Æbleskiver (Danish Spherical Pancakes)

Name: Æbleskiver (Danish Spherical Pancakes)
Ingredients: 2 egg whites; 2 cups (480 ml) all-purpose flour; 2 teaspoons (10 ml) baking powder; 1 tablespoon (15 ml) white sugar; ½ teaspoon (5 ml) baking soda; ½ teaspoon (5 ml) salt; 4 tablespoons (60 ml) butter, melted; 2 cups (480 ml) buttermilk; 1 cup (240 ml) vegetable oil, for frying

Æbleskiver or ebleskiver (literally "apple slices") are traditional Danish cakes, somewhat similar in texture to American pancakes.

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Ingredients

2 egg whites
2 cups (480 ml) all-purpose flour
2 teaspoons (10 ml) baking powder
1 tablespoon (15 ml) white sugar
½ teaspoon (5 ml) baking soda
½ teaspoon (5 ml) salt
4 tablespoons (60 ml) butter, melted
2 cups (480 ml) buttermilk
1 cup (240 ml) vegetable oil, for frying

Steps

Beat the whites until stiff.
Mix together the flour, baking powder, salt, baking soda, sugar, melted butter and buttermilk at one time and beat until smooth. Gently fold in the egg whites last.
Put about 1 tablespoon (15 ml) of vegetable oil in the bottom of each æbleskiver pan cup and heat until hot. Pour in about 2 tablespoons (30 ml) of the batter into each cup.
As soon as they get bubbly around the edge, turn them quickly. Alternatively, you can turn them halfway first, so that the baked crusts protruding from the pan will look like the Sydney Opera House. And after a while you turn them the remaining 90°. This will give them a perfect ball-shape. Danish cooks use a long knitting needle, but a fork will work.
Continue cooking, turning the ball to keep it from burning.

More recipes with eggs, flour, baking powder, baking soda, butter or buttermilk

Adapted from “Æbleskiver (Danish Spherical Pancakes)” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.