Danish Pancakes

- In my family, we love our pancakes. I remember, when i was a child, my mother dyed the pancakes with food coloring, to make the pancakes different colors. That brings back a lot of memories. 

I hope you will enjoy the recipe, as much as me and my family do!

For 5 pancakes, you will need:

1/2 cup (about 64 grams) of all-purpose flour

1/2 cup (about 118 ml) of milk (i use lowfat milk, but you can use a dairy-free milk)

2 whole eggs

2 tablespoons of sugar

2 teaspoons of vanilla (you can use vanillasugar or vanilla extract)

Butter or nonstick cooking spray for the pan

- Whisk together eggs, sugar, milk and vanilla until combined. 

- Add the flour and whisk until you can no longer see the flour (there should be a few lumps or none)

- Let the batter rest for about 5 minutes. Meanwhile, preheat a skillet over medium-low heat. I used a skillet that's 25 centimetres in diameter. 

- Melt some butter on the skillet or spray a little bit of nonstick cooking spray onto it.

- Using a ladle, pour 1 ladle-scoop of batter onto your skillet, and start rotating the pan, so that the batter will distribute evenly on your pan. Cook for a few minutes on both sides, or until the pancakes are golden brown. 

- Put the pancake on a plate, and cook the rest of the batter.

- You can fill them with anything you like. I usually fill them either with sugar or jam, but you can also fill them with fruit, whipped cream, nutella or even icecream!

Enjoy the pancakes warm or cold. You can store them in the fridge for a few days, covered with clingwrap.