Danish Pancake Balls Recipes

AEBLESKIVER | DANISH PANCAKES

Steps:

• In a medium bowl, beat the egg whites with an electric mixer until stiff peaks form.
• In a separate, large bowl, combine the flour, baking powder, salt, baking soda, and sugar. Stir well, then add the egg yolks, melted butter and buttermilk and mix just until combined.
• Gently fold the beaten egg whites into the batter. Batter will be fairly thick.
• Heat your aebleskiver pan over medium heat until hot. Brush each cup with a little melted butter using a pastry brush, then fill each cup with about 2 tablespoons of batter until almost full.
• As soon as the aebleskivers begin to bubble around the edges, use a wooden skewer, chopstick, knitting needle, or fork to flip them over half way, letting the batter slide around to fill in the bottom of the cup.
• Continue cooking, turning the aebleskiver again to let the batter fill in the remainder of the sphere and continuing to turn until golden brown all the way around and cooked through.
• Transfer to a serving plate and dust with powdered sugar, then serve with jam (traditional), honey, cinnamon honey (my favorite!), or even just syrup.

DANISH PANCAKE BALLS

Steps:

• Add the egg whites to a bowl and whip with an electric hand mixer until stiff peaks form. Mix together the flour, granulated sugar, baking powder, baking soda and salt in a large bowl. Add the egg yolks and buttermilk to the dry ingredients and mix thoroughly with a wooden spoon until no lumps remain. Gently fold in the beaten egg whites. Transfer the batter to a pitcher for easy pouring into the pan.
• Heat the ebelskiver pan over medium heat. Drizzle each hole with approximately 2 tablespoons of canola oil. Test the heat of the pan with a teaspoon of the batter; it should bubble immediately. When the pan is hot enough, fill each hole to the top with the batter. Cook 2 to 3 minutes, then poke the middle of each pancake ball with a skewer and give the pancake ball a quarter turn. Wait 1 minute, then turn completely over. Cook 2 to 3 minutes more. The pancake balls are done once a skewer inserted into the center comes out clean.
• Dust with confectioners' sugar and serve topped with strawberry jam.

AEBLESKIVER (DANISH PANCAKE BALLS)

Steps:

• Sift flour with salt, baking powder, granulated sugar, and cardamom in medium-size bowl. Combine egg, milk, and 2 tablespoons of butter in small bowl. Add wet mixture to dry combination and stir until blended and smooth.
• Note: If your ebelskiver pan is new and isn't Teflon coated, season it by preheating it to medium-hot - until water dripped onto the surface sizzles. Brush entire cooking surface generously with salad oil. Continue to heat just until oil smokes, then remove from heat and let cool completely. Wipe clean and your ebelskiver is ready for use. If your old ebelskiver seems to stick, wash its cooking surface in soapy water. Then season as directed above.
• Place a seasoned aebleskiver pan over medium heat until water sprinkled in pan sizzles. Brush each cup lightly with some of the remaining butter. Fill each cup approximately 2/3 full with batter. About 30 seconds later, a thin shell forms on the bottom of each pancake ball. Coerce unbaked batter to flow out by sticking a slender wooden or metal skewer into baked portion and gently pulling shell almost halfway up.
• Continue to rotate each pancake ball about every 30 seconds as the shell begins to set, pulling up the baked shell to let remaining batter flow out into cup. After about four turns, the ball should be almost formed and you can turn it upside down to seal.
• Continue baking, rotating the balls frequently until they are an even golden brown and a skewer inserted in center comes out clean. Using skewer, lift balls from pan when baked. Repeat with remaining batter.
• Serve immediately, or keep warm for as long as 30 minutes in a bun warmer or cloth-lined basket on an electric warming tray. Dust with powdered sugar. Break each ball in half, fill with jam, and eat out-of-hand.

AEBLESKIVER (DANISH PANCAKE BALLS)

Steps:

• Gather the ingredients.
• In a medium-size pan, lightly sauté apple pieces in 2 tablespoons of butter until softened but still firm. Sprinkle with cinnamon.
• Separate the egg whites from yolks and beat the egg whites until stiff peaks form. Set aside.
• In a different bowl, whisk egg yolks and sugar together until creamy. Set aside.
• In a medium-size bowl, sift together flour and baking powder. Set aside.
• Gradually stir in half-cups of flour at a time, alternating with half-cups of buttermilk, into the egg mixture. Mix well until all buttermilk and flour are combined into the eggs.
• Gently fold beaten egg whites into batter.
• Heat up aebleskiver pan over high heat. Once very hot, reduce the heat to medium.
• Place 1/8 teaspoon of butter into each well to grease, using a pastry brush to coat the round surface entirely.
• Spoon about 1 teaspoon of batter into each well, filling half-way, and place an apple chunk on the batter. Immediately spoon enough additional batter over the apples to cover and fill well to the top.
• Allow the pancake to cook until the sides begin to brown and pull away from the sides of the wells.
• Lightly run a knife or, in the traditional fashion, a knitting needle around the edge of each ball to loosen and then flip over to cook through for about 2 minutes.
• Remove the aebleskiver to a plate and sprinkle with powdered sugar, if using, to serve.
• Enjoy!

