Æbleskiver (Pancake Puffs or Pancake Balls)
A Danish tradition typically enjoyed around Christmas time (but I think you can enjoy them any time of the year). These puffy Danish pancake balls are sweet delights typically served with powdered sugar and strawberry jam, although I have elevated them slightly this time with boozy strawberry coulis. Æbleskiver literally translates to apple slices, although we don't add these into the batter. You do need a special Æbleskiver pan (see below).These are perfect for breakfast, afternoon tea, or a sweet after dinner treat.
Equipment
- 1 Aebleskiver pan
- Blender
- Sieve or fine mesh strainer
Ingredients
Æbleskiver
- 2 cups buttermilk
- 2 cups flour
- 3 eggs, yolks and whites separated.
- 1 tsp baking powder
- ½ tsp salt
- 1 tsp baking soda
- 2 tbsp sugar
- powdered sugar
- strawberry jam
Boozy Strawberry Coulis
- ½ cup sugar
- 3 tbsp water
- 12 oz frozen strawberries, thawed
- 1 tbsp Grand Marnier (orange liqueur)
Instructions
Prepare Æbleskiver
- Beat egg yolks, add sugar, salt, buttermilk, flour, baking soda and baking powder.
- Beat egg whites until slightly stiffened.
- Add egg whites to flour mixture.
- Melt butter, place Æbleskiver pan on stove on medium heat. Brush butter into each hole. Ladle mixture into each hole about ¾ full. Cook about 2 minutes, and then turn carefully over on the other side (I use a wooden tool some people use a knitting needle), trying to spill some of the mixture into the hole as you are turning to make the pancake puff a little fluffy. Continue turning until the balls turn a nice golden color and are cooked all the way through.
- Keep warm until ready to serve.
Prepare Coulis
- Combine sugar and water in a small sauce pot over medium heat. Stir to combine and until mixture is thickened. Remove from heat.
- Combine frozen strawberries and sugar syrup in a blender, and blend until mixture is smooth and pureed.
- Pour puree over sieve over a medium sized bowl. Stir and push mixture into bowl until all liquid has been pushed through.
- Add liqueur to mixture (if wanted). Stir to combine well.
- Store in fridge for 5-7 days or freezer for 2-3 months.
- Aebleskive Pan : This is the pan that I have and have used for years. You can use a cast iron pan as well, but this one is very easy to use.
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