Pancakes are probably the dessert or “cake” that is most popular in Denmark – more popular than even chocolate cake. Both pancakes and chocolate cake are so popular that they have their own day where we can celebrate them. The chocolate cake day is January 27th and the Pancake Day is culminating every Shrove Tuesday.
As to who invented the first pancake, and where it happened is not known. However, there are traces of grain-based cakes that has been found right back from the Stone Age. In Europe, the Greeks and Romans are believed to be the first to make pancakes, as we do today.
Pancakes – Recipe
No matter who invented the pancakes, I take my hat off for her. These flat cakes just invite you to the comfort of your family. They can get your spirits up on a gray autumn day or brighten your cold and dark winter evening. So go ahead with the hollow construction, cutting and pasting at the dining table and pancakes – maybe lots of them. Or you just need to make double portion of it together. In here, you get at least the recipe for a single serving, providing about 8-10 pancakes.
- 1 cup wheat flour
- 2 tsp. sugar
- 1 tsp. vanilla sugar – I prefer vanilla sugar from Urtekram, as it is made from cane sugar instead of normally white sugar. It gives a more distinctive and complete taste
- ½ tsp. salt
- 1cup of milk
- 1 large egg
- Butter for frying
How to make pancakes
- First, mix the dry ingredients into a bowl.
- Then you add the milk a little at a time. Whisk well to avoid lumps. It is easiest and fastest with the use of an electric beater.
- Lastly, add eggs to the mixture and stir well until the dough has the correct consistency.
Tip: Do not over-mix. This will make the batter tough. Also, keep a few lumps in your batter to keep the pancakes tender.
- Pre-heat the pan.
Tip: To test the temperature in the pan, sprinkle a few drops of water. You’ll know the pan is hot enough if the droplets bubbles up and evaporate.
- Melt the butter in the pan.
- Pour ¼ cup of the batter gently into the pan. Use a spoon to spread the batter into a circular shape.
- Once bubbles begin to pop in the pancake’s center, it’s ready to be turned. Insert the entire spatula under the pancake’s middle. Lift the pancake quickly about an inch off the pan’s surface and flip it over.
Tip: If you are making pancakes for a large crowd, it is recommended that you keep the cooked pancakes in the oven on low heat (approximately 200 degrees in Fahrenheit) so as to keep it warm until you are ready to serve.
If in case you think that the batter is too thick, pour a little more milk into it.
Below, you can see our video recipe for pancakes:
Voila! – Then you are ready to serve.
Picture of an actual making of pancake
You can serve with sugar and jam or syrup. Well, you can also make my own favorite which is to serve with ice cream and some chocolate cream on top. Whatever accessories you choose, it should probably be successful and double success if there are children present.
5 extra tips
There are some small, easy tricks that you can use to make your pancakes even better.
- If you switch a tablespoon of flour out with a spoonful of cocoa powder, you can make chocolate pancakes
- If in case you don’t have an oven, use a hot dish or heat dishes for serving – so you do not get the pancakes cold – at least not as fast.
- Add a little Danish water to the dough, then they become even more airy and light.
- As a flavor, you can use vanilla sugar, cardamom, grated orange peel, shelf blossom juice and much more.
- You can use beer instead of milk – or half and half. This makes them crisper. I do not know why. It must be because of food chemistry. You can use plain beer, white beer or non-alcoholic beer.