Danish Pancakes are basically crepes, but they are usually made on a regular pan and not a fancy crepe pan. My husband calls them ‘real pancakes’, as opposed to American pancakes. He enjoys these a lot more than the soft, risen American ones that I prefer to make.
This is a basic batter you can use for savory or sweet fillings, as these are not sweet in themselves. My husband decided to make these for dinner and dessert the other day, and I quickly snapped some shots of it. Making heaps of them is a practiced skill, and he is quite good at it, much better than me.
Recipe adapted from the Danish basic cookbook, Politikens Nye Kogebog.
- 125 g all purpose flour (4.4 oz)
- 1 pinch of salt
- 1 egg
- 300 ml milk (1 1/4 cup)
- 50-100 ml water (1/4 – 1/2 cups)
- butter for frying
1. Line up 2 pans on your stove, and a plate to keep the cooked pancakes on, with another plate on top to keep them warm. Get your butter ready too.
2. Whisk all the ingredients together. In the end the batter should be a little thicker than heavy whipping cream, but not by much. Add a little more milk or some water if it is too thick, and continue to check the thickness as you cook the pancakes.
3. Melt a little bit of butter in one pan, about 1/4-1/2 tsp. When melted, pour batter on to cover your pan, tilt the pan to distribute it evenly. You should use just enough batter to cover the pan in a thin layer.
4. While the first pancake cooks, melt butter in the second pan and repeat. Flip the first pancake, and pour batter in the second pan. You want to stagger the cooking a bit.
5. When the pancake is nicely browned on both side, lift it to your prepared plate. ( You can keep the plates in the oven at a low temperature if you plan to make lots and lots to keep them warm). Don’t worry if your first one breaks apart or looks strange – usually the first one does.
6. Keep staggering your pancake making on the pans, buttering for every second pancake.
7. Serve warm!
You can make any sort of filling to go with it, like spinach, mushroom and cheese, ham and cheese or even meat sauce and cheese for savory fillings. Fill them either by putting the filling on a quarter and them folding them twice, or put the filling down the middle and roll them up (the square fold you see for crepes are not really done with these small pancakes).
For sweet fillings we have lots of favorites, like fresh berries, whipped cream, jam, sugar, icecream, nutella, bananas and any combinations there off. Sugar & lemon juice is really good too!
Sorry there are no pictures of the rolled up pancakes, we were too busy eating!