Danish Pancake Puffs with White Cranberry Bark Sauce

Danish Pancake Puffs with White Cranberry Bark Sauce

Ingredients

  • Pancakes:
  • 2 eggs, separated
  • 2 tsp sugar
  • 1 ½ tsp baking powder
  • ½ tsp baking soda
  • 1 cup flour
  • pinch salt
  • 1 cup milk or soy
  • 1 tbsp melted butter + extra for greasing
  • Sauce:
  • 8 Perfect Spoonfuls White Cranberry Bark tea
  • 3 tsp of cornstarch
  • ⅓ cup pitted cherries or cranberries (optional)

Directions

Sauce
Step 1
For the sauce, brew tea in 2 cups of hot water for 5 minutes, then strain and discard tea leaves.
Step 2
Mix cornstarch and 2 tbsp of water in a cup.
Step 3
Heat tea in a small pot over medium heat and slowly add cornstarch mixture, stirring constantly.
Step 4
Simmer for 5 minutes, then remove from heat and add cherries or cranberries.
Pancakes
Step 5
Combine all dry ingredients except for sugar.
Step 6
In a separate bowl, mix egg yolk, sugar, milk and butter.
Step 7
Roughly mix wet and dry ingredients. Careful not to overmix!
Step 8
In another bowl, beat egg whites until stiff peaks form, then fold into batter.
Step 9
Cook pancakes in a greased pan over medium heat. Use 1 tbsp of batter per pancake.
Step 10
Top with whipped cream and White Cranberry Bark Sauce.
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