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Golden aebleskiver pancake balls dusted with powdered sugar in a cast iron pan

Aebleskiver (Danish Pancake Balls)

Golden Danish pancake balls with a soft, fluffy center, cooked in a special pan and served warm with jam and powdered sugar.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 21 aebleskiver
Cuisine: Danish
Ingredients Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¼ teaspoon ground cardamom optional
  • 2 large eggs separated
  • 2 cups buttermilk
  • 4 tablespoons unsalted butter melted, plus more for the pan
  • 1 teaspoon vanilla extract
  • For serving: powdered sugar and jam
  • Optional fillings: jam chocolate chips, or small pieces of apple

Method
 

  1. Whisk the flour, sugar, baking powder, baking soda, salt, and cardamom if using in a large bowl.
  2. In a second bowl, whisk the egg yolks with the buttermilk, melted butter, and vanilla.
  3. Pour the wet mixture into the dry and stir gently until just combined.
  4. Beat the egg whites until they hold soft peaks.
  5. Fold the whipped whites into the batter gently until no streaks remain.
  6. Heat the aebleskiver pan over medium heat and butter each well.
  7. Fill each well about three-quarters full; add a filling in the center if using, then top with a little more batter.
  8. Cook 2 to 3 minutes until the bottoms are golden, then turn with a skewer a quarter turn at a time until all sides are golden and a skewer comes out clean.
  9. Dust with powdered sugar and serve warm with jam.

Notes

Fold the egg whites in gently to keep the centers light and fluffy; do not stir them in. Medium heat is best; lower it if the outsides brown before the centers set. A wooden skewer, knitting needle, or chopstick all work for turning. Fillings: jam, chocolate chips, or small pieces of apple. Storage: refrigerate up to 2 days, or freeze up to 1 month; reheat in a 350°F oven.