Pancakes

Children love pancakes. And so do adults. Pancakes make the perfect snack, picnic food, brunch or dessert – and they are so easy to vary with a wide variety of accompaniments. Why not try drizzling with a little Dansukker Cane Syrup.

Tips

The next time you fry pancakes, add a little sugar to the melted butter in the pan. This makes the pancakes more of a luxury with a mild caramel flavour.

Below are recipes for Pancakes with apple compote and lemon cream, Strawberry and raspberry jam using frozen berries, Pancake gateau, Strawberry jam using frozen berries, Special pancake stack with banana filling, Raspberry and coconut jam using frozen berries and Pancakes with fruit salad.


Pancakes with apple compote and lemon cream

Pancakes with apple compote and lemon cream

4 servings

Ingredients

3 eggs
200 ml milk
90 g plain flour
1 g salt
5 g Dansukker Vanilla Sugar
200 ml cream, single or double

Compote
4 apples
100 ml water
50 ml freshly squeezed lemon juice
200 g Dansukker granulated sugar
5 g Dansukker Vanilla Sugar
1 g ground cardamom

Decoration
50 g chopped walnuts
5 g Dansukker Nib Sugar

Lemon cream
150 ml whipping cream
Juice and zest of 1/4 untreated lemon
3 g Dansukker Icing Sugar

Butter or margarine for frying


Whip the cream until soft peaks form. Add the lemon juice, zest and icing sugar. Refrigerate until serving. Peel, core and chop the apples. Mix the chopped apple, water, lemon juice and sugar in a pan and simmer until the apple is soft. Add the vanilla sugar and cardamom. Lightly beat the eggs with the milk. Add the flour, salt and vanilla sugar and stir well. Add the cream and leave to stand for 10 minutes. Mix together the chopped walnuts and nib sugar. Make thin pancakes and distribute them on small plates. Sprinkle a little walnut mixture over the pancakes. Spoon a little compote and lemon cream next to the pancakes.


Strawberry and raspberry jam using frozen berries

Strawberry and raspberry jam using frozen berries

Ingredients

300 g frozen strawberries
200 g frozen raspberries
1 tbsp Dansukker Vanilla Sugar
3 dl Dansukker Jam Sugar


Thaw the berries. Combine the berries and both sugars in a pan and boil for about 5 minutes. Carefully skim off any foam. Pour into a warm, clean jar. Seal. Store in a cool place.


Pancake gateau

Pancake gateau

Serves 4-6

Ingredients

Batter
3 dl plain flour
1 tbsp Dansukker Granulated Sugar
1/2 tsp salt
6 dl milk
3 eggs
butter or margarine for frying

To fill and decorate
approx. 500 g berries (any kind)
jam
approx. 3 dl whipping cream
Dansukker Icing Sugar


Combine the dry ingredients in a bowl. Add half the milk and stir to give a smooth batter. Add the eggs and the rest of the milk, and beat until well mixed.

Heat a pancake griddle or a frying pan. Add a little butter or margarine. Pour in the batter and fry.

Save the best-looking berries to use as decoration. Layer the pancakes with jam, berries and whipped cream in between. Decorate with berries and dust with icing sugar.


Strawberry jam using frozen berries

Strawberry jam using frozen berries

Ingredients

500 g frozen strawberries
Juice of 1 orange
5 dl Dansukker Jam Sugar


Thaw the berries. Mash or chop them. Put all the ingredients in a pan and boil for 3-5 minutes. Carefully skim off any foam. Pour into a warm, clean jar. Seal. Store in a cool place.


Special pancake stack with banana filling

Special pancake stack with banana filling

Serves 4

Ingredients

300 ml whipping cream
3 eggs, separated.
30 g plain flour
3 g Dansukker Vanilla Sugar
1 g salt

Filling 1
200 g hazelnuts
120 g Dansukker Icing Sugar
100 ml cream

Filling 2
300 ml whipping cream
200 g fromage frais
60 g Dansukker Icing Sugar
2-3 bananas

Decoration
Dansukker Icing Sugar
Strawberries

Butter or margarine for frying


Whip the cream and egg white in two separate bowls until firm. Stir the egg yolks into the cream. Combine the flour, salt and vanilla sugar and sift them into the cream mixture. Fold in the egg whites.

Finely chop or grind the hazelnuts. Mix together the nuts, icing sugar and cream to make a paste.

Combine the icing sugar and cream and whisk until firm. Fold in the fromage frais.

Make pancakes in a frying pan greased with butter. Allow to cool slightly. Slice the bananas. Spread the pancakes with the nut filling, add a layer of banana slices, and then spread the cream mixture on top. Leave one of pancakes without filling. Stack the pancakes one on top of the other, putting the plain pancake on top. Dust the pancake stack with icing sugar and decorate with strawberries.


Raspberry and coconut jam using frozen berries

Raspberry and coconut jam using frozen berries

Ingredients

300 g frozen raspberries
200 ml Dansukker Jam Sugar
1 tbsp coconut flakes (available from health food shops)
1 tbsp coconut liqueur (optional)


Thaw the berries. Combine the berries and jam sugar in a pan and boil for 2-3 minutes. Add the coconut flakes and the liqueur, if using. Carefully skim off any foam. Pour into a warm, clean jar. Seal. Store in a cool place.


Pancakes with fruit salad

Pancakes with fruit salad

Serves 4

Ingredients

3 eggs
1 1/2 dl plain flour
2 dl boiled rice or risoni pasta
1 tsp Dansukker Vanilla Sugar
1 ml salt
4 dl milk
Butter or margarine for frying

Filling
2 kiwis
1 banana
1 tin of mandarin slices
2-3 tbsp Dansukker Cane Syrup
2 tbsp liquid margarine

Decoration
Dansukker Icing Sugar


Beat together all the ingredients for the pancakes. Fry the pancakes in a greased frying pan or pancake griddle. Keep them warm. Peel and chop the kiwi and banana. Drain the mandarins. Stir together the fruit and warm through with the syrup and margarine. Lay the pancakes on plates, divide the filling between them and fold them up. Dust with icing sugar. Serve immediately, with a little ice cream or whipped cream if desired.