Danish Pancakes Recipe

Ingredients

• 2 cups all-purpose flour
• 1 3/4 tsp. baking powder
• 1/2 tsp. kosher salt
• 2 Tbsp. cane or granulated sugar
• 2 large eggs, yolks and whites separated
• 2 cups whole milk
• 4 Tbsp. unsalted butter, melted and lightly cooled
• 1 1/2 tsp. pure vanilla extract, optional
• Fruit preserves, for filling
• Maple syrup, and powdered sugar, for serving
• Danish Pancake Pan – options here, here
• Non-stick spray
• Wooden skewers or chopsticks

Instructions

1. 1

   In a large bowl, whisk together the flour, baking powder, salt, and sugar.

2. 2

   In a separate bowl, lightly whisk the egg yolks, then whisk in milk, melted butter, and vanilla if using. Whisk the yolk mixture into the flour mixture until combined. Some lumps are okay.

3. 3

   Add egg whites to a mixing bowl, and beat with an electric mixer on high speed until medium-stiff peaks form, or when peaks are just stiff enough to stand up firmly but with a slight curl at the tip. It should take about 2 or so minutes. Using a rubber spatula, gently stir the whites into the batter.

4. 4

   Heat the pancake pan over medium heat and coat lightly with cooking spray. You can also brush the pan with melted butter.

5. 5

   Spoon 1 tablespoon of batter into each well, followed by 1 teaspoon of fruit preserves in the center of each pancake, and top with an additional 1 tablespoon of batter. Cook until the bottoms are golden brown and the edges are somewhat set. Using 2 wooden skewers, flip the pancakes over and cook until golden brown all around and cooked through.

6. 6

   Transfer to a plate and repeat with the remaining batter. If you like, keep the pancakes warm in the oven. Preheat the oven to 275F and line a baking sheet with parchment paper. Transfer cooked pancakes to the pan and keep warm in the oven as you cook the next batch.

7. 7

   Serve with powdered sugar and maple syrup.