Recipe courtesy of Grethe Petersen
Recipe courtesy of Grethe Petersen
Watch how to make this recipe.
Danish Pancake Balls
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- Level: Easy
- Total: 35 min
- Active: 35 min
- Yield: 10 to 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 131
- Total Fat
- 3 g
- Saturated Fat
- 1 g
- Carbohydrates
- 21 g
- Dietary Fiber
- 1 g
- Sugar
- 5 g
- Protein
- 5 g
- Cholesterol
- 48 mg
- Sodium
- 231 mg
- Level: Easy
- Total: 35 min
- Active: 35 min
- Yield: 10 to 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 131
- Total Fat
- 3 g
- Saturated Fat
- 1 g
- Carbohydrates
- 21 g
- Dietary Fiber
- 1 g
- Sugar
- 5 g
- Protein
- 5 g
- Cholesterol
- 48 mg
- Sodium
- 231 mg
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.
