Pandekager (classic, thin Danish Pancakes). If pancakes are your thing, you are going to love these light and delightful breakfast or snack treats. Similar to a crèpe, however crispy-edged and hosting this beautiful backdrop of cardamom, they are traditionally rolled with a lovely jam filling. Absolutely exquisite!
Song of the day: "Good Morning" by John Legend
The Eat The World recipe challenge stops in Denmark
I am always excited to see where we will be stopping virtually in our cooking journey. When I heard it was Denmark, Nicoletta and I started reseaching recipes. Knowing Nicoletta is a pancake lover, I decided to make Pandekager, the classic thin with crispy edges Danish pancakes. I can't wait for her to be back in Canada so I can delight her not only with her favorite lemon ricotta pancakes but also with some of these delicious Danish treats!
Time to get started and make these Pandekager (classic, thin Danish Pancakes)!
Ingredients
As a matter of fact, the ingredients are pretty basic, similar to regular pancakes:
- flour (I used type "00" but all-purpose works fine)
- sugar
- salt
- cardamom (some say optional, but it is what truly makes these pancakes)
- milk
- butter, melted
- eggs
- jam of your choice (I made a strawberry compote)
How to make Pandekager (classic, thin Danish Pancakes)
The best way to make these pancakes is to first combine the dry ingredients in a bowl. So here we go:
- In a bowl, blend flour sugar, cardamom and salt. Give it a whisk.
- Pour half of the milk in the bowl with the dry ingredients. Whisk until smooth.
- Melt the butter and add it to the mix and whisk again until smooth.
- Crack the eggs into the remaining milk, and beat until incorporated.
- Slowly pour the egg/milk mixture into the batter and continually whisk until all the milk is in. The batter is supposed to be runny.
- Heat up a non-stick pan to a low to medium heat.
- Pour ⅓ cup of the batter into the center of the pan and slowly rotate the pan to distribute the batter all over the bottom of the pan. Place back on heat. Cook for 1-2 minutes or until the edges start to brown.
- With a spatula loosen the outer edges of the pancake, then flip. Cook for 30 seconds to 1 minute. Grab the pancake and place on a plate.
- Continue this process until all the batter is used up. It makes approximately 8 pancakes depending on the size of the pan.
- Stack them onto a plate.
Kitchen tip:
These thin Danish pancakes are not overly sweet, so they could be great for both sweet or savory toppings. However, the classic way to enjoy them is topped with sugar and a squeeze of lemon, or spread with jam and rolled up. You can fill them with yogurt and fruit, ice cream, whipped cream and berries, chocolate spread, or whatever your heart desires.
Time to fill and roll the Pandekager
This part is a lot of fun. Usually the filling is jam, however I didn't have any, so I made a strawberry compote. This is how we finish the beautiful Pandekager (classic, thin Danish Pancakes):
- Take a tablespoon of compote or jam and spread it all over the surface of the pancake, then roll up the Pandekager. Place seam side down on a plate.
- Once all are rolled, sprinkle with some powdered sugar, if you wish.
- Ready to serve.
Let's have a taste!
You could just pick one up with your hands and eat it like a wrap. Today I opted to have a nice sit down breakfast and served some up on a plate with more compote and whipped cream. Like I say all the time: "live a little!" lol.
I love how light the Pandekager are, and there are those crisp edges. Not too sweet, but just sweet enough, and boy, I really love the cardamom. The compote is the perfect thing to bring some sweetness in. I can't wait to make these for Nicoletta.
Storing and reheating
If you have leftover pancakes, store them in the fridge in a sealed tupperware. When you want to have them, heat up a non-stick pan and place the pancakes in (even if you have some rolled up). This will bring back a bit of that crispness. I would use these within 3 days.
More Danish recipes from fellow bloggers
Check out all the wonderful Danish dishes prepared by fellow Eat the World members and share them with #eattheworld. Find out how to join Eat the World here and have fun exploring a country a month in the kitchen with us!
Amy's Cooking Adventures: Frikadeller (Danish Meatballs)
Culinary Cam: Stegt Flæsk Med Persillesov
Kitchen Frau: Aebelskiver (Danish Pancake Balls)
A Day in the Life on the Farm: Poached Halibut in Orange Lemon Sauce over Braised Lettuce
Sugarlovespices (us!): Pandekager (classic, thin Danish Pancakes)
Sneha's Recipe: Salmon & Avocado Towers
Thanks for sharing some time in the kitchen with us. Enjoy your lovely Pandekager, and until next time, happy cooking!
Cheers!
PrintPandekager (classic, thin Danish Pancakes)
Pandekager (classic, thin Danish Pancakes) If pancakes are your thing you are going to love these light and delightful breakfast or snack treats. Similar to a crèpe, however hosting this beautiful backdrop of cardamom and rolled with a lovely jam filling. Absolutely exquisite!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 8 pancakes 1x
- Category: Breakfast/snack
- Method: stovetop
- Cuisine: Danish
Ingredients
- 100 g type "00" flour
- 1 tablespoon sugar
- a pinch of salt
- ½ teaspoon cardamom
- 35 g butter, melted
- 250 ml 2% milk at room temperature
- 2 eggs
- 8 tablespoons of strawberry jam or compote (or jam of your choice)
Instructions
- In a bowl blend the flour, sugar, cardamom, salt.
