Pandekager (Danish Pancakes)
These Danish pancakes are similar to crepes but are thinner and crispier. They are delicious topped with sugar and a squeeze of lemon, or your favorite jam!
Ingredients
- 200 grams all-purpose flour
- 2 tbsp sugar
- 1/2 tsp cardamom (optional)
- Pinch of salt
- 500 ml milk, room temperature
- 70 grams unsalted butter, melted
- 4 large eggs, room temperature
Instructions
- Combine flour, sugar, cardamom, and salt in a large bowl.
- Measure out the milk, and add about half to the dry mixture. Whisk this together really well, so that there are no lumps. Whisk in the melted butter.
- Combine the rest of the milk and the eggs in a medium bowl. Whisk together well, and then combine with the other mixture. Your final result should be a smooth, thin pancake batter.
- Use a pan (non-stick is best) to cook the pandekager. After placing your pan over low/medium heat, scoop up some of the batter (not much, since you want them to be thin) and add to the center of the pan. Simultaneously, pick up the pan and use your wrist to move it in a circle. This should cause the batter to coat the entire pan and look like a Danish pancake!
- Flip after a minute or two (they cook very quickly!) and remove from heat after another 30 seconds on the second side.
- Eat them rolled up with sugar, jam, or whatever your heart desires!