Pandekager (Danish Pancakes)

Pandekager, or Danish pancakes, are thin, eggy and buttery, with a slight hint of vanilla and cardamom.

📝 Ingredients

• 1/2 tsp cardamom seeds
• 1 and 1/4 cups all purpose flour
• 1 tsp vanilla sugar ((or extract))
• 3 tsp granulated sugar
• 1 pinch salt
• 4 eggs
• 3 tbsp butter
• 1 and 1/4 cups milk
• butter for the pan

👨‍🍳 Instructions

1. 1Grind the cardamom seeds into powder in a mortar and pestal.
2. 2Combine all the dry ingredients in a mixing bowl. Add the eggs and whisk until the batter is smooth.
3. 3Melt the butter and whisk into the batter. Add the milk and whisk until the batter is smooth. Let the batter rest in the refrigerator for 30 minutes.
4. 4Add butter to a medium-hot pan and distribute evenly. Spoon pancake batter onto the pan and slowly turn the pan so the batter covers the bottom evenly.
5. 5When the top of the pancake is dry flip it over and fry for about 30 seconds, or until the bottom is also golden brown. Remove from pan.
6. 6Add a bit more butter to the pan before each pancake.
7. 7Serve with jam, berries, yoghurt, ice cream, or whatever you like!