STRAWBERRY PRETZEL RECIPES

Name: Danish Pancakes
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 20 filled pancakes.
Ingredients: 2 large eggs; 2 cups whole milk; 1/2 cup butter, melted; 1-1/4 cups all-purpose flour; 2 tablespoons plus 2-1/2 teaspoons sugar, divided; 3-3/4 cups vanilla ice cream; Fresh blueberries and sliced strawberries

DANISH PANCAKES RECIPE: HOW TO MAKE IT - TASTE OF HOME

Danish Pancakes Recipe: How to Make It - Taste of Home image

I came to North America from Denmark decades ago, and my mother used to make these pancakes for me and my siblings while growing up. Today, my children and grandchildren love these, so I often have to double the recipe.—Lise Thomson, Magrath, Alberta

Provided by Taste of Home

Categories Brunch Desserts

Total Time 40 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Yield 20 filled pancakes.

Number Of Ingredients 7

Ingredients

2 large eggs
2 cups whole milk
1/2 cup butter, melted
1-1/4 cups all-purpose flour
2 tablespoons plus 2-1/2 teaspoons sugar, divided
3-3/4 cups vanilla ice cream
Fresh blueberries and sliced strawberries

Steps:

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. Cook until top appears dry; turn pancake and cook 15-20 seconds longer or until bottom is cooked. Remove to a wire rack. Sprinkle with 1/8 teaspoon sugar., Repeat with remaining batter and sugar, greasing pan as needed. When cool, stack pancakes with pieces of waxed paper or paper towels. Top each pancake with 3 tablespoons ice cream. Roll up; top with berries. Serve immediately.

Nutrition Facts : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent

STRAWBERRY-PRETZEL SALAD RECIPE - BETTYCROCKER.COM

Strawberry-Pretzel Salad Recipe - BettyCrocker.com image

This phenomenal berry dish may have the word salad in the name, but it's okay if you call it a strawberry pretzel dessert instead. It's a great option if you need a sweet treat, and your oven is already full of tasty dishes. With a little prep, you'll be enjoying your Strawberry-Pretzel Salad in no time. The irresistible blend of creamy, crunchy, sweet and salty make it a hit for any season and occasion.

Provided by Jessica Walker

Total Time 6 hours 40 minutes

Prep Time 20 minutes

Yield 12

Number Of Ingredients 9

Ingredients

2 packages (4-serving size each) Jell-O® strawberry-flavored gelatin
2 cups boiling water
2 boxes (16 oz each) frozen sweetened strawberries, thawed
2 cups pretzels, crushed
3/4 cup butter, melted
3 tablespoons sugar
1 container (8 oz) Cool Whip frozen whipped topping, thawed
1 package (8 oz) cream cheese, softened
1 cup sugar

Steps:

Dissolve gelatin in boiling water. Stir in strawberries; refrigerate until partially set, about 1 hour 45 minutes.
Heat oven to 350° F. In medium bowl, mix Crust ingredients. Press into ungreased 13 x 9-inch baking dish. Bake 10 minutes. Cool on cooling rack.
In medium bowl, beat Filling ingredients with electric mixer on medium speed until smooth. Spread over cooled crust. Cover and refrigerate until cool and gelatin topping in bowl is partially set.
Carefully spoon gelatin topping over filling. Refrigerate 4 to 6 hours or until firm. To serve, cut into 4 rows by 3 rows.

Nutrition Facts : Calories 480 , CarbohydrateContent 66 g, CholesterolContent 50 mg, FatContent 4 1/2 , FiberContent 2 g, ProteinContent 4 g, SaturatedFatContent 14 g, ServingSize 1 Serving, SodiumContent 360 mg, SugarContent 53 g, TransFatContent 1/2 g

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DANISH PANCAKES RECIPE: HOW TO MAKE IT - TASTE OF HOME

I came to North America from Denmark decades ago, and my mother used to make these pancakes for me and my siblings while growing up. Today, my children and grandchildren love these, so I often have to double the recipe.—Lise Thomson, Magrath, Alberta
From tasteofhome.com
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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. Cook until top appears dry; turn pancake and cook 15-20 seconds longer or until bottom is cooked. Remove to a wire rack. Sprinkle with 1/8 teaspoon sugar., Repeat with remaining batter and sugar, greasing pan as needed. When cool, stack pancakes with pieces of waxed paper or paper towels. Top each pancake with 3 tablespoons ice cream. Roll up; top with berries. Serve immediately.

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