Danish Pancakes

Source recipe

Danish name: Pandekager


  • 300 ml milk
  • 150 g flour
  • 4 eggs
  • 2 teaspoons of sugar
  • vanilla (vanilla sugar in the source recipe, but I just used exract)
  • a bit of cardamom (1/8 tsp? can be omitted)
  • 1 pinch of salt
  • butter for the pan
  1. Put the wheat flour in a bowl and whisk half of the milk together with the flour so that there are no lumps left. Then whisk the rest of the milk into the batter. That way, you always avoid lumps in your pancake batter.
  2. Beat in the eggs one at a time, then add the vanilla sugar, sugar and cardamom. Add a little salt too. Beat the pancake batter evenly again.
  3. Put the bowl with the ready-made pancake batter in the fridge for half an hour. Click here to turn on the timer for 30 minutes .
  4. Melt a little butter in a medium-hot pan and heat the pan well through. Add batter and turn the pan around so that the pancake is distributed evenly in the pan.
  5. Bake the pancake until golden on both sides and set aside. Add another dollop of butter to each pancake, as the butter helps to give your pancakes flavor.
  6. Gradually place them on a dish that you keep warm in a 70 degree oven.