Æbleskiver — Danish pancake balls

Æbleskiver — Danish pancake balls. Unenriched white all-purpose wheat flour, Table salt, Baking soda.

Kim Nielsen

25 + 20 min · 5

Ingredients

• 250 g Unenriched white all-purpose wheat flour
• 1.5 g Table salt
• 2.5 g Baking soda
• 25 g Sugar, white
• 2 g Vanilla extract
• 400 g Buttermilk
• 110 g Butter
• 150 g Raw egg

Preparation

1. Separate the eggs. Melt 100 g butter and let it cool. Mix the flour, salt and baking soda; whisk in the buttermilk, yolks, vanilla and melted butter.
2. Beat the whites with the sugar until firm and fold gently into the batter. Heat an æbleskiver pan over medium heat and grease the wells with the remaining butter.
3. Fill each well almost to the rim. When the edges set, turn each ball a quarter turn with a skewer, letting uncooked batter flow down; repeat until closed. Cook for about 5–7 minutes per batch, turning until golden and the centres are cooked. Make about 20 balls.