Æbleskiver recipe

Danish Christmas pancake balls whose lightness comes from whipped egg whites folded in at the last moment, and from cardamom.

55 minutesmedium11 ingredients

Ingredients

• 3 eggs
• 500 ml buttermilk
• 250 g all-purpose flour
• 1 tsp ground cardamom
• 40 g sugar
• 1 tsp baking soda
• 1 lemon zest
• 1 pinch salt
• 50 g butter
• 2 tbsp icing sugar
• 100 g jam

How to make Æbleskiver

1. Whisk 250 g flour, 40 g sugar, 1 tsp baking soda, 1 tsp ground cardamom, the zest of 1 lemon and 1/2 tsp salt in a large bowl.
2. Separate 3 eggs. Beat the yolks with 500 ml buttermilk and 50 g melted butter.
3. Stir the wet mixture into the dry one until just smooth and let it rest 20 minutes.
4. Whip the 3 egg whites to stiff peaks and fold them in in two additions, keeping the air. Skip this and you get dense balls, not aebleskiver.
5. Heat a cast iron aebleskiver pan over medium heat and drop 1/2 tsp butter into each hollow.
6. Fill each hollow almost to the rim and cook 2 to 3 minutes, until the edge sets and the base is golden.
7. Turn each ball a quarter turn with a knitting needle or skewer so the raw batter runs down, and keep turning until round and golden, 5 to 6 minutes in all.
8. Serve hot, dusted with icing sugar, with raspberry or strawberry jam for dipping.

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