Danish Pancakes (Pandekager)
A recipe for the most delicious pancakes with a gentle hint of lemon and lovely crisp edges.This batch makes about 20 pancakes, depending on size.
Servings 6 servings
Calories 292kcal
Ingredients
- 500 ml
milk, preferably whole milk
- 5
eggs
- 75 ml
beer
- 1/2 lemon, finely grated zest only
- 200 g
plain flour
- 90 g
caster sugar
- 2 tsp
vanilla sugar
- 1/2 tsp
salt
- Butter or cooking spray, for frying
Instructions
- Whisk the eggs and sugar until pale, thick and fluffy.
- Then add the plain flour, vanilla sugar and milk, and whisk well until the batter is smooth and free of lumps.
- Finally add the beer, salt and lemon zest and stir thoroughly into the batter. Chill the batter in the fridge for about half an hour.
- Heat a little butter or cooking spray in a frying pan over a medium heat, and cook each pancake until golden on both sides. Add a little more butter or cooking spray before each pancake. Make them nice and thin – this gives the best result.
- Serve the warm pancakes with raspberry jam and vanilla ice cream.
Nutrition
Calories: 292kcal | Carbohydrates: 46g | Protein: 11g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 146mg | Sodium: 279mg | Potassium: 216mg | Fiber: 1g | Sugar: 21g | Vitamin A: 333IU | Vitamin C: 1mg | Calcium: 129mg | Iron: 2mg