Join me this Sunday for Afternoon Pancakes, by using this fantastic recipe for Traditional Danish Pancakes;
- 200g wheat flour
- 4-6 tbsp granulated sugar
- 1/4 tsp salt
- 1 tsp vanilla sugar
- One pinch of cardamom
- 2 tsp lemon juice
- 500ml milk
- 3 eggs
- 50g butter
- Melt the butter in a crêpe pan, or other non-stick pan. Make sure it does not burn. Let the butter cool in the pan.
- Mix the dry ingredients in a big bowl. Add the milk, little by little and stir vigorously to get rid of any lumps. Add the eggs and stir. Add the butter and lemon juice, and stir well.
- Reheat the greased pan to medium-high. When the butter is sizzling, hold the pan at an angle with one hand and pour the batter into the pan with the other. Move the pan slowly in a circular movement to evenly distribute the batter.
- Flip the pancake, once light brown edges are showing.
- Cook shortly, approximately 10 seconds on the other side.
- Place the cooked pancake on a plate, and cover with foil.
In Denmark we usually ad sugar and/or jam to the Pancake. We then roll it, and eat it with our fingers. Well, at least, that is how we did it, when I was a child. This Sunday for Afternoon Pancakes, I will let my guests choose, weather they will use a knife and fork, or eat with the childish joy of just using their fingers.