Pandekager, or Danish pancakes, are delicate and flavorful, characterized by their thin, eggy texture with a subtle touch of vanilla and cardamom.
**Ingredients:**
– 1/2 tsp cardamom seeds
– 1 1/4 cups all-purpose flour
– 1 tsp vanilla sugar (or extract)
– 3 tsp granulated sugar
– A pinch of salt
– 4 eggs
– 3 tbsp butter
– 1 1/4 cups milk
– Butter for the pan
**Instructions:**
1. **Grind Cardamom:** Use a mortar and pestle to grind the cardamom seeds into a fine powder.
2. **Prepare Batter:** In a mixing bowl, combine the flour, vanilla sugar, granulated sugar, and salt. Add the eggs and whisk until the mixture is smooth.
3. **Incorporate Butter and Milk:** Melt the butter and whisk it into the batter. Then add the milk and continue whisking until the batter is well blended. Let the batter rest in the refrigerator for 30 minutes.
4. **Cook Pancakes:** Heat a medium-hot pan and add a bit of butter, spreading it evenly. Pour a spoonful of batter into the pan and tilt the pan to spread the batter thinly and evenly.
5. **Flip Pancakes:** When the top of the pancake looks dry, flip it over and cook for about 30 seconds, or until the bottom is golden brown. Remove the pancake from the pan.
6. **Repeat Cooking:** Add a bit more butter to the pan before cooking each new pancake.
7. **Serve:** Enjoy your pandekager with jam, berries, yogurt, ice cream, or any topping you prefer! We like caramelized apple slices.