An epicurean adventure to: Denmark
Tantalize your taste buds with Pandekager — Danish pancakes that are thin with delightfully crispy edges. These resemble French crêpes and are made without any leavening agents, which keeps them light and delicate. Crisp edges are essential for the authentic texture.
Pandekager are enjoyed across Denmark for breakfast, brunch or dessert. Many families have handed down their own versions of the recipe through generations. This version uses a little oil in the batter to make flipping simple and prevent sticking.
Serve them sweet with jam, powdered sugar, lemon juice, Nutella or dulce de leche, or try a savory variation with smoked salmon and cream cheese. They also make a lovely special-occasion breakfast in bed.
Fast facts – Denmark
| Location | Denmark sits in Northern Europe as the southernmost of the Nordic countries. It borders Germany and has an extensive coastline on the North and Baltic Seas. |
| Language | The official language is Danish, a North Germanic language. Many Danes also speak English and German, and there are small communities speaking Greenlandic, Faroese and other minority languages. |
| Population | About 5.8 million people. |
| Trivia | Denmark is home to one of Europe’s oldest monarchies, with roots going back to the Viking Age. Today it is a constitutional monarchy with a largely ceremonial monarch. |
Key ingredient notes and substitutions
All-purpose flour
Use plain (all-purpose) flour rather than self-raising flour so the pancakes remain thin and don’t puff up.
Salt
The recipe calls for 1/4 teaspoon of salt; increase to 1/2 teaspoon if you prefer a slightly more savory batter. Adjust after tasting the batter if needed.
Milk
Semi-skimmed milk works well. You can substitute full cream, skimmed milk, or unsweetened plant milk such as almond milk.
Vegetable oil
Oil in the batter keeps the pancakes non-sticky and easy to flip. You only need a few drops on a paper towel to grease the pan between batches.
Eggs
Room-temperature eggs blend more smoothly, but refrigerated eggs will work if you’re in a hurry.
Optional
Add a pinch of ground cardamom, a teaspoon of vanilla sugar or a splash of vanilla extract for subtle flavor variations.
About the frying pan
A non-stick pan with a flat base and low sides is ideal. A crêpe pan or a 10–12 inch frying pan works best. If your pan isn’t non-stick, use a bit more oil and keep the heat moderate.
Top tip: A crêpe pan with low sides makes flipping much easier — worth adding to your cookware collection.
Why you should not be afraid to bake pancakes – Tips and tricks
Making thin pancakes can feel daunting at first, but a few practical tips will boost your confidence and improve results.
- Choose a reliable recipe that includes oil or butter in the batter to prevent sticking.
- Use a good non-stick pan, ideally a crêpe pan with low sides, to make flipping simpler.
- Work calmly: remove the pan from the heat while pouring batter to control the spread and avoid overcooking.
- When flipping, lift the edge with a flexible spatula and slide it underneath nearly halfway before flipping. If the pancake still looks shiny, give it a few more seconds to set.
- If small holes appear where batter didn’t fill the pan, drizzle a little extra batter to fill the gaps.
- Mistakes are part of learning — the right pan, batter consistency and a bit of practice will have you flipping like a pro.
How to make Pandekager: Step-by-step
- In a large bowl, whisk together 250g all-purpose flour, 3 tablespoons (45ml) sugar and 1/4 teaspoon salt.
- Add half the milk (about 312ml) and all the oil (5 tablespoons / 75ml) to the dry ingredients and whisk until lump-free.
- In a separate bowl, whisk the remaining milk with 4 large eggs.
- Stir the milk-and-egg mixture into the batter and whisk until you have a smooth, thin batter. Use a hand whisk or an electric hand mixer for ease.
- Put a few drops of oil on kitchen paper and wipe the frying pan to lightly grease it. Keep the paper nearby for occasional re-greasing.
- Heat the pan over medium-low. Pour a ladle of batter into the center and swirl to form a thin layer. Thin batter creates the characteristic crispy edges.
- Cook the first side for about 1½–2 minutes. Flip and cook the second side for 30–40 seconds. Flip when the surface loses its shine and the edges crisp slightly.
- Repeat with the remaining batter and serve warm with your chosen toppings.
Serving suggestions:
Classic – Dust with powdered sugar, add a dollop of whipped cream or a drizzle of honey.
Sweet toppings – Fruit compote, fresh berries, caramel or chocolate sauces, Nutella or dulce de leche.
Sweet fillings – Strawberry, raspberry or lingonberry jam.
Savoury fillings – Ham and cheese, sautéed mushrooms, spinach and feta, smoked salmon and cream cheese, or scrambled eggs.
Danish apple pancakes – Add thin slices of cooked apple, cinnamon and a sprinkle of sugar.
Stacked pancakes – Layer Pandekager with fruit, cream and a drizzle of syrup or honey.
Storage
Room temperature: Store covered with a clean towel or in an airtight container for a few hours.
Refrigerator: Keep in an airtight container for 3–4 days. Reheat gently in a pan or microwave.
Freezer: Cool completely, separate with parchment paper and store airtight for 2–3 months. Thaw in the fridge overnight and reheat in a pan or microwave.
More Scandinavian recipes
Explore other Scandinavian classics and regional favorites in your own collection or recipe source.
Recipe
Pandekager – Danish Pancakes
Equipment
- 1 frying pan, preferably non-stick
Ingredients
- 250 grams all-purpose flour
- 3 tablespoons (45ml) sugar
- ¼ teaspoon salt
- 625 millilitres milk
- 5 tablespoons (75ml) vegetable oil
- 4 large eggs
- A little oil for preparing the pan
Instructions
- In a large bowl, combine the flour, sugar and salt.
- Add half the milk and all the oil to the dry ingredients and whisk until smooth and lump-free.
- In a separate bowl, whisk the remaining milk with the eggs.
- Stir the milk-and-egg mixture into the batter and whisk until you have a thin, smooth batter. You can use an electric hand mixer if preferred.
- Lightly oil the pan by wiping a few drops of oil with kitchen paper.
- Heat the pan over medium-low. Pour a ladle of batter into the center and swirl to create a thin layer.
- Cook for 1½–2 minutes on the first side, then flip and cook 30–40 seconds more. Flip when the surface loses shine and the edges crisp.
- Serve warm with jam, sugar and lemon, cream or ice cream and fresh berries, or your preferred savory fillings.
Nutritional data disclaimer
Please note the nutritional information is calculated by a third party and may vary depending on ingredients and brands. Consult a qualified professional for personalised dietary advice.
Nutrition
| Carbohydrates: 14 g
| Protein: 4 g
| Fat: 6 g
For food safety advice, including guidance on food allergies, consult your local food safety authority.