To make aebleskiver (or Danish pancake balls), you need a specialty cast-iron pan (called either a Danish cake pan, aebleskiver pan, or munk pan). Danish pancake balls make a wonderful start to any morning.
Preparation time: 10 minutes
Cooking time: 2 to 3 minutes
Yield: 4 dozen balls
2 cups all-purpose flour
2 tablespoons sugar
1 teaspoon baking soda
1 teaspoon cardamom
3/4 teaspoon salt
3 eggs
2 tablespoons butter
1 cup sour cream
2/3 cup milk
2 tablespoons melted butter or vegetable oil for greasing wells
Set the aebleskiver pan on the stove burner on medium-low heat.
In a large bowl, sift the flour, sugar, baking soda, cardamom, and salt together.
Separate the eggs, placing the yolks in a medium-sized bowl and the whites in a small bowl.
Set the whites aside.
Melt the butter in a small saucepan on the stove.
You can also microwave it in a small bowl.
Add the butter, sour cream, and milk to the yolks.
Mix to combine.
Make a well in the center of the dry ingredients and add the liquid mixture.
Stir until well blended.
Beat the egg whites.
Gently fold the beaten egg whites into the batter.
Test the pan by dropping a few drops of water on it.
If drops dance in small beads, then the temperature is correct.
Add about 1/2 teaspoon of melted butter or vegetable oil into the wells and allow to heat.
Pour the batter into the wells, filling slightly over 1/2 full.
Re-oil the wells with each batch.
Cook until the sides are set and golden.
Use wooden skewers or a fork to turn the aebleskiver frequently to brown evenly.
Don’t pierce.
Insert a wooden pick in the center of an aebleskiver to test for doneness.
It’s done when the pick comes out clean.
Remove from the pan and sprinkle immediately with confectioners’ sugar.
Serve with jam.
Per serving: Calories 63 (From fat 39); Fat 4g (Saturated 3g); Cholesterol 24mg; Sodium 47mg; Carbohydrate 5g (Dietary fiber 0g); Protein 1g.
