Unlike American style pancakes, Danish pancakes are very thin, and are made with either a sweet or savory batter. The Danes serve their pandekager as an evening meal, and at room temperature; not too hot, not too cold. My favorite is the sweet version, served with fresh whipped cream and homemade jam. Are you interested in making your own Danish pancakes? Try the recipe below:
Traditional Danish Pancakes
125 grams flour
150 grams boiling butter
3/4 liter of light milk .05% or equivalent
Zest from 1/2 of a lemon
1/2 of a fresh vanilla stick (cut the vanilla stick in half and scrape out the vanilla beans with the knife)
1 tbsp raw sugar
Pinch of salt
1. In a bowl, combine the vanilla, sugar, salt, and lemon zest
2. Whisk flour, and eggs until it forms a smooth batter with no clumps
3. Boil butter, whisk with flour and egg mixture, add milk and vanilla sugar until combined
4. Preheat a nonstick pan on medium high heat (6.5 on induction)
5. Once the pan is heated, pour a thin layer of batter, rotating the pan to create an even layer( about the thickness of a thin slice of deli meat, it is very important that the pancakes are thin!), after 45-60 seconds, turn the pancake and press down with the spatula to prevent air pockets from forming. Cook for 1 to 2 minutes, turning the pancake every 20-30 seconds, the pancake should be golden and slightly crispy on the edges.
6. Place the pancake on a dinner plate, and cover with another dinner plate so it does not get cold, stack the pancakes on top of each other as they cook.
Serve with fresh whipped cream, jam, marmalade, and maple syrup, enjoy!