Pandekager (Danish Pancakes)
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5.0
3 reviews
Excellent
Pandekager (Danish Pancakes)
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A recipe for Pandekager (Danish Pancakes)! These cardamom and vanilla-scented thin pancakes are perfect for pairing with jam.
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Ingredients
- 2 cups (250 grams) all-purpose flour
- 2 tablespoon (25 grams) granulated sugar
- 1 tablespoon (12 grams) vanilla sugar or 1 teaspoon vanilla extract and 1 more tablespoon (12 grams) granulated sugar
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon salt
- 2 cups (470 milliliters) milk divided
- 4 large eggs
- 3 tablespoons (42 grams) unsalted butter melted and slightly cooled, plus more for greasing the pan
Filling:
- powdered sugar
- jam strawberry, raspberry, or apricot
- Ice cream
- Whipped Cream
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Instructions
- In a large bowl, whisk together the flour, sugar, vanilla sugar, cardamom, and salt.
- Pour in half the milk (1 cup, 240 milliliters) and whisk until well combined and free from lumps, then mix in the remaining 1 cup (240 milliliters) milk. Beat in the eggs, followed by the melted butter.
- Cover the bowl and allow to rest at room temperature for 30 minutes.
- Place a large pan over medium heat. Grease lightly with butter. Add about 1/3-1/2 cup (80-120 milliliters) of the batter, swirling the pan to create a thin, even layer.
- Cook until the bottom is just golden and the top is starting to set. Flip carefully and cook the other side just until golden.
- Remove to a plate and repeat with remaining batter, greasing the pan between pancakes.
- Sprinkle a little sugar and add jam to the warm Pandekager and roll up.
- Serve immediately, if desired with little whipped cream and/or ice cream.
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User Reviews
Overall Rating
5.0
3 reviews
Excellent
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