Danish Oven Pancake (Aeggekage) Recipe - Allrecipes.com
Danish Oven Pancake (Aeggekage) Recipe
  • READY IN ABOUT hrs

Danish Oven Pancake (Aeggekage)

Recipe by  

"An Aeggekage is a traditional Danish oven pancake, usually served as a buffet item or as a dessert for a family holiday meal. It is a light, cake-like dish that is not too sweet and absolutely delicious with fresh seasonal berries and fresh whipped cream! (Think of it as a sweetened Yorkshire pudding). Just make sure you serve immediately, this pancake does not do well cold nor is it a good leftover. But chances are you won't have any remaining Aeggekage to worry about!"

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Ingredients Edit and Save

Original recipe makes 1 - 9x13 inch pan Change Servings
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  • PREP

    20 mins
  • COOK

    20 mins
  • READY IN

    1 hr 10 mins

Directions

  1. Whisk together eggs, milk, sugar, and salt until smooth. Whisk in flour until incorporated, then set mixture aside and let stand for 30 minutes.
  2. Preheat oven to 500 degrees F (260 degrees C).
  3. 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.
  4. Sprinkle with lemon juice, top with berries, and dust with confectioner's sugar; serve immediately with whipped cream.
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Reviews More Reviews

Most Helpful Positive Review
Dec 23, 2010

Decrease the temperature! This is a great recipe--when baked at 425. At 500, this just browns or blackens before cooking in the middle. I love these, but if I rated this recipe based on the product I got without decreasing the temperature, I would give it two stars. If you plan to follow the recipe exactly, take my advice and start watching for burning long before you are supposed to take it out of the oven.

 
Most Helpful Critical Review
Oct 21, 2010

Tried this recipe, it came out of the oven looking great but my family and friends did not like the salty taste, guess we are just used to having pancakes made with more of the sugar than salt.

 

22 Ratings

Jan 25, 2008

In denmark we also make this as a savory dish... made in a pan or oven, without the sugar and fruit ofc. but served with fried bacon and cut shives on top and ryebread to eat with it

 
Jan 06, 2008

Fabulous but one hint. This really rises in the oven so put it on a low rack to cook. Also great w/ carmelized apples.

 
Dec 14, 2008

I made this on a weekend up at Lake Vermillion, MN with friends. Since it was not my own recipe or my own kitchen and we were with new friends I prayed this wouldn't fail. I followed the recipe closely but dared myself to add drops of philly cream cheese. I wanted to insure a success and what better way than dairy and fat? It is awesome and it will impress friends. Try with canned blueberries and extra creamy whipping cream. I confess there was an awkward silence though when it was served. Guests said it looks strange but tastes like heaven.

 
May 06, 2010

This was great! I was slightly nervous about it because my husband is very picky about textures, but he said it was delicious. I only made enough for 4 servings, so I used an 8x8 pan. It seemed like there was a bit too much butter left after it baked, but it sure tasted yummy still! I served it with the Dutch Honey Syrup from this site, some sliced strawberries, and homemade whipped cream... the perfect combo!

 
Aug 30, 2010

Fantastic! This is so great. I have spent years trying to find a recipes this good. It brings back so many childhood memories and I will make this time and time again.

 
Jul 01, 2010

This recipe is just ok. Not the recipe I was looking for. The one I used in the past but lost, allowed the sides of the puff to rise quite high and this one did not. This rose slightly but was not substaintial. I cut the amount of butter in half which worked out fine. As the pan had plenty of butter for the batter to swim in. Still even with this correction, the cooking time had to be extended a good 5 minutes as the batter was still jiggly after the suggested amount of time. Part of the problem could possibly be the suggested pan or size. Original oven pancakes were made in dutch ovens. Maybe a 9 x 12 pan just wont ever work properly. This recipe also does NOT turn out the correct consistency of Dutch Oven Pancakes. A bit mushy not firm like a quiche but it was cooked throughout. Again I suggest using NO SALT butter if you deem it necessary to use this recipe as the salty taste overwhelmed the dish. I will keep searching for the correct and orignial recipe. This is certainly NOT it.

 

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Nutrition

  • Calories
  • 361 kcal
  • 18%
  • Carbohydrates
  • 34.2 g
  • 11%
  • Cholesterol
  • 253 mg
  • 84%
  • Fat
  • 19.8 g
  • 30%
  • Fiber
  • 1.6 g
  • 6%
  • Protein
  • 12.2 g
  • 24%
  • Sodium
  • 624 mg
  • 25%

* Percent Daily Values are based on a 2,000 calorie diet.

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