Pancakes - Flat Danes
Flat and Danish © kvalimad.dk
Recipe with video — Pancakes are the simplest bread there is. Here in Denmark we like them a little fancy with all sorts of things in the batter, even though flour and water are the only things that are strictly necessary. My own recipe is a bit of a middle ground. These pancakes are just as good with a savory filling as with sugar and jam. Main course and dessert in the same batch.
The most important thing about a pancake is that it gets fried in butter. That’s what gives it the Danish pancake taste we know and love. Almost everything else is secondary.
You don’t need to use milk, and you don’t need to add sugar to the batter. Spices are completely unnecessary too. In fact, sugar and milk make the pancakes more likely to burn. I do include a little egg in my recipe, which helps them brown a bit more easily without burning.
Makes about 8 pancakes.
Ingredients
Yields 8 servings
- 1/2 l water
- 1/2 l all-purpose flour (maybe a little less)
- 1/2 tsp salt
- 2 eggs
- butter, for frying
If the batter is too thick, just add a little more water. The batter also tends to thicken as you fry the pancakes, so keep adding water as needed. I usually use the first pancake as a test pancake. It also takes away the taste of whatever the pan was last used for.
http://www.youtube.com/watch?v=Mcn9I1GktvIDirections
Mix all the ingredients together in a bowl and whisk until smooth.
Melt the butter in a pan over medium heat.
Pour the batter into the pan with a large ladle. Err on the side of a larger ladle rather than a smaller one — try to find one that holds just enough batter for one pancake. It makes pouring much easier.
Fry the pancakes until golden on each side.