Traditional Danish breakfast treat that's a cross between a pancake and a popover. Made using a special aebleskiver pan. Often served during Christmastime. Serve with confectioners sugar sprinkled over top. Maple syrup or jam are also delicious!
Ingredients
- white flour: 2 cups
- salt: 1 tsp
- baking soda: 1 tsp
- buttermilk: 2 cups
- eggs, separated: 3 piece
Metric Conversion
Stages of cooking
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Sift the flour, salt, and baking soda together in a bowl. Add the buttermilk and egg yolks; stir until you have a batter.
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In a separate large glass or metal mixing bowl, beat the egg whites until foamy until soft peaks form. Lift your beater or whisk straight up: the egg whites will form soft mounds rather than a sharp peak. Fold the egg whites into the prepared batter.
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Place an aebleskiver pan over medium heat; prepare each cup with cooking spray. Pour the batter into each cup to about 2/3 full. Cook until golden brown on each side, using a toothpick to flip, 1 to 2 minutes per side.
