Danish Pancakes (Pandekager)
The recipe shows how you can make traditional Danish pancakes. Danish pancakes are very thin, crisp and has a sweet and delicious taste.
Servings: 18 pancakes
Ingredients
- 375 g all-purpose flour
- 1 tsp salt
- 1 tsp vanilla sugar (or vanilla essence)
- 1 tbsp sugar
- 7 dl milk
- 4 eggs
Instructions
- In a large bowl; mix all-purpose flour, salt, vanilla sugar and sugar.
- Slowly add the milk while whisking using a mixer
- Finally, add the eggs one-by-one while whisking using the mixer.
- Let the pancake batter settle in the fridge for about 30 minutes.
- Heat up a frying pan; add a little butter and some pancake batter. Distribute the batter by tilt the pan around in circular movements. The batter should only just cover the pan. Danish pancakes are as thin as possible.
- Fry the pancake until the batter is not liquid anymore, then flip it over and fry for another couple of minutes.
- Continue making the rest of the pancakes.
Notes
In Denmark, it is a tradition to serve pancakes smeared with jam, sprinkled with sugar or some scoops of vanilla ice cream.