Fluffy saffron pancakes

Make your breakfast great with home cooked marmalade! Sweet-sour grapefruit marmalade with cardamom that goes perfectly with cheese, scones, or toast.

approx. 4 portions

40 minutes

Rating (0 ratings)


2 eggs
200 ml milk
150 g plain flour
10 g baking powder
1/2 g saffron
3 g Dansukker Vanilla Sugar
A pinch of salt
40 g Dansukker Granulated Sugar
Butter for frying

Dansukker Light Syrup
Coarsely chopped hazelnuts
Dansukker Icing Sugar


Separate the egg yolks and egg whites. Whisk the egg yolks with the milk. Add the flour, baking powder, saffron, vanilla sugar and salt. Whisk together to make a smooth batter.

In a separate bowl, beat the egg whites until they are stiff. Add the sugar and continue whisking until the mixture forms stiff, glossy peaks. Carefully fold the egg white mixture into the batter a little at a time.

Melt a little butter in a frying pan and spoon in the pancake batter. Fry until golden brown on both sides. 

Drizzle over the syrup, top with the hazelnuts and lingonberries and
sprinkle with icing sugar.

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