Any way you spell them, these Danish puff pancakes are a fun little treat to make. Be sure to watch some videos on how to turn them to get them to turn out right. We make these for a special breakfast every Father's Day. Please note you need a special abelskivver pan to make these turn out as the spheres above.
|Ingredient||Measure||1 batch||2 batches||2.5 batches||3 batches|
|serves ~4||serves ~6||serves 7-8||serves 8+|
- vegetable oil or nonstick spray
- crochet hook, knitting needle, or bamboo skewer for turning
- Sift all dry ingredients together in a large bowl.
- Stir in buttermilk.
- In two small bowls, separate eggs. With an electric mixer, beat egg whites on high until stiff. The whites should form soft peaks when you lift the beaters out of the bowl.
- Add egg yolks to buttermilk batter. With an electric mixer, beat until egg yolks are thoroughly distributed and combined into batter.
- Fold egg whites into buttermilk batter.
- With a pastry brush, brush a little oil in each abelskivver cup. You can also spray with nonstick spray if you prefer.
- Fill each cup with batter (just almost to the top of each cup).
- When each cake starts to bubble and cook around the edges, turn with a crochet hook, knitting needle, or bamboo skewer.
- Let cook a little, then turn again, continuing around to form a ball. Continue turning until center is cooked through and outside is lightly browned.
- Use hook/needle/skewer to remove abelskivvers to plate, and repeat steps 6-9 for remaining batter.
We serve with butter and maple syrup. You can also top with powdered sugar.
Here's a printable PDF: Abelskivvers recipe
Top photo credit: Chriss