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Æbleskiver

Golden Danish pancake balls, crisp outside and light as air within, scented with cardamom and lemon and served hot with raspberry jam and a snowfall of icing sugar. Cooked in the dimpled cast-iron æbleskiver pan and turned with a knitting needle, they are the taste of Danish Christmas.

BreakfastDessertsVegetarianUnder 30 min
30 min15 prep · 15 cookMedium776 kcalper serving
Æbleskiver

Instructions

  1. In a bowl, whisk together 75 g plain flour, 1 tsp caster sugar, 0.5 tsp baking powder, 0.25 tsp ground cardamom and 1 pinch of fine salt so the raising agent and spice are evenly distributed.
  2. Separate 1 egg. Beat the yolk with 125 ml buttermilk and 0.25 tsp finely grated lemon zest, then pour into the dry ingredients and whisk just until smooth and thick, like a loose cake batter. Cover and rest at room temperature for 30 minutes so the flour hydrates.
  3. Whisk the reserved egg white in a clean bowl to soft peaks. Fold it into the rested batter in two additions with a spatula, keeping as much air as possible, this is what makes the æbleskiver light rather than doughy.

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Per serving

776kcal
24gprotein
100gcarbs
31gfat
4gfibre

Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.

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