How to Make Danish Pancakes with Ice Cream and Fruit Sauce. A traditional dansk pandekage recipe

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.

Mix flour, sugar, and salt in a bowl.

Add lemon peel to the mixture.

Whisk eggs in a separate bowl.

Combine milk with the eggs.

Mix the wet ingredients with the dry ingredients and let the batter stand for 20 minutes to half an hour.

Melt Danish butter in a non-stick skillet.

Pour the batter into the skillet, swirling to coat the bottom evenly.

Wait for the edges to firm up and bubbles to form on top before flipping.

Flip the pancake and cook until the other side is brown.

Serve with ice cream and fruit sauce, rolled up with whipping cream.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens