Classic Danish Pancakes

Classic Danish Pancakes © kvalifood.com

Classic Danish pancakes — thin, soft, and with a hint of cardamom. The basic recipe, as it has always been. Serve them folded with jam, fruit compote, or orange sauce.

Ingredients

Yields 12 pancakes

  • 200 g flour
  • 1 tsp sugar
  • ¼ tsp salt
  • ½ tsp cardamom (or grated lemon zest)
  • 3 eggs
  • 4 dl milk
  • 3 tbsp beer (or water)
  • butter, for frying

Accompaniments

  • jam, fruit compote, or orange sauce

Directions

Make the batter

Blend all ingredients for 1–2 minutes, or whisk into a smooth batter. Pour the batter into a jug. Leave to rest for 30 minutes.

Fry the pancakes

Melt a little butter in a small saucepan for frying. Heat a pan until evenly hot. Pour a little butter into the pan, then a little batter. Swirl the pan so the batter spreads out evenly.

Fry the pancake over steady heat until it is light brown and set. Flip with a palette knife and finish frying.

Serving

Fold the pancakes and place them in an ovenproof dish. Keep them warm. Serve with jam, fruit compote, or orange sauce.

Notes

  • Makes about 12 pancakes.
  • The beer gives the batter extra lift — it can be replaced with sparkling water.
  • The pancakes can be frozen for 2–3 months with baking paper between them.
  • A 30-minute rest makes the batter smoother and the pancakes more pliable.