Danish pancake puffs – Recipe for the best fluffy homemade Danish pancake puffs with buttermilk. Danish pancake puffs that are perfectly round, fluffy and delicious, they are a must at Christmas. This recipe is a classic old-fashioned recipe from my great-grandmother. My grandmother and mother have always used the recipe and we get these Danish pancake puffs every Christmas. We eat them at the beginning of December and then my mother always bakes a portion that we enjoy in the afternoon on Christmas Eve.
The recipe for Danish pancake puffs is super easy and it actually only consists of very few ingredients. The dough itself is not very sweet, since you dip the Danish pancake puffs in sweet things. You can easily add more sugar to the dough if you like them sweeter. You can also add vanilla sugar, grated lemon zest and cardamom if you want to give the Danish pancake puffs a little more flavor.
The dough itself can easily be made well in advance and stored in the refrigerator. However, the baking soda (with the buttermilk) and the whipped egg whites must first be mixed into the dough just before baking the apple slices, otherwise the dough will lose all the air and the apple slices will not be fluffy when baked.
The apple slices can easily be frozen and warmed in the oven, just like the ones you buy frozen. They will lose a little of the air, but they will still taste great. They can also be stored in a freezer bag in the fridge for 2-3 days and warmed in the oven when serving.
The apple slices can be served with different kinds of jam, compote, sugar and powdered sugar. Also try filling the apple slices, e.g. chocolate or marzipan, as I have done here.
I bake the apple slices in lard, as it can withstand a higher temperature than butter. Use a good cast iron pan to get the best results with your homemade apple slices. Enjoy!
Danish pancake puffs
Ingredients
Instructions
Put the buttermilk in a bowl and add the flour, sugar and salt. Beat the dough well. Add the egg yolks and beat again.
Just before baking the pancake puffs, stir the baking soda into a little buttermilk and mix into the dough. Beat the egg whites until stiff and fold them carefully into the dough.
Pour the dough into a jug, so it is easy to control when you pour it into the apple slice pan.
Heat the pancake puff pan. The pan should be very hot, but not so hot that the apple slices become too dark before you have time to turn them the first time. A little over medium heat is usually enough.
Put a small dab of lard or butter in each hole in the pancake puff pan. Put the dough in each hole, only almost to the edge, as it will rise. Add the desired filling (not too much). Turn the apple slices with a fork or a knitting needle when they are light brown. There will be approx. 25-30 pcs.
The pancake puffs should be baked on all sides. The first time you turn them, they should be turned “upside down”, so that the side with the raw dough faces down into the hole. Remove them from the pan when they are baked through – try opening one of them if you like. Place them on a plate with kitchen paper to absorb any excess fat.
Serve warm with powdered sugar on top. Enjoy!
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