Adapted from Cookbook:Æbleskiver (Danish Spherical Pancakes) (Wikibooks) by Wikibooks contributors
Photo: "Aebleskiver.jpg" by JoachimK, Public domain
★ 0.0
- Difficulty:
- Medium
danishpancakesfriedæbleskiverbuttermilk
Ingredients
Serves 1
2
egg whites
2 cups
all-purpose flour, 480 ml
2 teaspoons~
baking powder, 10 ml
1 tablespoon
white sugar, 15 ml
½ teaspoon~
baking soda, 5 ml
½ teaspoon~
salt, 5 ml
4 tablespoons
butter, melted; 60 ml
2 cups
buttermilk, 480 ml
1 cup=
vegetable oil, for frying; 240 ml
Method
- Beat the whites until stiff.
- Mix together the flour, baking powder, salt, baking soda, sugar, melted butter and buttermilk at one time and beat until smooth. Gently fold in the egg whites last.
- Put about 1 tablespoon (15 ml) of vegetable oil in the bottom of each æbleskiver pan cup and heat until hot. Pour in about 2 tablespoons (30 ml) of the batter into each cup.
- As soon as they get bubbly around the edge, turn them quickly. Alternatively, you can turn them halfway first, so that the baked crusts protruding from the pan will look like the Sydney Opera House. And after a while you turn them the remaining 90°. This will give them a perfect ball-shape. Danish cooks use a long knitting needle, but a fork will work.
- Continue cooking, turning the ball to keep it from burning.
