Danish Egg Cake

Ingredients

• 4 large eggs 4 large eggs
• 1 cup (240ml) milk 1 cup (240ml) milk
• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1/4 teaspoon ground nutmeg 1/4 teaspoon ground nutmeg
• 2 tablespoons butter 2 tablespoons butter

Nutrition

• Calories (kcal / KJ): 220 kcal / 920 KJ
• Fat (total, saturated): 10g, 5g
• Carbohydrates (total, sugars): 22g, 3g
• Protein: 10g
• Fiber: 1g
• Salt: 0.4g

Preparation

1. 1.
   In a large mixing bowl, whisk together the eggs and milk until well combined.
2. 2.
   Add the flour, salt, and ground nutmeg to the bowl and whisk until a smooth batter forms.
3. 3.
   Heat a skillet over medium heat and melt the butter.
4. 4.
   Pour the batter into the skillet and spread it evenly.
5. 5.
   Cook the pancake for about 5 minutes, or until the edges start to set and the bottom is golden brown.
6. 6.
   Flip the pancake using a spatula and cook for an additional 3-4 minutes, until the other side is golden brown and the pancake is cooked through.
7. 7.
   Transfer the Danish Egg Cake to a serving plate and cut into wedges.
8. 8.
   Serve hot and enjoy!

Treat your ingredients with care...

• Eggs — Make sure the eggs are at room temperature before whisking them with the milk. This will help create a smoother batter.
• Milk — You can use whole milk for a richer flavor, but low-fat milk works well too.
• Flour — Sift the flour before adding it to the batter to prevent any lumps from forming.
• Nutmeg — Use freshly grated nutmeg for the best flavor. Adjust the amount according to your preference.

Tips & Tricks

• For a savory twist, add cooked bacon, cheese, or herbs to the batter before cooking.
• Serve the Danish Egg Cake with a dollop of sour cream or crème fraîche for added richness.
• Experiment with different toppings such as smoked salmon, sautéed mushrooms, or fresh herbs.
• Leftover Danish Egg Cake can be refrigerated and reheated in a skillet or microwave.
• Make sure the skillet is well-greased to prevent the pancake from sticking.

Serving advice

Serve the Danish Egg Cake hot, either as a main dish or as part of a brunch spread. Cut it into wedges and garnish with a sprinkle of powdered sugar or your favorite toppings. Pair it with a fresh salad or roasted vegetables for a complete meal.

Presentation advice

To enhance the presentation, place the Danish Egg Cake on a decorative platter and garnish it with fresh herbs or edible flowers. Serve it alongside colorful fruits or a side of pickles for an appealing contrast of flavors and colors.