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Ingredients
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Batter
Add-ins
For cooking & serving
Method
Batter
Mix dry ingredients
In a large bowl, whisk together 1.25 cups all-purpose flour, 2 tablespoons granulated sugar and 1/2 teaspoon salt until evenly combined.
Combine wet ingredients
In a separate bowl or measuring cup, whisk 1.25 cups milk with 2 large eggs, 1 teaspoon vanilla extract and 2 tablespoons softened unsalted butter until smooth.
Make a smooth batter
Gradually pour the wet mixture into the dry ingredients while whisking to form a smooth, lump-free batter. Let the batter rest 10 minutes at room temperature to hydrate the flour and relax the gluten. If batter thickens too much, whisk in up to 2 tablespoons more milk to reach a thin, pourable pancake consistency typical of Danish pancakes (crepe-like but slightly thicker).
Add-ins
Stir in 3/4 cup coarsely chopped walnuts and 1/2 cup raisins into the batter. If you prefer the walnuts toasted for extra flavor, spread them on a baking sheet and toast at 350°F (175°C) for 6–8 minutes until fragrant, cool, then chop and add.
Cooking
Heat skillet
Place a 10–12 inch nonstick or heavy skillet over medium heat. Add 1/2 tablespoon of the unsalted butter and swirl to coat the surface. The pan should be hot but not smoking—small bubbles should form briefly when a drop of batter hits the surface.
Cook pancakes
For medium-size Danish pancakes (about 4–5 inches), pour about 1/4 cup of batter into the skillet, spreading slightly with the back of a spoon if needed. Cook 1–1.5 minutes until the edges set and small bubbles form on the surface; flip and cook the other side 30–45 seconds until golden. For larger pancakes, use 1/3 cup batter and adjust time accordingly. Add a small pat of butter to the skillet as needed between batches to prevent sticking and add flavor.
Finish batch
Arrange cooked pancakes on a baking sheet in a single layer and keep warm in a 200°F (95°C) oven while you cook remaining batter. This keeps them soft and avoids over-browning.