Thin Danish Pancakes / Best Classic "Pandekager" - Recipe # 146

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds a subtle flavor and is dairy-free.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk reduces calories while maintaining moisture.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds natural sweetness with a distinct flavor.

eggs

🥗Healthier: flaxseed meal

💰Cheaper: egg substitute

Flaxseed meal is a vegan alternative that binds well.

Add wheat flour, sugar, vanilla sugar, and a pinch of salt into a big bowl.

Add two whole eggs to the bowl.

Mix the batter with a hand mixer until smooth and without lumps.

Melt butter in the microwave and add it to the batter while mixing.

Add semi-skimmed milk to the batter and mix until the desired texture is achieved.

Heat a pan over medium to high heat and add plenty of butter.

Pour a spoonful of batter into the pan and shake to spread it evenly.

Cook for 1.5 to 2 minutes on each side until golden brown.

Remove from the pan and repeat with remaining batter.

Serve pancakes stacked with sugar, jam, or crushed ice cream.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens