Danish Æbleskiver Pancake Puffs
Light golden Danish pancake puffs served warm with raspberry jam and powdered sugar.
Equipment
- Æbleskiver pan
- Hand mixer
- Two wooden skewers
- Mixing bowls
Ingredients
Pancake Puffs
- 2 cup all-purpose flour
- 2 tbsp granulated sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
- 2 cup buttermilk
- 3 large eggs separated
- 4 tbsp unsalted butter melted, plus more for the pan
- 1/2 cup raspberry jam for serving
- 2 tbsp powdered sugar for serving
Instructions
Make the batter:
- Whisk the flour, sugar, baking powder, baking soda, and salt in a large bowl.
- Whisk the buttermilk, egg yolks, and melted butter in a second bowl. Add to the dry ingredients and stir just until combined.
- Beat the egg whites to soft peaks, then gently fold them into the batter.
Cook the puffs:
- Heat an æbleskiver pan over medium heat and brush each well with butter. Fill each well about three-quarters full.
- When the edges are set, use two skewers to turn each puff a quarter turn. Continue turning every 30 seconds until round, golden, and cooked through, about 4 to 5 minutes total per batch.
Serve:
- Transfer to a plate, dust with powdered sugar, and serve warm with raspberry jam.
Notes
- Do not overmix the batter or the puffs will be dense.
- Keep the pan at medium heat so the centers cook before the outside browns too much.
- Use two skewers to turn the puffs gradually.
Nutrition
Calories: 95kcalCarbohydrates: 14gProtein: 3gFat: 4gSaturated Fat: 2gCholesterol: 35mgSodium: 100mgSugar: 5g