Traditional Thin Pancakes

My recipe for thin, soft pancakes that are easy to fry and really good both warm and cold.

Servings 4 2 adults and two children

Ingredients

3 dl all-purpose flour
½ tsp salt
6 dl milk
2 eggs
2-3 tbsp butter melted and cooled
A little butter for frying

Instructions

Add the flour and salt to a bowl.
Gradually add the milk while whisking until the batter is smooth and free of lumps.
Whisk in the eggs.
Add the melted and cooled butter and mix well.
Let the batter rest for 20–30 minutes before frying
Heat a non-stick frying pan over medium heat.
Add a little butter before frying the first pancake.
Pour in enough batter to thinly cover the bottom of the pan.
Lift and tilt the pan so the batter spreads evenly.
Fry until the pancake has started to set and is golden underneath. Flip the pancake and fry the other side until golden.
Continue with the remaining batter, adding a little more butter if needed

Notes

Tips: Use a non-stick frying pan, preferably a pancake pan with low sides. Add a little butter before frying the first pancake, and more if needed.

And please do not forget to try the first pancake – the fettpannekake, a little treat for the chef. 🙂

Serving: Serve with sugar, bacon and jam, or enjoy them freshly made with Nutella. They are also really good cold, rolled up with whipped cream and strawberries.

Storage: If you have any pancakes left over, store them in the refrigerator. They are really good cold too.