Aebleskiver Danish Jam-stuffed Pancakes Balls

• portions: 35 servings
• temps actif: 15 minutes
• temps total: 30 minutes

Ingrédients

2 cups all-purpose flour (, sifted (not necessary but will produce the fluffiest results)

1 tablespoon granulated sugar

zest of one lemon

1 teaspoon ground cardamom

1 teaspooon baking soda

1/4 teaspoon salt

1 teaspoon pure vanilla extract or vanilla bean paste (, or 1 vanilla pod scraped)

1 3/4 cups buttermilk

4 tablespoons butter (, melted and let cool a few minutes)

3 large eggs (, yolks and whites separated)

Instructions

Get the pan heating over medium-low to medium heat.

In a large mixing bowl, stir together the flour, sugar, baking soda, cardamom and salt. Add the egg yolks, lemon zest, vanilla, and buttermilk and mix until smooth. Add the melted butter (not super hot) and mix until combined.

In a separate bowl, beat the egg whites with an electric mixer until stiff peaks form. Fold the egg whites into the batter. Gently break up any large lumps but it's fine if a few small ones remain.

Place a little butter into each cup. Once hot pour 1 tablespoon of batter into each well, top batter with 1 teaspoon of jam, then top with another tablespoon of batter.

Let the batter cook until it begins to bubble around the edges (approx. 4 minutes), use a wooden skewer, chopstick, or fork to gently flip them over half way, letting the batter slide around to fill in the bottom of the cup. You can "top off" the aebleskiver by piping or spooning a little extra batter into the center before making the final turn. This will ensure that the very bottom of the ball is sealed. When both sides have browned (approx. 3 more minutes), remove to a plate, and repeat process until all batter has been used.

If your aebleskiver are not quite as browned as you like, you can continue to rotate them until they're browned to your liking.

Sprinkle with powdered sugar, and serve the aebleskiver immediately while they're hot. ** OR **

Place hot in a bowl at the table, letting guests help themselves.

To serve them like the Danish, each guest should have a small mound of powdered sugar and jam on their plates with more at the table for refills.

The aebleskiver are eaten with your fingers, first dipped in the jam followed by the powdered sugar,

Notes

https://blakehillpreserves.com/blogs/recipes/ebelskiver

Nonstick Pan with lid, 12 Cups https://a.co/d/hyO2wZ4

When you attempt to turn the aebleskiver, it should slide very easily.  If it doesn’t slide easily it’s either not yet cooked enough, the pan isn’t seasoned enough (if you’re using cast iron),or there isn’t enough grease in it.  Additionally, there’s often something about the first round that never goes quite as well as all the subsequent rounds.  Once you have that initial “film” built up from the first round, it all goes smoothly from there.

Common jams in Denmark include strawberry, raspberry, cherry, plum, and lingonberry.

Nutrition

• Taille de Portion: 1 aebleskive
• Calories: 52 kcal
• Lipides Totaux: 2 g
• Lipides Saturés: 1 g
• Lipides Insaturés: 1.2 g
• Cholestérol: 19 mg
• Sodium: 53 mg
• Glucides Totaux: 6 g
• Fibres Diététiques: 0.2 g
• Sucres Totaux: 1 g
• Protéines: 2 g