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