Pandekager - Danish Pancakes
User Reviews
5
Pandekager - Danish Pancakes
Description
These Pandekager begin with a batter that balances flour, sugar, and salt combined with milk and vegetable oil, then enhanced by eggs whisked in with remaining milk for a smooth, lump-free consistency similar to crepe batter. Cooking on a greased pan over medium-low heat ensures thin pancakes with gently crisped edges without burning.
The pancakes cook quickly, forming a lightly browned surface on each side in about 1½ to 2 minutes on the first side and under a minute after flipping. The thin layer of batter spreads evenly, giving a delicate texture that is flexible enough for rolling or folding with various fillings such as jams, sugar, or savory spreads.
Pandekager can be served plain or dressed, suitable for breakfast, dessert, or light meals. Storing leftovers covered helps maintain softness, and slight reheating restores freshness.
Ingredients
- 250 grams all-purpose flour
- 3 tablespoons sugar 45ml
- ¼ teaspoon salt
- 625 millilitre milk
- 5 tablespoons vegetable oil 75ml
- 4 egg large
- 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
Show DetailsNutrition Facts
Serving: 18pancakes (12 when using a large crêpe pan)
Amount Per Serving
Calories 128 kcal
% 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.
User Reviews
Overall Rating
5
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