Tuesday, February 28, 2017

Pandekager (Danish Pancakes)

We just celebrated Fastelavn's Dag, (Carnival) and now we're up to Shrove Tuesday, or Pancake Day.

And do I have a recipe for you. 
This is more like a crepe, rather than the big fluffy pancake most people are used to.  And this is also my default pancake, mainly cause this is the kind I grew up eating.
Pandekager (Danish Pancakes)

Well that and Æbleskiver 
Both of which have a place in my heart, but with the Æbleskiver I need to get out the special pan but with Pandekager all I need is a skillet, an appetite and this recipe.

This makes about  12 pancakes, depending on the size of the pan you use.
This is also Chimi approved.   I say that only because she loves them, but she likes hers with syrup and butter.  This is also a rare treat for her, as pancakes are not often served to dogs. But, what can I say, she's a little spoiled. 
The recipe is at the end however, I haven't figured out how to embed the pictures into the recipe yet. 
 Egg yolks and sugar whisked together until thick.
  The beaten egg whites, added to the batter.
  Cooking the pancakes
 Cooking them til the surface looks a little dry and the bubbles are starting to pop.
  Rolling the sugar sprinkled pancake.  This one's just cause it looked so pretty.  The lovely lace of the cooked pancake, perfectly browned.
 Ribsgele (Red Currant Jelly) spread out on one of the pancakes, before getting rolled up.
  Two down, one to go.


yield: 12 pancakesprint recipe

Pandekager (Danish Pancakes)

prep time: 5 MINScook time: 10 MINStotal time: 15 mins
These are not the thick fluffy pancakes many people know, they're more akin to the French Crepe, but not as eggy. Serve these for dessert with a little ice cream inside, or for breakfast or a snack. Rolled up with a little sugar and butter inside, they actually make a nice hand held snack.


  • 2 cups flour (200 grams)
  • 3 eggs separated, with the whites beaten to a soft peak
  • 2 teaspoons Sugar
  • 1 1/2 cups milk
  • 1/2 cup water
  • Zest of one lemon
  • 1/2 teaspoon Cardamom (opt.)
  • 2 tablespoons melted butter


  1. Beat the egg whites til almost stiff, set aside. 
  2. Whisk the egg yolk in with the sugar until the yolks are thick and lemon colored, and the sugar is dissolved. Then add half the flour, whisk together, add half the milk, whisk together, then add the remaining flour and milk and water and whisk together. 
  3. Fold in the beaten egg whites, at the last, fold in the butter. This will make a light thin batter. 
  4. Heat the skillet until hot, grease it with a little butter or oil, or non stick spray, ladle in 1/4- 1/2 cup of the batter, tilting the pan so that it covers it all the way. Let cook for just a couple of minutes until the surface looks a little dry, then flip over and cook the other side for another 30-45 seconds. Remove from pan to a hot serving platter, and sprinkle a little sugar on top and roll up. Continue to cook the remainder of the pancakes, rolling them up as you remove them from the pan. You can also add a little strawberry or raspberry jam as well to the inside. Serve hot.
Created using The Recipes Generator
Since it is Shrove Tuesday and a lot of people are making pancakes, here's a couple more links.

Dutch Baby
Gluten Free Rice Flour  Crepes
Banana Coconut Pecan Pancakes

And the extra pancakes, well, after setting Chimi's pancake down for her.
 I put the rest on some parchment paper, and will be freezing them for a later meal.  I didn't eat the whole thing...
Next time I want some Pandekager, I won't have a bunch of dirty dishes either, just one, my plate.
 And a fork and a knife as well. 

Sidsel Munkholm - Author
Sidsel Munkholm - Author

Sid loves to cook, feed people and have fun in the kitchen. She shares her successes and the involuntary offerings she sometimes gives the kitchen goddess as well. And she's still looking for the mythical fairy to help her clean the kitchen after a marathon cooking session. Currently working on a cookbook showcasing the recipes from her Danish heritage.

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