Breakfast Danish Pancakes Recipe 435 Recipes

AEBLESKIVER | DANISH PANCAKES

Steps:

• In a medium bowl, beat the egg whites with an electric mixer until stiff peaks form.
• In a separate, large bowl, combine the flour, baking powder, salt, baking soda, and sugar. Stir well, then add the egg yolks, melted butter and buttermilk and mix just until combined.
• Gently fold the beaten egg whites into the batter. Batter will be fairly thick.
• Heat your aebleskiver pan over medium heat until hot. Brush each cup with a little melted butter using a pastry brush, then fill each cup with about 2 tablespoons of batter until almost full.
• As soon as the aebleskivers begin to bubble around the edges, use a wooden skewer, chopstick, knitting needle, or fork to flip them over half way, letting the batter slide around to fill in the bottom of the cup.
• Continue cooking, turning the aebleskiver again to let the batter fill in the remainder of the sphere and continuing to turn until golden brown all the way around and cooked through.
• Transfer to a serving plate and dust with powdered sugar, then serve with jam (traditional), honey, cinnamon honey (my favorite!), or even just syrup.

DANISH PANCAKES

Steps:

• In a large bowl, whisk eggs, milk and butter. In a small bowl, mix flour and 2 tablespoons sugar; add to egg mixture and mix well. Refrigerate, covered, 1 hour., Heat a lightly greased 8-in. nonstick skillet over medium heat. Stir batter. Fill a 1/4-cup measure three-fourths with batter; pour into center of pan. Quickly lift, tilt and rotate pan to coat bottom evenly. Cook until top appears dry; turn pancake and cook 15-20 seconds longer or until bottom is cooked. Remove to a wire rack. Sprinkle with 1/8 teaspoon sugar., Repeat with remaining batter and sugar, greasing pan as needed. When cool, stack pancakes with pieces of waxed paper or paper towels. Top each pancake with 3 tablespoons ice cream. Roll up; top with berries. Serve immediately.

AEBLESKIVER (DANISH PANCAKES)

Steps:

• Stir the flour, sugar, baking powder, salt, cinnamon, nutmeg, and cloves together in a large bowl; mix in the egg, milk, butter, and vanilla until just combined.
• Heat an aebleskiver pan over medium heat; prepare with cooking spray.
• Pour the batter into each cup to about 2/3 full. Allow the batter to cook in the bottom of the cup 3 to 4 minutes until golden brown. Don't forget which cup you placed the batter in first, it's all about rotation! Use a long skewer or knitting needle to lift one edge and give it a 1/4 turn. The uncooked batter will spill over into the cup, and cook. Continue lifting and turning the edges until the batter is fully cooked into a golden brown ball. Drain on paper towels.

BREAKFAST: DANISH PANCAKES RECIPE - (4.3/5)

Steps:

• In a large bowl, mix flour with sugar, baking powder, cinnamon and salt. In a small bowl, beat egg to blend with milk and 2 tbsp. butter. Add liquids to dry ingredients and stir until evenly moistened. If necessary, add more milk to thin out batter. Brush pan with melted butter and cook pancakes. Top with syrup or sauted apples and whipped cream.

AEBLESKIVER

Steps:

• In a large bowl, whisk egg yolks and buttermilk until blended. In another bowl, whisk flour, baking soda, salt and cinnamon. Stir into egg mixture just until moistened. In a small bowl, beat egg whites on high speed until stiff but not dry. With a rubber spatula, gently stir a fourth of the egg whites into batter. Fold in remaining egg whites. Place a greased aebleskiver pan over medium heat. In batches, pour 1 tablespoon batter into each cup. Top with a peach piece and another 1 tablespoon batter. Cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is golden brown. Serve warm with confectioners' sugar. Freeze option: Freeze cooled pancakes between layers of waxed paper in a freezer container. To use, place pancakes on an ungreased baking sheet, cover with foil and reheat in a preheated 375° oven until heated through, 5-10 minutes. Or, place on a microwave-safe plate and microwave on high until heated through, 45-90 seconds.

BREAKFAST DANISH CRISPS

Steps:

• In a large bowl, dissolve yeast in warm water. Add the milk, 1/2 cup sugar, 1/2 cup butter, lemon zest, salt, mace, eggs and 2 cups flour; beat well. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover; let rise in a warm place until doubled, about 1 hour., Punch dough down. On a lightly floured surface, roll out dough into a large rectangle, about 1/4 in. thick. Spread with 2 tablespoons butter. Sprinkle with 1/3 cup sugar. Fold in half lengthwise; roll to 1/4-in. thickness. Spread with 2 tablespoons butter; sprinkle with 1/3 cup sugar. , Fold in half widthwise; roll to an 18x10-in. rectangle. Spread with remaining butter. Combine the cinnamon and remaining sugar; sprinkle half over dough to within 1/4 in. of edges. Roll up tightly, starting with a short side; pinch to seal. Cut into 1/2-in. slices. , Place on greased baking sheets (four to six slices per sheet). Cover with waxed paper and flatten with palm of hand. Sprinkle with remaining cinnamon-sugar. Let stand in a warm place for 30 minutes., Bake at 400° for 12-15 minutes. Immediately remove from pans to wire racks.

DANISH OVEN PANCAKE (AEGGEKAGE)

Steps:

• Whisk together eggs, milk, sugar, and salt until smooth. Whisk in flour until incorporated, then set mixture aside and let stand for 30 minutes.
• Preheat oven to 500 degrees F (260 degrees C).
• Place butter into a 9x13 inch glass baking dish, and place into the preheated oven until it melts, then brush it all over the insides of the hot dish. Pour batter into hot baking dish and bake in preheated oven for 15 minutes.
• Sprinkle with lemon juice, top with berries, and dust with confectioner's sugar; serve immediately with whipped cream.