Ingredients for Aebleskiver Round Filled Danish Pancakes
- 2 eggs, separated
- 1 1/2 cups buttermilk
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 2 tablespoons sugar
- 1/2 teaspoon salt
- Cardamom
- 1/4 cup butter, melted and cooled
- vegetable oil for greasing
- 1/4 cup lingonberry preserves
- sweetened cinnamon-sugar applesauce, for serving
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How to Make Aebleskiver Round Filled Danish Pancakes
- Preheat your aebleskiver pan over medium heat. Lightly grease the wells with vegetable oil.
- In a large bowl, beat the egg whites until stiff peaks form. Set aside.
- In a separate bowl, whisk together the egg yolks and buttermilk until well combined.
- In a medium bowl, sift together the flour, baking powder, salt, and sugar.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Gently fold in the beaten egg whites until just incorporated.
- Stir in the cooled melted butter until the batter is smooth.
- Fill each well of the preheated pan about ¼ full with batter.
- Immediately add about 1/4 teaspoon of lingonberry preserves (or your filling of choice) to the center of each aebleskiver.
- Cook for 2-3 minutes, or until the edges begin to brown and set.
- Using a fork, knitting needle, or toothpick, gently turn the aebleskiver to cook the other side. Continue turning until evenly golden brown and cooked through (about 8-10 minutes total).
- Serve immediately, warm, with sweetened cinnamon-sugar applesauce. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
28 g
Sugar
37g
Fat
27g
Carbs
15g
