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Denmark, Europe

Æbleskiver (Danish Pancake Balls)

Denmark's Christmas treat: fluffy, cardamom-scented buttermilk pancake balls turned in a special pan and served with jam and icing sugar.

ServingsServes 2
Total cooking time26 min
DifficultyMedium
About servingsYou need an æbleskive pan (cast-iron or non-stick, with about 7 half-sphere holes). A takoyaki pan also works.

Method

  1. Whisk the flour, sugar, baking powder, cardamom and salt together in a large bowl.

    Add in this stepPlain (all-purpose) flour 125 gSugar 2 tspBaking powder 1 tspGround cardamom ½ tspSalt 1 pinch

  2. Separate the eggs, putting the whites in a clean, grease-free bowl. Whisk the yolks with the buttermilk and the melted, slightly cooled butter, then pour into the dry ingredients and whisk until you have a thick, smooth batter with no lumps.

    Add in this stepEggs 1Buttermilk (or milk soured with lemon juice) 175 mlMelted butter (for the batter) 20 g

  3. Whisk the egg whites until they hold stiff peaks when you lift the whisk. Fold them into the batter in two additions, lifting gently from the bottom with a spatula. Stop as soon as no white streaks remain so the batter stays airy.

  4. Heat the æbleskive pan over medium heat for ; it's ready when a drop of water sizzles at once. Put about ½ teaspoon of the frying butter into each hole and let it melt. Add a little more before every round.

    Add in this stepButter (for the pan) 25 g

    medium heat

  5. Fill the holes to the rim with batter. Cook over medium heat for , until the edges set and the bottom is golden, then use a skewer or knitting needle to turn each ball a quarter turn so the raw batter runs down and forms a sphere. Keep turning for another , until golden all over and a skewer comes out clean. You'll make ≈14 · 2× (pieces · rounds).

    medium heat

  6. Dust with icing sugar through a sieve while warm and serve with jam for dipping. Keep the first rounds warm in an 80 °C oven.

    Add in this stepRaspberry or strawberry jam 4 tbspIcing (powdered) sugar 2 tbsp

Cook's tip

Treat the first round as practice for finding the right heat: if they brown too fast outside, turn the heat down slightly; if they won't turn, wait a little longer. No buttermilk? Stir 1 tablespoon of lemon juice into 250 ml milk and leave for 10 minutes.

Cooking it at camp

A cast-iron æbleskive pan works well on a camping stove. Make the batter at home up to the point before adding the whites and keep it in the cooler; whisk and fold in the whites at camp. Use a windshield so the flame doesn't only heat the centre, and swap balls between the middle and outer holes so they cook evenly.