Nordic

Æbleskiver

Name: Æbleskiver
Total time: 35 min
Yield: 2 servings
Cuisine: Nordic
Ingredients: 250g (2 cups) all-purpose flour; 1/2 tsp baking soda; 1 tsp baking powder; 2 tbsp sugar; 3 large eggs, yolks and whites separated; 400ml (1.75 cups) buttermilk; 4 tbsp butter, melted (plus extra for the pan)

Fluffy, spherical Danish pancake puffs — golden outside, pillowy within — served dusted with powdered sugar and lingonberry jam for a festive weekend breakfast.

35 minutes

Serves 2

Dessert

Contains common allergens

Egg Dairy Wheat

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Instructions

6 steps

1
In a large bowl, whisk together the flour, baking soda, baking powder, salt, and sugar.

2
In a separate bowl, whisk the egg yolks, buttermilk, and melted butter. Pour the wet ingredients into the dry ingredients and stir just until combined (lumps are fine).
3
In a clean bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the batter in three additions to keep it light and airy.
4
Heat an Æbleskiver pan over medium heat. Place a small piece of butter into each well.
5
Fill each well completely to the top with batter. Once the edges begin to set and bubble (about 2-3 minutes), use a knitting needle or wooden skewer to turn them 90 degrees.
6
Let the batter spill out into the well to form the other half of the sphere. Turn again until they are completely round and golden brown all over. Serve dusted with powdered sugar and raspberry jam.

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