Danish Oven Pancake (Aeggekage) Recipe

Name: Danish Oven Pancake (Aeggekage)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 eggs; 2 cups milk; 2 teaspoons white sugar; 1 1/2 teaspoons salt; 2 cups all-purpose flour; 1/2 cup butter; 2 cups fresh or frozen mixed berries; 1 tablespoon fresh lemon juice; confectioners' sugar for dusting; whipped cream, for serving

Servings: persons

8 eggs
2 cups milk
2 teaspoons white sugar
1 1/2 teaspoons salt
2 cups all-purpose flour
1/2 cup butter
2 cups fresh or frozen mixed berries
1 tablespoon fresh lemon juice
confectioners' sugar for dusting
whipped cream, for serving

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.

793

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 8 eggs, 2 cups milk, 2 teaspoons white sugar, 1 1/2 teaspoons salt, and more.

Yes, Danish Oven Pancake (Aeggekage) falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Danish Oven Pancake (Aeggekage)

How did you like this recipe?

Frequently Asked Questions