Serves 6
30 min
Danish Æbleskiver
Recipe GLPR5f7b5c95310e52
Æbleskiver are traditional Danish round pancakes made fluffy with baking powder and baking soda, creating a delightfully puffy interior. These spherical treats are cooked in a special æbleskiver pan until golden and are commonly served dusted with powdered sugar and accompanied by jam or apple compote. Perfect for breakfast, brunch, or a light dessert.
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Ingredients
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 tablespoon sugar
1/2 teaspoon salt
2 egg yolks
2 egg whites
2 cups buttermilk
1 stick plus 4 tablespoons melted butter
Directions
In a large mixing bowl, whisk together the flour, baking powder, baking soda, sugar, and salt until well combined.
In a separate bowl, whisk the egg yolks with the buttermilk and melted butter until smooth.
Pour the wet ingredients into the dry ingredients and stir gently until just combined; a few lumps are acceptable.
In a clean bowl, beat the egg whites until stiff peaks form, being careful not to overbeat.
Gently fold the beaten egg whites into the batter in two additions, preserving as much airiness as possible.
Heat an æbleskiver pan or takoyaki pan over medium heat, lightly greasing each hemisphere with butter.
Fill each mold about two-thirds full with batter and cook until the bottoms are golden brown, approximately 2–3 minutes.
Using a skewer or wooden toothpick, gently rotate each æbleskiver to expose the uncooked batter to the heat and cook for another 2–3 minutes.
Continue rotating every 1–2 minutes until the æbleskiver are golden brown all over and cooked through, about 8–10 minutes total per batch.
Transfer finished æbleskiver to a serving plate and keep warm while cooking remaining batches.
Dust with powdered sugar before serving, and accompany with jam, apple compote, or other desired toppings.
