Æbleskiver - Danish Pancake Puffs

Makes about 20 

Prep: 30 minutes

Cook: 30 minutes

Recipe

• 50 g / 1.75 oz butter, melted
• 250 g / 8.8 oz flour
• 2 tsp baking soda
• 2½ tsp ground cardamom
• 2 tbsp sugar
• ½ tsp salt
• ½ lemon, zest (optional)
• 2 eggs
• 4 dl / 1.7 cups buttermilk
• Butter for frying

Method

• Melt butter and set aside.
• Mix flour, baking soda, cardamom, sugar, salt and grated lemon zest (approx. 1 tbsp) in a bowl.
• Divide the eggs into yolks and whites. Add the yolks to the dry ingredients, along with the buttermilk and melted butter. Mix well until combined.
• Whip the egg whites until stiff and fold into the dough. Fold in the egg whites carefully to ensure a fluffy dough.
• Refrigerate the dough for 20 minutes.
• As needed, transfer the dough to a jug or piping bag so you can easily add dough to the æbleskiver pan. You can also ladle the dough into the pan.
• Heat the æbleskiver pan over medium heat and add a little butter in each dimple. Fill each dimple three-quarters of the way up with dough.
• When a crust has formed, add a little more dough to each dimple as needed and turn upside down using a fork or meat skewers. Turn a few times while cooking to ensure a nice round shape. The total cooking time is about five minutes.
• Keep warm under a tea towel or at 50°C / 120°F  in the oven.
• Serve warm æbleskiver with a dusting of icing sugar and your favourite jam.