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Golden Danish æbleskiver pancake puffs dusted with powdered sugar and served with raspberry jam.

Danish Æbleskiver Pancake Puffs

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Light golden Danish pancake puffs served warm with raspberry jam and powdered sugar.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 24 puffs
Course: Dessert
Cuisine: Danish
Calories: 95
Ingredients Equipment Method Nutrition Notes

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

Equipment

  • Æbleskiver pan
  • Hand mixer
  • Two wooden skewers
  • Mixing bowls

Method
 

Make the batter:
  1. Whisk the flour, sugar, baking powder, baking soda, and salt in a large bowl.
  2. Whisk the buttermilk, egg yolks, and melted butter in a second bowl. Add to the dry ingredients and stir just until combined.
  3. Beat the egg whites to soft peaks, then gently fold them into the batter.
Cook the puffs:
  1. Heat an æbleskiver pan over medium heat and brush each well with butter. Fill each well about three-quarters full.
  2. 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:
  1. Transfer to a plate, dust with powdered sugar, and serve warm with raspberry jam.

Nutrition

Calories: 95kcalCarbohydrates: 14gProtein: 3gFat: 4gSaturated Fat: 2gCholesterol: 35mgSodium: 100mgSugar: 5g

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.