What flour can you use to make Danish pancakes?

When it comes to making Danish pancakes, you want to use all-purpose flour. It’s the most common flour used in baking and the best option for this type of recipe. It gives the perfect balance of protein and gluten for a light and fluffy texture. Using a different type of flour, like whole wheat or cake flour, will make your pancakes too dense, so stick to all-purpose flour for the best results!

Why are my pancakes doughy in the middle?

If your pancakes are coming out doughy in the middle, it’s likely you’re not cooking them long enough or at a high enough temperature. Make sure your pan is hot before adding the batter, and give the pancakes enough time to cook on one side before you flip them. Another possible reason is you’re adding too much batter, so the center doesn’t cook properly. Try using less batter for each pancake and see if that helps.

Can I make Danish pancakes without an ebelskiver pan?

Yes, you can still make Danish pancakes without an ebelskiver pan. You can use a regular non-stick pan or a cast iron skillet to make mini pancakes or silver dollar pancakes. The method will be slightly different as you won't be able to make the traditional round shape, but the taste will still be delicious.

Can I make Danish pancakes ahead of time?

Yes, you can make Danish pancakes ahead of time and reheat them when you're ready to serve. To reheat, simply place the pancakes in a single layer on a baking sheet and heat in a preheated oven at 350°F for 5-7 minutes. You can also reheat them in the microwave for 20-30 seconds. Keep in mind that reheating may make the pancakes slightly less crispy, but they will still taste great.

Fluffy Danish Pancakes - Little Broken

Name: Danish Pancakes Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: Danish
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

Description

Pillowy soft Danish ball pancakes filled with fruit preserves.

Ingredients

Units Scale

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

Tools

Danish Pancake Pan – options here, here
Non-stick spray
Wooden skewers or chopsticks

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Instructions

In a large bowl, whisk together the flour, baking powder, salt, and sugar.
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.
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.
Heat the pancake pan over medium heat and coat lightly with cooking spray. You can also brush the pan with melted butter.
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.
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.
Serve with powdered sugar and maple syrup.

Notes

Filling: Feel free to use any flavor of fruit preserves or jam. These are also great with Nutella for a filling or no filling at all!
Leftovers: These pancakes taste the best when served fresh. Leftovers will keep well in the fridge for up to 3-5 days but when reheated they won’t have the same crispy texture on the outside.

Nutrition

Serving Size: 4 pancakes
Calories: 227
Sugar: 11.7 g
Sodium: 172.4 mg
Fat: 6.8 g
Carbohydrates: 34.4 g
Protein: 6.9 g
Cholesterol: 87.6 mg