Danish Aebleskiver Recipe
Fluffy round ball shaped pancakes perfect for breakfast, brunch, or a treat
Ingredients
- 2 large eggs divided
- 1 tbsp sugar
- 1 cup all purpose flour
- 1/2 tsp baking powder
- 1 cup buttermilk
- 2 tbsp butter melted and cooled
- 1/2 tsp vanilla
- oil for the pan
- maple syrup and powdered sugar to serve
Instructions
- In a large bowl, whip the egg whites until frothy and pale, adding in the sugar in bit at a time until the whites are whipped into a glossy thick meringue that holds a peak. Be careful not to over whip.
- In a separate bowl, mix together the flour and baking powder. Add the egg yolks, buttermilk, melted butter, and vanilla. Beat until smooth.
- Fold in the egg whites, a third at a time, until incorporated.
- Heat up your aebleskiver (or takoyaki pan) and lightly brush with oil.
- When the pan is hot, pour the batter into the individual compartments up to the top. Don’t worry if the batter over flows a bit.
- After a minute or two, the bottoms of the pancakes will have formed a skin and be cooked through. At this point, you can use a skewer to turn them over 90 degrees. If you can’t turn the aebleskiver easily, it probably needs to cook for a bit longer. If needed, add a bit more batter to the balls to fill them up. Let cook for a minute or so and then do another 90 degree turn. The balls will become easier to turn the more they cook.
- The pancakes are done when they’re light brown and crispy on the outside and turn easily in the holes.
- To serve, place on a plate and drizzle with maple syrup and dust with icing sugar. Serve with nutella and fruit if desired. Enjoy warm!