ORIGINAL RECIPE FOR DANISH AEBLESKIVER (PANCAKE BALLS)

Steps:

• Separate the egg whites and yolks in separate bowls.
• Whisk the sugar and egg whites fluffy and stiff. The bowl must be completely clean and dry. A tiny bit of water will make the eggs whites impossible to whisk stiff. Set aside.
• Mix the egg yolks, all-purpose flour, natron (baking soda), salt and vanilla sugar together in a separate bowl.
• Use a hand mixer to mix the ingredients while gradually adding the buttermilk. Keep mixing until the batter is uniform.
• Melt the butter and let it cool off a bit. Slowly add the cooled butter to the buttermilk mixture while whisking.
• Use a wooden spoon or similar to slowly mix the stiff eggs whites in the batter.
• You need a special Aebleskive pan for frying. You can get one online or maybe at your local kitchen store.
• Heat up the Aebleskive pan at medium heat and add a small piece of butter in each hole. Fill the holes 3/4 with the Aebleskive batter.
• When the batter starts to get firm and you can turn them over without cracking, then turn the Aebleskiver 90 degrees (using a wooden stick or similar) and let the batter flow into the pan.
• At this point there is a hole in the side of the Aebleskive. Pour a little extra batter into the hole and turn the Aebleskive another 90 degrees so that the hole gets closed.
• When the Aebleskiver have a solid surface turn them regularly so they get an even and light-brown crust.

AEBLESKIVER

Steps:

• In a large bowl, whisk egg yolks and buttermilk until blended. In another bowl, whisk flour, baking soda, salt and cinnamon. Stir into egg mixture just until moistened. In a small bowl, beat egg whites on high speed until stiff but not dry. With a rubber spatula, gently stir a fourth of the egg whites into batter. Fold in remaining egg whites. Place a greased aebleskiver pan over medium heat. In batches, pour 1 tablespoon batter into each cup. Top with a peach piece and another 1 tablespoon batter. Cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is golden brown. Serve warm with confectioners' sugar. Freeze option: Freeze cooled pancakes between layers of waxed paper in a freezer container. To use, place pancakes on an ungreased baking sheet, cover with foil and reheat in a preheated 375° oven until heated through, 5-10 minutes. Or, place on a microwave-safe plate and microwave on high until heated through, 45-90 seconds.

DANISH PANCAKES

Steps:

• In a large bowl, whisk eggs, milk and butter. In a small bowl, mix flour and 2 tablespoons sugar; add to egg mixture and mix well. Refrigerate, covered, 1 hour., Heat a lightly greased 8-in. nonstick skillet over medium heat. Stir batter. Fill a 1/4-cup measure three-fourths with batter; pour into center of pan. Quickly lift, tilt and rotate pan to coat bottom evenly. Cook until top appears dry; turn pancake and cook 15-20 seconds longer or until bottom is cooked. Remove to a wire rack. Sprinkle with 1/8 teaspoon sugar., Repeat with remaining batter and sugar, greasing pan as needed. When cool, stack pancakes with pieces of waxed paper or paper towels. Top each pancake with 3 tablespoons ice cream. Roll up; top with berries. Serve immediately.

AEBLESKIVER (DANISH PANCAKES)

Steps:

• Stir the flour, sugar, baking powder, salt, cinnamon, nutmeg, and cloves together in a large bowl; mix in the egg, milk, butter, and vanilla until just combined.
• Heat an aebleskiver pan over medium heat; prepare with cooking spray.
• Pour the batter into each cup to about 2/3 full. Allow the batter to cook in the bottom of the cup 3 to 4 minutes until golden brown. Don't forget which cup you placed the batter in first, it's all about rotation! Use a long skewer or knitting needle to lift one edge and give it a 1/4 turn. The uncooked batter will spill over into the cup, and cook. Continue lifting and turning the edges until the batter is fully cooked into a golden brown ball. Drain on paper towels.