Copenhagen Pandekager with Jam 🥞

Método

1. 1

   Whisk flour, eggs, salt and sugar into a little milk until smooth and lump-free, then pour in the rest; the batter should coat a spoon thinly — rest it 20 minutes at least.

2. 2

   Swirl a nook of butter in a hot small pan; pour a ladle and tilt fast to spread paper-thin. One minute until the edge lifts dry, flip 10 seconds.

3. 3

   Stack pandekager as they come out; they keep soft under a towel.

4. 4

   To serve, spread jam along one third, fold into a letter, dust with powdered sugar — Danes eat them hand-first, fork optional.