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Danish Pancakes with Fruit Preserves and Maple Syrup Recipe

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4.3 from 33 reviews

This Danish Pancakes recipe features delicate, folded pancakes cooked in a specialized pan, filled with fruit preserves, and served with maple syrup and powdered sugar. With a light and airy texture achieved by folding beaten egg whites into the batter, these pancakes make a delightful breakfast or brunch treat for a crowd.

  • Total Time: 1 hour
  • Yield: 35 pancakes

Ingredients

Batter

  • 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)

Filling and Serving

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

Equipment

  • Danish Pancake Pan
  • Wooden skewers or chopsticks, for flipping

Instructions

  1. Mix dry ingredients: In a large bowl, whisk together the flour, baking powder, salt, and sugar to evenly combine all dry elements.
  2. Prepare wet mixture: In a separate bowl, lightly whisk the egg yolks. Then add the milk, melted butter, and vanilla extract if using, whisking to combine well. Pour this mixture into the bowl with the dry ingredients and whisk until just combined. Some lumps are okay to keep the batter tender.
  3. Beat egg whites: Using an electric mixer at high speed, beat the separated egg whites until medium-stiff peaks form – firm enough to hold shape but with a slight curl at the tip. This should take about 2 minutes.
  4. Fold whites into batter: Gently fold the beaten egg whites into the batter with a rubber spatula. This step is key to achieving a light, airy pancake texture.
  5. Preheat pan and add batter: Heat the Danish pancake pan over medium heat and lightly coat with cooking spray or brush with melted butter. Spoon 1 tablespoon of batter into each well of the pan.
  6. Add filling and top batter: Place 1 teaspoon of fruit preserves onto the center of each pancake well, then cover with an additional tablespoon of batter to enclose the filling.
  7. Cook and flip pancakes: Cook until the bottoms are golden brown and edges are set. Using two wooden skewers or chopsticks, carefully flip each pancake over to cook the other side until golden and cooked through.
  8. Keep warm if needed: Transfer the cooked pancakes to a baking sheet lined with parchment paper and hold warm in an oven preheated to 275°F (135°C) while you cook remaining pancakes.
  9. Serve: Serve the Danish pancakes warm, dusted with powdered sugar and drizzled with maple syrup for a sweet and inviting finish.

Notes

  • A specialized Danish pancake pan is recommended for the traditional pocket shape, but a similar cupcake or muffin pan can work in a pinch.
  • Be gentle when folding in egg whites to keep the batter light and fluffy.
  • If you don’t have fruit preserves, jam or fresh fruit can be used instead for filling.
  • Keeping cooked pancakes warm in the oven helps ensure all servings are served hot and fresh.
  • For a dairy-free version, substitute milk and butter with plant-based alternatives.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: Danish
  • Diet: Vegetarian

Find it online: https://allyumcooks.com/danish-pancakes-with-fruit-preserves-and-maple-syrup-recipe/