Yes, you heard me. BEST – PANCAKES – EVER!
I found a recipe that drastically differs from the ones I’d tried thus far, and decided to give it a chance. Since the original recipe was for a traditional main course pancake, I instantly spiced it up with a little spice and sweetener in order to fit the profile of my preferred desert pancake :)
As you will see, these pancakes are very thick (the traditional Danish pancake closely resembles the French crêpe) but do not fool yourself into thinking that they are in any way related to the fat, sloppy and largely anonymous American pancake. Without further ado, here’s the recipe:
- 6 eggs
- 500g flour
- 4½-5 dl milk
- 50g yeast
- 50-100g syrup / sugar by preference
- ½ teaspoon vanilla powder / sugar
- ½ teaspoon cardemom
The egg whites are whipped and kept separate from the rest of the ingredients. Thre rest of the ingredients are mixed with no particular respect for anything, just get it all together in a homogeneous batter. Again; unlike the traditional Danish pancake batter, this will be rather thick.
Once the batter is uniform, the whipped egg whites are gently stirred in to add some air and lightness to the otherwise very heavy batter. The result should look something like the rightmost picture in the series above.
When the batter is mixed, cover the bowl with a cloth and put it aside to rise for at least half an hour. You could stick it in the refrigerator to be ready for use in the morning. In this case the batter will rise a lot more, but this is no real problem as long as you allow it to fume off the yeast gas – in other words; do not seal it shot with plastic film or your pancakes will taste of yeast.
As pancakes by name are defined as a “cake” the terminology will have to comply even if the actual process is in fact frying the pancake. You will therefor need a frying pan or two – I personally like juggling a few pans at the same time in order to minimize waiting time.
The reason I include a section on baking the pancakes is that it does in fact differ somewhat from baking the traditional thin batter which can basically be distilled to buttering the pan, pouring on batter, flipping and waiting. This VTB (very thick batter) can not simply be poured on to the hot pan, but should rightly be “smeared” a little to get it down to a single centimeter in height. This will enable the bubbles to create holes which I should not have to emphasize the importance of, in relation to filling with honey, syrup, apple sauce or whatever tickles your fancy.
In addition to this very important note, I might want to suggest frying these pancakes in Palmin, Raffinol or other non-oil fat to increase the crispiness of the pancake. Don’t worry; they are by far sufficiently thick to stay soft and delicious on the inside ;)
Any last words…?
I will not hesitate to lump these pancakes in with crumpets and other more actually baked pancakes and brunch pastry. Do not hesitate to cover them up in apple sauce, syrup or anything else that traditionally goes with pancakes and other sweetened breakfast / brunch bread. ALSO! The thick nature of this brilliant piece of pastry makes it very easily re-heated both in the oven, in the toaster or on a frying pan. So go ahead – whip up a huge portion and bake yourself a batch for the freezer now you’re at it…