Enjoy a traditional Danish holiday treat when you make Aebleskiver. This simple recipe for Danish pancakes bakes up light and fluffy. Serve with powdered sugar and berry jam.
4tablespoonbutter melted, plus additional for brushing pan
1teaspoonvanilla extract
powdered sugar
strawberry jamor other favorite jam
Instructions
In the bowl of a stand mixer, beat the egg whites until stiff.
2 egg
In a mixing bowl, whisk together the flour, sugar, baking powder, salt, and baking soda.
2 cup whole wheat pastry flour, 1 tablespoon granulated sugar, 2 teaspoon baking powder, ½ teaspoon salt, ½ teaspoon baking soda
In a large mixing mixing bowl, combine the buttermilk, egg yolks, butter, and vanilla extract. Add the dry mixture to this bowl and stir until smooth. Fold in the stiff egg whites.
2 cup buttermilk, 4 tablespoon butter, 1 teaspoon vanilla extract
Heat the aebleskiver pan or cake pop maker. Brush the cups with melted butter. Fill the cups and cook. If you are using an aebleskiver pan, once the bottoms are cooked, use a skewer to turn them over and continue cooking. They will form a ball-shaped pancake.
If you are using a cake pop maker, follow the manufacturer’s directions. Alternatively, you can bake this batter in a waffle maker. It won’t be an aebleskiver, but it will be delicious.
Serve aebleskiver with powdered sugar and jam.
powdered sugar, strawberry jam
Notes
Nutritional values are approximate, do not include toppings, and are based on a batch of 50 aebleskiver. Yours may be larger depending on the size of your pan. Promptly store leftover Danish pancakes in an airtight container in the refrigerator, for up to 3 days.To freeze aebleskiver: cool them completely on a rack prior to packaging them in an airtight container and storing them in the freezer.To reheat, you can pop them in the microwave for 30-second intervals or reheat in the oven or toaster oven until warm.