Pandekager (Danish Pancakes)
Pandekager, or Danish pancakes, are thin, eggy and buttery, with a slight hint of vanilla and cardamom.
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Servings: 10 pancakes
Equipment
- mortar and pestal (to grind cardamom)
Ingredients
- 1/2 tsp cardamom seeds
- 1 and 1/4 cups all purpose flour
- 1 tsp vanilla sugar (or extract)
- 3 tsp granulated sugar
- 1 pinch salt
- 4 eggs
- 3 tbsp butter
- 1 and 1/4 cups milk
- butter for the pan
Instructions
- Grind the cardamom seeds into powder in a mortar and pestal.
- Combine all the dry ingredients in a mixing bowl. Add the eggs and whisk until the batter is smooth.
- Melt the butter and whisk into the batter. Add the milk and whisk until the batter is smooth. Let the batter rest in the refrigerator for 30 minutes.
- Add butter to a medium-hot pan and distribute evenly. Spoon pancake batter onto the pan and slowly turn the pan so the batter covers the bottom evenly.
- When the top of the pancake is dry flip it over and fry for about 30 seconds, or until the bottom is also golden brown. Remove from pan.
- Add a bit more butter to the pan before each pancake.
- Serve with jam, berries, yoghurt, ice cream, or whatever you like!