Recipe courtesy of Grethe Petersen
Danish Pancake Balls
Total:
35 min
Active:
35 min
Yield:
10 to 12 servings
Level:
Easy
Total:
35 min
Active:
35 min
Yield:
10 to 12 servings
Level:
Easy

Ingredients

Directions

Special equipment: an electric hand mixer, a Danish ebelskiver pan and wooden skewers

Add the egg whites to a bowl and whip with an electric hand mixer until stiff peaks form. Mix together the flour, granulated sugar, baking powder, baking soda and salt in a large bowl. Add the egg yolks and buttermilk to the dry ingredients and mix thoroughly with a wooden spoon until no lumps remain. Gently fold in the beaten egg whites. Transfer the batter to a pitcher for easy pouring into the pan.

Heat the ebelskiver pan over medium heat. Drizzle each hole with approximately 2 tablespoons of canola oil. Test the heat of the pan with a teaspoon of the batter; it should bubble immediately. When the pan is hot enough, fill each hole to the top with the batter. Cook 2 to 3 minutes, then poke the middle of each pancake ball with a skewer and give the pancake ball a quarter turn. Wait 1 minute, then turn completely over. Cook 2 to 3 minutes more. The pancake balls are done once a skewer inserted into the center comes out clean.

Dust with confectioners' sugar and serve topped with strawberry jam.

A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.

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