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Danish Pancakes with Fruit Preserves Recipe

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Enjoy these light and fluffy Danish Pancakes made with a gentle batter and filled with sweet fruit preserves. Perfect for a special breakfast or brunch, these pancakes are cooked in a classic Danish pancake pan to create thin, filled pockets that are golden brown on all sides. Serve warm with maple syrup and a sprinkle of powdered sugar for a delightful treat.

Ingredients

Dry Ingredients

  • 2 cups all-purpose flour
  • 1 3/4 tsp. baking powder
  • 1/2 tsp. kosher salt
  • 2 Tbsp. cane or granulated sugar

Wet Ingredients

  • 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

For Filling and Serving

  • Fruit preserves, for filling
  • Maple syrup, for serving
  • Powdered sugar, for serving
  • Non-stick spray or additional melted butter, for cooking pan
  • Wooden skewers or chopsticks, for flipping

Instructions

  1. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, kosher salt, and sugar until evenly combined.
  2. Combine Wet Ingredients: In a separate bowl, lightly whisk the egg yolks. Then add the whole milk, melted butter, and vanilla extract (if using) and whisk thoroughly. Pour this mixture into the flour mixture and whisk until combined. Some small lumps in the batter are fine and expected.
  3. Beat Egg Whites: Place the separated egg whites in a mixing bowl and use an electric mixer on high speed to beat them until medium-stiff peaks form. This should take about 2 minutes; the peaks should stand firmly but with a slight curl at the tip.
  4. Fold in Egg Whites: Using a rubber spatula, gently fold the beaten egg whites into the batter, preserving as much airiness as possible to keep the pancakes light and fluffy.
  5. Preheat and Prepare Pan: Heat the Danish pancake pan over medium heat and lightly coat it with non-stick cooking spray or melted butter to prevent sticking.
  6. Cook Pancakes: Spoon 1 tablespoon of batter into each well of the pan. Add 1 teaspoon of fruit preserves in the center of each, then top with another tablespoon of batter. Cook until bottoms are golden brown and edges are beginning to set. Use two wooden skewers or chopsticks to carefully flip each pancake and cook until golden brown on the other side and fully cooked through.
  7. Keep Warm: Transfer cooked pancakes to a baking sheet lined with parchment paper and keep warm in a preheated oven at 275°F while cooking remaining batches.
  8. Serve: Serve the Danish pancakes warm, topped with maple syrup and dusted with powdered sugar for a delicious finishing touch.

Notes

  • The batter will have lumps; avoid overmixing to maintain pancake fluffiness.
  • Use medium heat to prevent burning while ensuring thorough cooking.
  • If you don’t have a Danish pancake pan, a small non-stick skillet can be used, though the shape will differ.
  • Wooden skewers or chopsticks help flip these delicate stuffed pancakes easily without breaking.
  • Keep cooked pancakes warm in a low oven to serve all at once.
  • For a dairy-free option, substitute whole milk with a plant-based milk and butter with vegan butter.

Find it online: https://justsosavory.com/danish-pancakes-with-fruit-preserves-recipe/