What most Americans call crepes, Danes call pandekager or pancakes. They are thin and easily roll up, deliciously inviting all kinds of fillings. We usually have them with a little bit of sugar and some homemade jam but who can turn down Nutella or fresh whipped cream if offered!
Every time I make pandekager, I reminisce about my childhood. It was a wonderful and special treat when my mom made pandekager for us. The sizzling sound and the wonderful smell of them as they bake on the pan make me feel all warm inside.
Perhaps you feel like making pandekager for your family too, so I thought I would share (and translate) the recipe I’ve been using, courtesy of the Danish Valdemarsro.
• 125 g unbleached flour
• 3 Tbsp cane sugar
• 1/2 tsp vanilla powder
• 1/2 tsp ground cardamom
• a pinch of salt
• 3 large eggs
• 3 deciliter milk
• butter for the pan
Whisk all ingredients together in a bowl with a håndmixer and let the dough rest for a minimum of 20 minutes in the refrigerator.
Melt a little butter on a pan and when it’s hot, fry each pandekage (crepe) on both sides until it’s lightly brown.