Danish Pancakes W/ Tart Strawberries |
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Prep Time: 35 Minutes Cook Time: 10 Minutes |
Ready In: 45 Minutes Servings: 20 |
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A thin pancake with springtime flair! Prep time includes 30 minutes batter resting time. Ingredients:
300 g flour |
100 g sugar |
50 ml neutral oil |
4 eggs |
100 ml beer |
1/2 pod vanilla |
200 ml milk |
32 strawberries, sliced |
1 dash red wine vinegar |
sugar |
Directions:
1. Combine the flour and sugar in a bowl, mix well with a whisk.
2. Crack in eggs, then add oil, beer, and vanilla and whisk till smooth thick batter forms. Stir in the milk a little at a time.
3. Let the batter rest for 30 minutes in the fridge, then fry the pancakes thin like crepes (grease the pan if they begin to stick).
4. While batter is resting, toss strawberries with vinegar and sugar; let sit at room temp till juicy (if berries aren't juicing, add a bit more sugar and vinegar).
5. Serve fresh pancakes with a scoop of berries and their juice.
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