (keep it on for a few minutes if you don't want chunks of oats in the pancakes). Use butter on skillet before each pancake. Spread thinly on skillet (large circles) and flip after a short time (top of pancake should have lost it's glossiness).
Roll with fork and serve with jam, fresh berries and powdered sugar, or berry syrup. Or, fill with fresh fruit and cottage cheese (good protein source) before rolling.
Fresh Oregon blackberries on top are pretty good too!