Danish Pancakes
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Traditionally a dessert, these delicious filled pancakes may also be served at brunch.
INGREDIENTS
1 cup all-purpose biscuit mix
1 egg, slightly beaten
3/4 cup beer
1/3 cup milk
Jam, jelly, or preserves
Sifted confectioners' sugarCombine biscuit mix, egg, beer, and milk, stirring just until blended. Batter will be slightly lumpy.
Using about 1 tablespoon batter per pancake, cook on a very lightly greased griddle or skillet until lightly browned, turning once.
Spread with jam. Roll up. Sprinkle with confectioners' sugar. Serve warm.
Makes 20 small pancakes