House of Nash Eats · by Amy Nash★ 4.9 (76)
Danish Pancakes
NUTRITION · PER SERVING20M COOK
CAL 11%·PRO 16%
CARBS 26G48% OF CAL
3G FIBER5G SUGAR18G OTHER
FAT 8G35% OF CAL
4G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Puffy, round Danish pancake balls traditionally served during Christmas but enjoyed year-round for breakfast or dessert. Light and airy with a tender crumb.
mainbaked good🥣 mixervegetarian
View the full recipe on House of Nash Eats →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 2 large eggs (whites and yolks separated)
- 2 cups all-purpose flour ((242g))
- 1 Tablespoon granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 4 Tablespoons salted butter (melted + extra for the pan)
- 2 cups buttermilk
At a glance
PER SERVING · TIME 20M
CAL 11%·PRO 16%
CARBS 26G48% OF CAL
3G FIBER5G SUGAR18G OTHER
FAT 8G35% OF CAL
4G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 10m
- Sodium
- 343mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 226mg
- Calcium
- 91mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 343MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.