The Danish Puffcake is a delightful treat that combines a fluffy pancake with bright flavors. Perfect for breakfast or brunch, the dish is a delicious way to showcase seasonal fruits like blackberries. Let’s get into the details of crafting the sweet and airy masterpiece.
When it comes to substitutions, feel free to use coconut milk or almond milk if dairy is a concern, and for a gluten-free option, a gluten-free flour blend could work well. Fresh blackberries are wonderful, but frozen will suffice if fresh isn’t available. Just remember that using high-quality ingredients enhances the final flavor.
Scones, Biscuits & Pastry
Danish Puffcake Recipe
Ingredients
- 4 tablespoons unsalted butter, melted
- 4 large eggs
- 1/2 cup all-purpose flour
- 1 pinch salt
- 1/2 cup whole milk
- 3 tablespoons fresh lemon juice
- 1/4 cup confectioners’ sugar
- 1 cup blackberry
Instructions
- Heat the oven to 425 degrees F.
- Place a 12-inch ovenproof skillet with 4 tablespoons of melted butter in the oven. If you prefer a smaller pan, a 10-inch skillet works, but the baking time will be 20 to 22 minutes instead.
- In a blender, combine 4 large eggs, 1/2 cup of all-purpose flour, 1 pinch of salt, and 1/2 cup of whole milk. Blend until a thin batter forms, which should take about 30 seconds.
- Carefully remove the skillet from the oven, ensuring you watch out for that hot butter. Pour the batter into the skillet.
- Return the skillet to the oven and bake until the pancake is puffy, golden, and set, which should take about 18 to 20 minutes.
- Once baked, you can serve the pancake directly from the skillet or transfer it to a plate if you’re feeling fancy.
- Drizzle with more melted butter if desired and squeeze fresh lemon juice on top for that zesty kick.
- Dust with 1/4 cup of confectioners’ sugar for a sweet finish.
- Top with 1 cup of blackberries and serve immediately.
Part of our Scone, Biscuit and Pastry Recipes collection — Part 2 of 3: