The best Danish pancakes
Servings: 18 pancakes
©danishthings.comThere is always a reason to make pancakes.Here’s the recipe for the best Danish pancakes – the classic kind you roll.They are super thin, taste good on their own – and filled with sugar and lemon juice, jam, ice cream, berries…
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Equipment
- Hand mixer
- 1-2 frying pans Ø26-28 cm (10-11 in)
Ingredients
Dry
- 250 g wheat flour or 170g wheat flour + 80g wholemeal flour
- 100 g sugar
- 1 tsp vanilla sugar or vanilla bean
- ¼ tsp cardamom can be omitted
- 2-3 tsp finely chopped zest from organic oranges and/or lemons
Wet
- 8 eggs m/l
- 75 g orange juice, buttermilk, or a combination lemon juice, * MAX 50g (0.21 U.S. Cups) lemon juice – see note
- 250 g milk **
After a rest period of 30-60 minutes
- 80 g melted butter
- 150-160 g milk
Extra
- Butter for frying
Pancake filling
- Sugar
- Lemon juice
- Jam or compote
- Ice cream and/or sorbet
- Fruit and/or berries
Instructions
Dry
- Sift the dry ingredients together in a bowl, mix.
- Make a hole in the middle of the flour.
Wet
- Stir in the first 3-4 eggs one at a time – using a spoon.Stir in the middle, so you add the dry a little at a time to avoid lumps in the pancake batter.
- Put the last eggs in at the same time – still in the middle of the bowl.Continue with a hand mixer, turn your bowl, still adding the dry a little at a time.
- When you have a uniform batter, whip in lemon juice/orange juice.Then add the first part of milk, whisk it all together.
Rest time
- Leave the batter covered for 30-60 minutes in the fridge.
- Melt the butter in one of the two frying pans.
- Pour the butter into the pancake batter while whisking, add the second part of milk.
Bake classic thin pancakes
- Take just under 1dl (0.42 US cups) batter per pancake, or find a spoon with a suitable size, so you get the same size pancakes.
- Fry the pancakes over medium heat, turning them when they are golden brown at the edge.If the pancakes turn brown and stiff, add a little butter. You want classic light brown pancakes with brown spots.
- Place the pancakes on a large plate while you bake the rest.If you only use one pan – or want to reheat the pancakes later, you can put the plate in the oven, use low heat, and cover the pancakes with tinfoil.
Serving
- Serve The best Danish pancakes with optional filling.
Notes
* You can use up to 100g (0.42 U.S. Cups) of orange juice, and then you need to reduce the amount of milk.
Use no more than 50g (0.21 U.S. Cups) of lemon juice.
You can supplement with 25g (0.11 U.S. Cups) of orange juice, buttermilk, or plain milk. ** Use 225g (0.95 U.S. Cups) milk if you have used 100g (0.42 U.S. Cups) orange juice. * You can use up to 100g (0.42 U.S. Cups) of orange juice, and then you need to reduce the amount of milk. Use no more than 50g (0.21 U.S. Cups) of lemon juice. You can supplement with 25g (0.11 U.S. Cups) of orange juice, buttermilk, or plain milk. ** Use 225g (0.95 U.S. Cups) milk if you have used 100g (0.42 U.S. Cups) orange juice.
Try a classic Danish pancake with sugar and a little lemon juice. Serve the pancakes with a homemade jam, e.g., rosehip jam, strawberry-rhubarb jam, or compote. Instead of sugar, you can use maple syrup, homemade syrup, icing sugar, flavoured sugar… Fresh berries go well with ice cream – and pancakes.
I made this recipe in grams and used the plugin to translate it into U.S. cups – if it doesn't work – don't hesitate to get in touch with me.
You can supplement with 25g (0.11 U.S. Cups) of orange juice, buttermilk, or plain milk. ** Use 225g (0.95 U.S. Cups) milk if you have used 100g (0.42 U.S. Cups) orange juice. * You can use up to 100g (0.42 U.S. Cups) of orange juice, and then you need to reduce the amount of milk. Use no more than 50g (0.21 U.S. Cups) of lemon juice. You can supplement with 25g (0.11 U.S. Cups) of orange juice, buttermilk, or plain milk. ** Use 225g (0.95 U.S. Cups) milk if you have used 100g (0.42 U.S. Cups) orange juice.
Try a classic Danish pancake with sugar and a little lemon juice. Serve the pancakes with a homemade jam, e.g., rosehip jam, strawberry-rhubarb jam, or compote. Instead of sugar, you can use maple syrup, homemade syrup, icing sugar, flavoured sugar… Fresh berries go well with ice cream – and pancakes.
I made this recipe in grams and used the plugin to translate it into U.S. cups – if it doesn't work – don't hesitate to get in touch with me.
Private notes
Bruger du US Customary, vær opmærksom på, at opskriften er lavet metrisk, og omregnet via et plugin.
If you use US Customary, remember that the recipe is made using Metric and converted via a plugin.