Ingredients for Aebleskivers Danish Pancakes
- 2 large eggs, separated
- 1 cup buttermilk
- 1 ½ cups all-purpose flour
- ¾ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cardamom
- 1 teaspoon vanilla extract
- ¼ cup unsalted butter, melted
- vegetable oil, for the pan
- powdered sugar, for dusting
- apple syrup, for serving
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How to Make Aebleskivers Danish Pancakes
- Preheat your aebleskiver pan over medium-high heat.
- In a medium bowl, beat 2 large egg whites until stiff peaks form. Set aside.
- In a separate large bowl, whisk together 2 large egg yolks, 1 cup buttermilk, 1 ½ cups all-purpose flour, ¾ cup granulated sugar, 2 teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon salt, 1 teaspoon ground cardamom, 1 teaspoon vanilla extract, and ¼ cup melted unsalted butter until smooth.
- Gently fold the beaten egg whites into the batter until just combined.
- Add about ¾ teaspoon oil to each well of the preheated aebleskiver pan.
- Fill each well about ¾ full with batter (approximately 1-2 tablespoons per well).
- Once the edges of the aebleskivers begin to bubble (about 2-3 minutes), use a long skewer, chopstick or a fork to carefully turn them.
- Continue cooking, turning frequently, until the aebleskivers are golden brown and cooked through (about 5-7 minutes total).
- Remove cooked aebleskivers from the pan and place on a paper towel-lined plate to drain excess oil.
- Keep warm in a 200°F (93°C) oven until all aebleskivers are cooked.
- Dust with powdered sugar and serve immediately with your favorite toppings, such as apple syrup or fruit preserves.
Nutrition Information (Approximate per serving)
Sodium
30 g
Sugar
50g
Fat
44g
Carbs
20g
