Classic Danish Pancakes
Prep 5 min Total 1 hr 10 min
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.
See Also
Buttermilk Cold Bowl (Koldskål)
Pastry Cream
Egg Custard
Rhubarb Porridge - with Plenty of Cream
Rice Porridge Pancakes
