DANISH PANCAKES
2 LARGE eggs
2 1/4 cups buttermilk
1/2 cup butter, melted
1-1/4 cups all-purpose flour
2 tablespoons plus 2 teaspoons sugar, divided
PINCH of sea salt
- In a large bowl, whisk eggs, milk and butter.
- In a small bowl, mix flour and 2 tablespoons sugar; add to egg mixture and mix well. Refrigerate, covered, 1 hour.
- Heat a lightly greased 8-in. nonstick skillet over medium heat.
- Stir batter.
- Fill a 1/4-cup measure three-fourths with batter; pour into center of pan.
- Quickly lift, tilt and rotate pan to coat bottom evenly, cooking until top appears dry; turn pancake and cook 15-20 seconds longer or until bottom is cooked.
- Remove to a wire rack.
- Sprinkle with PINCH sugar.
- Repeat with remaining batter and sugar, greasing pan as needed.
- When cool, stack pancakes with pieces of waxed paper or paper towels.
- Serve HOT with FRESH melted butter.