My Daughter’s Post About Danish Pancakes
The kids enjoyed a snow day last week so I asked my 11 year old daughter to write a post about one of her favorite breakfast treats – crepes or as we call them around here, Danish pancakes. These Danish pancakes, pandekager, should not be confused with another Danish pancake called Aebleskiver which are round doughy balls.
Pandekager Danish pancakes are flat and extremely thin compared to classic American pancakes. To me, they look and taste just like crepes.
I remember as a kid, my mor mor (mother’s mother) would make these pancakes for us and we would roll them up with strawberry jam and sprinkle them with powdered sugar.
After doing some research on the Internet, I have not been able to find anything showing a difference between crepes and pandekager although I did find recipes for both crepes and pandekager that include eggs and some do not.
I’ll also post some tips I figured out when making these on Saturday at the end of my daughter’s post, but for now please enjoy her recipe and story.
By my daughter Maddie in 5th Grade
What do think about Crepes?
How about that they came from Denmark? Make for your kids? Well this is my little fun story about them.
One day, when it was a snow day from school, I asked the Reluctant Gourmet to make Danish Pancakes, or as the Danish call them, pandekager, but we probably know them as crepes. I learned about them from the Reluctant Gourmet when he would talk about how he ate them as a kid (some kind of fruit or jam inside it and sugar sprinkled on top).
So I thought, why wouldn’t I want that? But sadly he didn’t have his mom’s famous recipe, so I did a little research to find a recipe. I asked my dad if this recipe was like the crepes he had when he was little. We changed it a bit for things we had around the house and started to make them. – Maddie
Crepes or Danish Pancakes
- small bowl
- small nonstick pan
- measuring spoons
- measuring cups
- 2 eggs
- ⅛ teaspoon salt
- 1 cup flour
- 1⅛ cup milk
- ¼ stick butter melted
- ½ teaspoon sugar optional
- First I helped my Dad collect all the ingredients because he said I was his sous chef.
- Then it is time to crack the 2 eggs into the small bowl, which he taught me how to do about 2 months ago.
- Now, for a little taste in the eggs you add a pinch of salt or ⅛ teaspoon of salt with the measuring spoon. Then I mixed, with a whisk, the salt and the eggs to make it fully yellow.
- Next, my favorite part is to add the flour but it you add too much it tastes not good at all. So to put the exact amount of flour in all you do is just get a regular scoop of flour. Then you get a dinner knife, turn it over so instead of the sharp part being down, it is up and you just move it a cross the measuring cup to even out the flour.
- Next, I added a bit of flour, then mixed it in with the egg and salt. Then do it again and again until there is no more flour. It will be pretty lumpy at first but it is fine.
- Now it is time to get rid of the lumps, so that is where the milk comes in. You do the same thing you did with the flour, you start with a little bit of milk and mix it in, then you add some more and mix it in, and more over and over again until the milk is gone.It should be pretty smooth, without any bumps.
- If you don’t have time to make the batter in the morning, make some the night before then put some saran wrap over the bowl and refrigerate it. You can also make the actual crepes but they taste a lot better fresh.
- Now get the small 8-inch pan and put it on the stove and put the stove on medium heat (all stoves have low, medium, and high). Now to tell that the pan is ready, flick a tiny bit of water and if it evaporates right away it is ready.
- Put only enough batter to fill the pan because too much batter makes them thick and it doesn’t work, but too little makes it rip. So just enough. The batter will start turning golden brown really quickly so don’t walk away! The first time you flip it, it will tear or fold over and it will be a mess but keep trying and it will get a lot better.
- Keep it in the pan for another 10 – 20 seconds then put it on a plate, put some jam or fruit inside, roll it up, put sugar on top and eat it. Yum! My favorite is strawberries with chocolate sauce. Make another and serve to someone and see how they like it and keep making them again and again! By the way this recipe can be doubled or tripled and it would work!
- If you double up the batch, it is easier to use an electric mixer than a whisk.
- Use a non-stick pan. No need to add butter or oil if the heat is correct.
- After you add the batter, swirl the pan around to cover the bottom evenly.
- Don’t add too much batter – you want thin pancakes. After the first one or two, you’ll get a feel for how much batter to add.
- Start at medium and adjust higher or lower depending how the pancakes are cooking.
- I found it best to wait until you can free up the pancakes by shaking the pan before turning them over.
- Follow the 75/25 rule – that is cook the pancakes on one side for 75% of the time, flip and cook the remaining 25% of the time.
- This recipe makes enough pancakes for two hungry kids with maybe a couple leftover for the cook but if you want enough for four people, double up the batch.
- This is a great dish to make WITH your kids. Not only will they have a blast making them with you, it’s a great way to introduce them to cooking and they’ll love eating them.
- GREAT JOB Maddie, thanks for the contribution!
- fresh fruit – cut up strawberry’s, bananas, blueberries, raspberries, etc
- jam or jelly
- sour cream or cottage cheese
- whipped cream
- chocolate sauce
What’s Your Favorite Filling?