Danish recipe
How to make Round pancake balls
Æbleskiver
All of Denmark
Light, fluffy balls of batter cooked in a special pan with round hollows and turned with a knitting needle or skewer. They are dipped in jam and dusted with icing sugar, especially in December with a cup of mulled wine (gløgg).
Ingredients
- 250 g plain flour
- 1 teaspoon baking powder
- 1 tablespoon sugar
- 1/2 teaspoon ground cardamom
- A pinch of salt
- 3 eggs, separated
- 400 ml buttermilk
- 50 g butter, melted, plus more for the pan
- Raspberry jam and icing sugar to serve
Method
- Mix the flour, baking powder, sugar, cardamom and salt in a bowl.
- Whisk in the egg yolks, buttermilk and melted butter to make a smooth batter.
- Whisk the egg whites until stiff and fold them gently into the batter.
- Heat an æbleskive pan over medium heat and put a little butter in each hollow.
- Fill each hollow almost to the top. After about 1 minute, when the bottom has set, turn each ball a quarter turn with a skewer or knitting needle so the raw batter runs out and forms the other half.
- Keep turning until the balls are golden all over and cooked through, about 4 to 5 minutes in all. Serve warm with jam and icing sugar.
Made it at home? Tick it off and it goes into your kitchen passport.
The name means 'apple slices'. They used to have bits of apple inside, but today they almost never do.
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