Pannekaker
Added by Frederik Einshøj
Classic Scandinavian-style thin pancakes, closer to French crepes than fluffy American pancakes. The batter rests best for 30 minutes before cooking. Serve rolled with sugar and jam, or go savory with smoked salmon and sour cream. Leftovers freeze well between sheets of parchment paper.
Servings
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Ingredients
7.8 gbutter
0.4medium eggs
0.4 dlwhole milk
0.1 tbspsugar
1/8 tspvanilla sugar
0 tspsalt
31.3 gall-purpose flour
Instructions
1
Melt the butter in a saucepan or microwave. Set aside to cool slightly.
2
Whisk the eggs together, then add the milk and melted butter in a thin stream. Add sugar, vanilla sugar, and salt. Sift in the flour and stir until the batter is smooth with no lumps — use a hand mixer if needed. The batter should have the consistency of thick cream. If too thick, add more milk; if too thin, add more flour.
3
Add a small knob of butter to a frying pan over medium heat. When melted, pour in just enough batter to coat the bottom of the pan, tilting in all directions so the batter reaches the edges. Cook until the top is no longer wet, then flip and cook until golden on both sides, about 1-2 minutes per side.
4
Remove the pan from the heat before adding new batter to avoid burning the butter. A handy trick: spear a large piece of butter on a fork and swipe it across the pan between each pancake.
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