Danish Puffcake

Julia Ferguson


My friend Flo sent me this recipe from Ladies Home Journal, March 09. This is a beautiful golden puffy egg pancake topped with luscious summer berries and fruit. Then drizzled with lemon juice and dusted with powdered sugar.
For me the puffcake is just the vehicle for all the fruit that can be added along with the powdered sugar and lemon juice.
My husband loves this and between the two of us we can eat the whole thing when made with the 4 eggs.


★★★★★ 3 votes

2-4 depends on how hungry you are
10 Min
20 Min


  • 4 Tbsp
    unsalted butter, melted
  • ** 4
    large eggs
  • ** 1/2 c
    all purpose flour
  • pinch
  • ** 1/2 c
    whole milk
  • 3 Tbsp
    fresh lemon juice
  • 1/4 c
    confectioners' sugar
  • ** 1 c

How to Make Danish Puffcake


  1. Heat oven to 425 degrees F. Place in a 12 inch ovenproof skillet 4 T. butter in the oven.
    (A 10 inch skilet can also be used, but bake pancake for 20-22 min.)
  2. In a blender (food processor, mixer whatever you have) combine eggs, flour, salt and milk until a thin batter forms, abt. 30 sec.
  3. Remove pan with butter from oven and pour in batter. Return to oven and bake until pancake is puffy, golden and set, 18-20 min.
  4. Serve from skillet or transfer pancake to a plate. Drizzle with more melted butter if desired, and lemon juice; dust with confectioners' sugar. Serve immediately with fruit. Serves 4
  5. ** I use 2% or sometimes 1% milk, doesn't seem to have an effect on the finished product. I do not drizzle with extra butter. This is more of an eggy pancake rather than a cakey pancake. I use more fruit than the one cup. Other fruit I like to pile on this pancake: blueberries, raspberries, strawberries, fresh pineapple chunks, kiwi and banana slices. I always drizzle extra lemon juice and dust with extra confectioners sugar.
    The last time I made this, I added 2 more eggs and 2 extra Tbsp. of flour. Doing this makes the egg pancake more sturdy and heartier.

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