Pandekager (Danish Pancakes)

A recipe for Pandekager (Danish Pancakes)! These cardamom and vanilla-scented thin pancakes are perfect for pairing with jam.

Course Breakfast

Cuisine Danish

Keyword breakfast, Danish, Denmark, dessert, pancake, pandekager

Prep Time 10

Cook Time 10

Resting Time: 30

Total Time 50

Servings 4 Servings

2 cups (250 grams) all-purpose flour
2 tablespoon (25 grams) granulated sugar
1 tablespoon (12 grams) vanilla sugar or 1 teaspoon vanilla extract and 1 more tablespoon (12 grams) granulated sugar
1/2 teaspoon ground cardamom
1/4 teaspoon salt
2 cups (470 milliliters) milk divided
4 large eggs
3 tablespoons (42 grams) unsalted butter melted and slightly cooled, plus more for greasing the pan

In a large bowl, whisk together the flour, sugar, vanilla sugar, cardamom, and salt.
Pour in half the milk (1 cup, 240 milliliters) and whisk until well combined and free from lumps, then mix in the remaining 1 cup (240 milliliters) milk. Beat in the eggs, followed by the melted butter.
Cover the bowl and allow to rest at room temperature for 30 minutes.
Place a large pan over medium heat. Grease lightly with butter. Add about 1/3-1/2 cup (80-120 milliliters) of the batter, swirling the pan to create a thin, even layer.
Cook until the bottom is just golden and the top is starting to set. Flip carefully and cook the other side just until golden.
Remove to a plate and repeat with remaining batter, greasing the pan between pancakes.
Sprinkle a little sugar and add jam to the warm Pandekager and roll up.
Serve immediately, if desired with little whipped cream and/or ice cream.