- Pour half the milk into the bowl with the dry ingredients. Whisk until smooth.
- Melt the butter and add it to the mix and whisk again until smooth.
- Crack the eggs into the remaining milk, and beat until incorporated.
- Slowly pour the egg/milk mixture into the batter and continuously whisk until all the milk is in. The batter is runny so don't worry.
- Heat up a medium non-stick pan to a low to medium heat.
- Pour ⅓ cup of the batter into the center of the pan and slowly rotate the pan to distribute the batter all over the bottom of the pan. Place back on heat. Cook for 1-2 minutes or until edges start to brown.
- With a spatula loosen the outer edges of the pancake then flip. Cook the other side for 30 seconds/1 minute. Grab the pancake and place onto a plate.
- Continue this process until all the batter is used up. It makes approximately 8 pancakes depending on the size of the pan. Stack them onto a plate.
- Take a pancake and spread a tablespoon of jam or compote on the surface, then, roll up the pancake. Place seam side down onto a serving plate.
- Once all are rolled, sprinkle with some powdered sugar.
- Ready to serve.
Notes
If you are using a small pan, adjust how much batter you pour in. Remember these are thin crispy-edged pancakes.
You can use any jam or compote you like.
All purpose flour will work finr for this recipe.
When I am not cooking, I enjoy playing musical instruments, singing, writing. I have learned over the years to live in gratitude and enjoy the moment.
Camilla Mateo Mann says
We love to make these!
That's so great Camilla, truly a wonderful panmcake recipe that is light and delicious!
Happy cooking!
Wendy Klik says
A perfect breakfast. The kids gobble them up as fast as they can be made.
Hi Wendy. Always a huge compliment when kids love something so much you can't keep up making them. Thank you so much for doing this recipe. Fantastic!
Margaret@KitchenFrau says
Crepes are one of our favourite breakfasts (and snacks). These sound especially delicious with that little touch of cardamom! Can't wait to try them that way. They look delicious with your strawberry compote. 🧡
Hi Margaret, thank you. Yes the compote worked out well and I had some leftover Pandekager and compote. Made a dessert. It will come up in our stories soon!
Have a great day!
Vicky says
Pancakes are definitely our thing, and these did not disappoint! My kids devoured these!
Lol Vicky, I had this visual of your kids devouring these pancakes. Too cute and scary! lol.
Thanks for giving them a try!
Happy cooking!
veenaazmanov says
Your crepe recipe sounds so delicious. Kids would relish the Jam filling as well. Best for Breakfast time.
Thank you Veena, yes kids love hand held food like this. Easy to eat and so delicious. A great breakfast or even afternoon snack!
Cheers!
Dennis says
Your pancakes were easy to make and were absolutely delicious. I filled them with raspberry jam and Nutella.
Hi Dennis, oooooh that sounds so deliciois. Raspberry and chocolate is always a good combination, especially rolled up in the pancakes!
Well done!
Lauren says
I usually roll jam up in regular pancakes, but these thinner, Danish pancakes worked even better. I used the cardamom and it game them really great flavor!
Hi Lauren, I used to do the same and even put ice cream in the roll which was phenominal. However these thin Pandekager are perfect for a breakfast roll up. That cardamom does give a nice backdrop of comforting spice too, you are right!
Cheers!
Jacqueline Debono says
I made these for breakfast today as a special treat. I love thin pancakes and these were perfect. we had them with homemade plum jam! Yum!
Hi Jacqueline, that sounds amazing with the plum jam. So happy you decided to make these and e3njoyed them so much. Tha makes us some pretty happy food bloggers!
Have a great cooking week!
Amy Liu Dong says
Crepes is one of the most requested breakfasts at home. It is so easy to make, and it's delicious. Aside from that you can add different toppings or flavors that you want. The kids love it so much!
Hi Amy always an added bonus when kids love something so much. These pancakes were made for kids and the endless combination of flavors makes these very versatile. I had some leftover and made a Pandekager Strawberry Shortcake that was just exquisite!
Have a wonderful day!
Jamie says
I made these with apricot jam as that's all I had and they turned out fabulous! The cardamom flavor was great!
Hi Jamie, we love apricot jam that was a great substitution and it also works so well with that bit of cardamom in the pancakes!
Well done!
Hayley Dhanecha says
We made these danish pancake yesterday for our brunch, we really enjoyed them. Super delicious with a fruit jam, subtle taste of cardamom was great.
Hi Hayley, these are such a great brunch Item, so happy that you did them and enjoyed them as much as we have!
Greatly appreciated!
Natalie says
Hi Loreto,
Could I use oil instead of butter for these crepes?
Hi Natalie, yes I think the oil will work as well. Let us know how it works out and if you have any other queestions!
Thanks for wanting to try these delicious Danish pancakes!
Cheers!