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Danish pancakes | Nordmad
Dessert

Danish pancakes | Nordmad

Thin, soft and lightly crisp at the edge — classic Danish pancakes for a calm table. Good with sugar, jam, ice cream or berries.

TraditionalEverydayWeekendKids friendlyDessertBreakfast
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Rate:
4.8 (129)
30 min total
4 servings
Very Easy

Ingredients

servings
Units

  • Pancake batter

    • 7.1 oz wheat flour
    • 1 tbsp sugar
    • ¼ tsp fine salt
    • 3 stk eggs
    • 2⅛ cup milk
    • 0.9 oz butter, melted (in the batter)

  • For frying

    • 0.7 oz butter for frying

Instructions

  1. 1

    Whisk a smooth pancake batter

    1. Mix flour, sugar and salt in a bowl.
    2. Crack in the eggs and whisk with the dry ingredients to a thick, smooth paste.
    3. Whisk in the milk a little at a time until the batter is lump-free and thin.
    4. Stir in the melted butter last.
    5. Tip: Let the batter rest 5–10 minutes if you have time — it settles and is calmer to pour.
    5 min
    BowlMeasuring CupMeasuring Spoon
  2. 2

    Warm the pan

    1. Warm a non-stick pan (about 22–24 cm) over even medium heat.
    2. Add a small knob of butter and spread it quickly across the pan.
    2 min
    Pan
  3. 3

    Cook the pancakes

    1. Pour about 0.5 dl batter into the pan and tilt at once so it spreads in a thin layer.
    2. Cook 45–60 seconds, until the edges are lightly golden and the surface looks dry.
    3. Flip and cook 20–30 seconds on the other side.
    4. Move to a plate and repeat with the rest of the batter.
    5. Add only a little butter between pancakes as needed (too much makes them greasy).
    15 min
    Pan

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Details

Nutrition

Calories

250kcal

Protein

8g

Fat

9g

Carbs

33g

Serving Size

120g

Dietary

Allergens

GlutenÆgMælk

Serving

Suggestions

  • • Serve freshly cooked with sugar and lemon juice
  • • Roll with jam for a classic style
  • • Top with ice cream and fresh berries for dessert

Side Pairings

  • • Orange wedges
  • • Berry compote

Dessert Pairings

  • • Vanilla ice cream
  • • Whipped cream

Storage

Fresh

  • • Duration: 2 days
  • • Temperature: 5°C
  • • Method: Store covered in the refrigerator for up to 2 days. Warm briefly in a pan or covered in the oven at 180°C. Freeze stacked with baking paper between; thaw in the fridge and warm in a pan.

Frozen

  • • Duration: 2 months
  • • Temperature: -18°C
  • • Method: Freeze stacked with baking paper between each. Thaw in the fridge and warm in a pan.

Reheating

  • • : Warm on a dry pan 30–60 seconds per side until heated through.
  • • : Warm covered with foil for 5–7 minutes. (180°C)

Tips

Preparation

  • • Whisk the milk in gradually for a lump-free batter.
  • • Let the batter rest 5–10 minutes for better structure.
  • • If the batter thickens: whisk in 1–2 tablespoons of milk at a time until thin again.

Cooking

  • • Keep even medium heat for golden edges without burning.
  • • Add only a little butter between each pancake.
  • • Tilt the pan at once so the batter spreads very thin.

Serving

  • • Serve with sugar and lemon juice for a classic note.
  • • Roll with jam and fold into small parcels.
  • • For dessert: top with ice cream and fresh berries.

Variations

Flavor

  • vanilla in the batter
  • cardamom
  • grated lemon zest

Health

  • 50/50 whole wheat flour
  • less sugar
  • neutral oil instead of butter in the batter

Method

  • with beer in the batter
  • without butter in the batter
  • blend briefly for a very smooth batter

Toppings

  • jam
  • sugar and lemon juice
  • ice cream and berries

Author

N

Nordmad

Nordisk hverdagsmad – roligt, enkelt og ærligt.

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Author

N

Nordmad

Nordisk hverdagsmad – roligt, enkelt og ærligt.