Danish Pancakes
User Reviews
4.9
Danish Pancakes
Description
Danish Pancakes begin with separating egg whites and yolks. Whipped egg whites are gently folded into a batter made from all-purpose flour, baking powder, baking soda, salt, sugar, melted butter, egg yolks, and buttermilk. This folding method gives an airy texture to the otherwise thick batter.
The batter is cooked in a specialized aebleskiver pan over medium heat, with melted butter brushed into each cup before filling. As the batter cooks and bubbles, it is carefully flipped using a skewer or fork to shape into balls, allowing the batter to fill the spherical mold fully. Cooking continues with frequent turning until the pancakes are uniformly golden and cooked through.
These pancakes have a golden crust with a tender, fluffy interior, often dusted with sugar or served with jam. The cooking method with multiple flips creates the characteristic puffed, spherical shape beloved in Danish cuisine.
Ingredients
- 2 egg whites and yolks separated, large
- 2 cups all-purpose flour (242g)
- 1 Tablespoon granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 4 Tablespoons butter melted + extra for the pan, salted
- 2 cups buttermilk
Instructions
- 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.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 223 kcal
% Daily Value*
| Calories | 223kcal | 11% |
| Carbohydrates | 29g | 10% |
| Protein | 7g | 14% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 63mg | 21% |
| Sodium | 449mg | 19% |
| Potassium | 132mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 333IU | 7% |
| Calcium | 140mg | 14% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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