Recipe: Hof Pandekager (Court Pancakes)

Following our posts on the saga of the royal romance between Queen Carolina Mathilde of Denmark and Johann Friedrich Struensee, here’s a new Danish breakfast recipe that’s sure to give you the royal treatment. It’s called Hof Pandekager, or Court Pancakes. No one is quite sure why these were called so. Where they a breakfast favorite at Christiansborg in Copenhagen? Did Christian VII gleefully munch on these while still in bed? No one knows, but these pancakes are sure to delight the tastebuds. This recipe will serve eight people.


For the pancake batter:

¾ cup flour — sifted

½ teaspoon salt

1 teaspoon baking powder

2 tablespoons powdered sugar

2 eggs

1 teaspoon cognac

2/3 cup milk

1/3 cup water

For the filling:

3 egg yolks

¼ cup sugar

1 orange, juiced and zested

¼ cup butter



To make the pancakes: Sift the flour, salt, baking powder, and sugar together. In a separate small bowl, beat the eggs and stir into the flour. Gradually add the cognac, then the milk, then the water, beating well as you go. Let this mix stand for 20 minutes. On a hot griddle, pour a palm-sized amount of mix and cook evenly on both sides. Work quickly, as you will need these cakes warm for the assembly.

To make the filling: Beat the three egg yolks and sugar in the upper part of a double boiler until thoroughly creamy and even. Add the orange juice and the zest, mix thoroughly, then add dabs of butter until used up. Cook this mixture until it thickens, then remove from the heat to let it cool.

To assemble the pancakes: Take a tablespoon of the cooled orange custard filling to the center of each pancake, roll into a finger-sized sausage. |Arrange this onto an ovenware serving dish. Repeat until all the custard and pancakes have been assembled this way. Sprinkle with sugar, then put the ovenware dish into the oven and set to a low broiler to lightly brown the tops. Serve warm.

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