Pandekager - Danish Pancakes
Tantalise your taste buds with a scrumptious Danish treat - Pandekager, also known as Danish pancakes! These thin, crispy-edged pancakes are a Danish original and reminiscent of crêpes as they don't require any leavening agents. Crispy edges are a must though! In Denmark, Pandekager is a popular treat that is often enjoyed for breakfast, brunch or as a dessert. Many Danish families have their own special recipe that has been passed down through generations. Our recipe includes oil, which makes flipping these pancakes a breeze without worrying about them sticking to the pan.The pancakes can be enjoyed with a variety of toppings, such as jam, sugar, lemon juice, Nutella, dulce de leche, or even a savoury twist with smoked salmon and cream cheese.
Ingredients
- 250 grams all purpose flour
- 3 tablespoons sugar 45ml
- ¼ teaspoon salt
- 625 millilitre milk
- 5 tablespoons vegetable oil 75ml
- 4 large eggs
- a little oil for preparing the pan
Instructions
- In a large mixing bowl, combine the flour, sugar and salt.
- Add half the milk and all the oil to the dry ingredients. Whisk until you have a lump-free, smooth consistency.
- In a separate bowl, whisk together the remaining milk and four eggs.
- Add the milk and egg mixture to the batter and whisk until you have a smooth, thin pancake batter. You can do this by hand, or with an electric hand mixer (we prefer the latter).
- Place a few drops of oil on a piece of kitchen paper and wipe out the frying pan. You can keep the piece of paper to hand in case you need to grease the pan again. We mostly find that once is enough.
- Heat the pan over a medium-low heat. Once it's hot, add a ladle of the pancake batter to the pan. Swirl the pan around so the batter fills up the entire surface.You only want a thin layer of batter to create thin pancakes with crispy edges.
- Allow the pancake to cook for 1½-2 minutes on the first side. Flip it over and cook for a further 30-40 seconds. Tip: Watch out for certain visual cues to indicate when it's time to flip your pancake. Look for a lack of shine on the surface of the pancake and the edges becoming slightly crispy.
- Enjoy your pancake with jam, or lemon juice and a sprinkle of sugar. Top with cream or ice cream and fresh berries.
Nutrition Information
Nutrition Facts
Serving: 18pancakes (12 when using a large crêpe pan)
Amount Per Serving
Calories 128
% Daily Value*
| Calories | 128kcal | 6% |
| Carbohydrates | 14g | 5% |
| Protein | 4g | 8% |
| Fat | 6g | 9% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 41mg | 14% |
| Sodium | 61mg | 3% |
| Potassium | 82mg | 2% |
| Fiber | 0.4g | 2% |
| Sugar | 4g | 8% |
| Vitamin A | 111IU | 2% |
| Calcium | 52mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.