Klatkager (Danish Pancakes with Strawberry Jam)
Why this recipe works
- Fast from batter to plate: The simple batter comes together quickly and the small pancakes cook in just a few minutes per batch.
- Golden edges: Pan-frying in butter gives the pancakes lightly crisp edges while keeping the centres soft and tender.
- Simple ingredients: Flour, milk and eggs form a straightforward batter, with jam and icing sugar adding sweetness at the end.
Get the most out of this recipe
Texture tips
- Keep the batter tender: Whisk only until the batter is smooth; overworking it can make the pancakes less delicate.
- Control the butter: Cook over medium heat so the butter helps the pancakes turn golden without browning too quickly.
Ingredient notes
- Jam choice: Strawberry jam gives a classic sweet finish, while raspberry jam brings a sharper contrast to the buttery pancakes.
- Milk texture: Whole milk gives a slightly richer, softer result; low-fat milk works if you prefer a lighter batter.
Make-ahead tips
- Reheat gently: Warm leftover klatkager in a lightly buttered frying pan over low heat to refresh the edges without drying them out.
- Freeze between layers: Cool completely, then freeze with baking paper between the pancakes so they separate easily before reheating.
Equipment you'll need
Ingredients
Instructions
- Put the plain flour in a mixing bowl. Whisk in the whole milk a little at a time until smooth, then whisk in the eggs to make a thick, pourable batter.
- Melt a little of the unsalted butter in a frying pan over medium heat. Spoon in small rounds of batter (about 1 tbsp each), leaving space between them, and cook for 1.5 to 2 minutes until the edges look set and the underside is golden.
- Flip and cook for 1 to 1.5 minutes until golden and cooked through, then transfer to a plate. Repeat with the remaining batter, adding more butter as needed and adjusting the heat so the butter does not brown too quickly.
- Serve the klatkager warm with strawberry jam. Dust with icing sugar through a sieve just before serving.
Recipe notes
Tips
- For the most tender pancakes, whisk just until the batter is smooth, then stop.
- Keep cooked klatkager warm on a plate in a 100°C (210°F) oven while you finish frying the rest.
Substitutions
- Replace Strawberry jam with Raspberry jam for a slightly sharper flavour.
- Replace Whole milk with Low-fat milk for a lighter result.
Storage
- Refrigerate up to 2 days
- Cool the klatkager completely, then refrigerate in an airtight container. Reheat in a lightly buttered frying pan over low heat for 1 to 2 minutes per side, or freeze with baking paper between layers and defrost before reheating.
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Recipe overview
- Servings: 4 servings
- Total time: 25min (25min active)
- Difficulty: Easy
- Cuisine: Nordic
-
Allergens:
Eggs Gluten Milk Wheat
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