Michael Fiukowski & Sarah Moritz
How to make the best authentic Danish beer pancakes
What's the secret to making a great Danish pancake? Make them with beer and serve them with ice cream, of course! For breakfast, for dessert and for any time you need a snack, our thin and crispy pancakes are just what you need right now.
@astridcollin
@itd_be_rude_not_to
Ingredients:
| 250 g | Flour |
| 1/2 tsp | Salt |
| 2 tsp | Sugar |
| 360 ml | Milk |
| 120 ml | Beer |
| 2 | Eggs |
| Butter | |
Toppings:
| - Ice cream - any sort you want. You can also add chocolate sauce. | |
| - Jam and sugar | |
| - Orange cream and apricot jam, with sliced almonds on the top |
Method:
1. Whisk together the milk and eggs.
2. Add the salt and sugar.
3. Add the flour slowly, whisking gently to combine.
4. Add the beer.
5. Add butter to your flat saucepan and pour in some batter once the butter has melted completely and started to spit.
6. Swirl the batter so it covers the pan thinly. You want the pancake to be crispy.
7. Flip it when the bottom side is cooked.
8. Serve with ice cream, berries or sugar and jam.
Astrid Maria Rasmussen
Tips:
- The Danish pancake is thin like a crepe, not thick and fluffy like an American pancake. So don't pour too much batter into your pan!
- The first pancake you make is always terrible so don't feel bad about it.
- You can use any beer you like - special stouts and IPAs or whatever you have left over in the fridge.
- The batter can be made in advance and sit in the fridge for half a day before you use it.
- Danes eat pancakes hot and cold - if you make too many, just save them in the fridge and eat them later.
- And if you're going to be really Danish about it, you should eat your pancakes from a Royal Copenhagen plate.