Recipe courtesy of Grethe Petersen

Danish Pancake Balls

  • Level: Easy
  • Total: 35 min
  • Active: 35 min
  • Yield: 10 to 12 servings
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Ingredients

3 large eggs, separated

2 cups all-purpose flour

2 tablespoons granulated sugar

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

2 cups buttermilk

Canola oil, for greasing pan

Confectioners' sugar, for dusting

Strawberry jam, for topping

Directions

Special equipment:
an electric hand mixer, a Danish ebelskiver pan and wooden skewers
  1. 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.
  2. 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.
  3. Dust with confectioners' sugar and serve topped with strawberry jam.
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