Danish Pancakes - Pandekager
Thin pancakes served hot with fruit preserves.
4 large eggs, separated
4 cups all-purpose flour
1 teaspoon salt
1/4 cup granulated sugar
3/4 cup beer
2 cups milk
1 tablespoon melted butter
Powdered sugar for sprinkling (optional)
- In mixing bowl beat egg white until stiff; set aside.
- In another mixing bowl, beat egg yolks until thick and lemon-colored, add flour and mix well. Add beer, milk, salt and butter and beat until smooth. Carefully fold in egg whites.
- Pour a little 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.
Makes about 18 pancakes.