KOATJI × KINTO
DANISH PANCAKES WITH STRAWBERRY & YUZU SYRUP
POSTED JULY 1, 2025
A Danish version of the beloved crepe, these pancakes are thin and delicate, made with a rich batter of Koatji milk, eggs, beer, vanilla, and citrus zest. Topped with fresh strawberries and a fragrant strawberry and yuzu syrup, they offer a perfect blend of berry sweetness and citrus tartness.
4 Servings
PANCAKES
6 eggs
250g Flour, All purpose
400g Koatji Milk
100g Beer (Pilsner or Larger)
40g Cane Sugar
½ Vanilla Pod
Zest of one lemon
A pinch of salt
PROCESS
1. Whisk together the eggs with beer, flour, sugar, vanilla, lemon zest, and salt until the flour is fully incorporated.
2. Add the milk little by little and mix to a smooth batter.
3. Let the batter rest for at least 3 hours (preferably make the batter the day before).
Heat up a frying pan (high heat), add a bit of butter and add the pancake batter so it just covers the surface of the pan (important not to add too much batter, to make the pancakes as thin as possible).
STRAWBERRY & YUZU SYRUP
200g Sugar
500g Strawberry, Frozen
20g Yuzu Juice
200g of fresh Strawberries
PROCESS
1. Add the Frozen Strawberries, Sugar, Water and Yuzu Juice into a pot
2. Let it boil for about 3 minutes until the sugar is fully dissolved
3. Strain through a fine strainer and cool down
Serve the Pancakes with fresh Strawberries and drizzle with the aromatic Strawberry and Yuzu Sirup on top. Enjoy!