Aebleskiver Danish Pancakes
User Reviews
5
Aebleskiver Danish Pancakes
Description
The recipe blends flour, baking powder, baking soda, salt, and sugar before adding buttermilk, egg yolks, melted butter, and vanilla. Separately whipped egg whites are folded gently into the batter to incorporate air for a light texture. Cooking in an aebleskiver pan with a small amount of butter in each round cavity, the batter is poured to nearly the top. The cakes are cooked slowly on medium-low to low heat to allow the centers to cook without burning the outsides. When small bubbles appear and edges turn light golden, the pancakes are flipped for even cooking on both sides.
This careful cooking produces a soft and fluffy pancake that is best served warm. Traditional accompaniments include powdered sugar, jam, or a homemade buttermilk syrup for sweetness.
The recipe includes a link to a homemade buttermilk syrup for a classic topping that complements the aebleskiver texture and flavor. Butter is added before each batch to keep pancakes from sticking while imparting subtle richness.
Ingredients
- 2 cups flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda t
- 1 teaspoon salt
- 1 Tablespoon sugar
- 2 cups buttermilk
- 2 large egg separated, egg whites beaten
- 1/2 teaspoon vanilla
- 3 Tablespoons butter plus more butter for pan, melted
Instructions
- In a large bowl, mix together dry ingredients -- flour, baking powder, baking soda, salt, and sugar. Make a well in the center for the wet ingredients.
- Add buttermilk, egg yolks (place egg whites in another mixing bowl to whip), vanilla, and melted butter. Stir together.
- Whip egg whites until stiff peaks form. Carefully fold into the mixture.
- Heat aebleskiver pan over medium-low heat. I prefer to cook them LOW and slow. I will sometimes reduce the heat to low to make sure the interiors are cooking as quickly as the exterior.
- Add some butter into each round well. Use a pastry brush, if you have one, to spread the butter in the well. Add about 1 Tablespoon of batter into each round well, filling almost to the very top.
- Watch for small bubbles to form. Use a fork or angled spatula to check to see if they are becoming light golden color. Flip when ready to cook the other side.
- Repeat and add butter before each batch. Serve warm with powdered sugar, jam, or homemade buttermilk syrup (our favorite -- recipe linked below). You can also top with fresh strawberries, Nutella, and whipped cream.
Notes
- Whip egg whites to stiff peaks before folding into batter to achieve the signature light, fluffy texture.
- Cook pancakes slowly on low heat to ensure the inside cooks fully without burning the outside.
- Butter the pan wells before each batch to prevent sticking and add flavor.
- Serve warm with powdered sugar, jam, or buttermilk syrup for traditional flavor pairing.
- Refer to the linked homemade buttermilk syrup recipe for a complementary topping.
User Reviews
Overall Rating
5
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