Danish Pancakes

Also known as Abeleskiver

2 eggs, separated
2 cups low-fat buttermilk
2 cups unbleached all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoons baking soda
1/2 teaspoons salt
1/2 teaspoon ground cardamom
1/2 teaspoon vanilla extract
1/4 cup unsalted butter, melted
Vegetable oil
Powdered sugar

Beat the 2 egg whites in a medium-sized bowl until stiff but not dry. Reserve.

Combine 2 egg yolks, buttermilk, flour, sugar, baking powder, baking soda, salt, cardamom, vanilla extract, and melted butter in a bowl, and mix until smooth. Fold in the beaten egg whites.

Pour about 3/4 teaspoon oil into each round of an aebleskiver pan and heat over medium-high heat on top of stove. Add a heaping tablespoon of the batter, or enough to fill each round about three-quarters full.

When bubbly around the edges, turn each round upside down with a long pick. Continue cooking, turning frequently, until done, about 5 minutes.

Sprinkle with powdered sugar.

Norpro Nonstick Cast Aluminum Danish Aebleskiver Filled Pancake Pastry Pan New

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