Pancakes are a beloved breakfast food. Fluffy and filling, pancakes can be soaked in syrup and/or topped with any number of fruits or nuts. Pancakes also can be turned into delicious desserts when paired with ice cream and other treats.
The Danish have a unique spin on traditional pancakes. Known as “aebleskivers,” these balls made from a pancake-type batter puff up in a special pan and end up resembling doughnut holes. They can be served for breakfast, snacks or desserts — making them as versatile as pancakes. Try aebleskivers for yourself with this recipe for “Aebleskivers” from Small Sweet Treats (Gibbs Smith) by Marguerite Marceau Henderson.
Aebleskivers
Makes about 3 dozen
1 Aebleskiver pan
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon ground cardamom
½ teaspoon kosher salt
½ cup sugar
3 large egg yolks
1 teaspoon vanilla extract
2 cups buttermilk
3 large egg whites
1 tablespoon unsalted butter
Raspberry or strawberry preserves
Powdered sugar
- In a medium bowl, combine the flour, baking powder, baking soda, cardamom, salt, and sugar.
- In another bowl, beat the egg yolks, vanilla and buttermilk with a whisk or handheld mixer until frothy. Stir the dry ingredients into the wet ingredients just to combine.
- In another bowl, beat the egg whites until frothy and stiff peaks form. Gently fold the egg whites into the batter.
- Rub a little of the unsalted butter into each indentation of a well-heated aebleskivers pan. With a paper towel, remove excess butter. Place about 1 tablespoon batter in each indentation, top with about ½ teaspoon of preserves of choice, and add another tablespoon of batter on top. Cook until the sides are set and bottom is golden brown, about 2 minutes.
- Using two wooden skewers, carefully turn the aebleskivers over to cook the other side. Cook for 1 to 2 minutes more. Transfer to a platter, dust with powdered sugar, and serve hot. Repeat with remaining batter.