Danish Pancakes (Pandekager)
Description
These pancakes may look like French crepes but are thinner and have crispy edges. They are delicious and can be served for breakfast, dessert or a snack.
Ingredients
1 1/4 c. all-purpose flour
2 T. sugar
1/2 t. cardamom, optional
pinch of salt
2 1/8 c. milk
5 T. unsalted butter, melted
4 large eggs
Directions
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Combine flour, sugar, cardamom, and salt in a large bowl.
Add half of the milk to the dry mixture; whisk together until there are no lumps; whisk in the melted butter.
Combine the remaining milk and the eggs in a medium bowl; whisk together well; combine with the first mixture. You should have a smooth, thin pancake batter.
Place a non-stick pan over low-medium heat; scoop a little bit of the batter (not much, since they should be thin) and add to the center of the pan. Simultaneously, pick up the pan and use your wrist to move it in a circle. This should cause the batter to coat the entire pan and look like a Danish pancake.
Flip after 1-2 minutes or two; remove from heat after another 30 seconds on the second side.
Serve rolled up with jam, butter, honey, yogurt, fresh fruit or syrup with a sprinkle of sugar on top.
Makes 20.