- Cooking Time:
- Servings: 3 dozen
- Preparation Time:
BackstoryOK, I am only posting this recipe because I caught that crazy commercial for the NEW “Pancake Puff” pan on television over the Christmas weekend. Since I happened to be cooking up these little Danish invented morsels of deliciousness for breakfast on Christmas Eve, I got a little annoyed. Like this pancake puff thing is a NEW idea. This is the way the Danes have made pancakes for centuries, starting with the first dented shield on the battlefield. Or at least if you believe the legend. These are not the typical Flapjack type of pan cake seen on most American breakfast tables.
I have included a picture of a more traditional pan, which incidently looks just like my 15 year old pan.
If you are ever driving up, or down, the California coast line, stop in at the Solvang Restaurant in Solvang, CA for a traditional Danish Breakfast.
- 2 Large Eggs - Separated (or 3 Medium Eggs)
- 1 tsp Sugar
- 2 cups of Buttermilk
- 3 TB Melted Butter
- 1/2 tsp salt
- 2 1/2 Cups AP-Flour
- 1 1/4 tsp Baking Soda
- 1/2 tsp Mace
- 1/4 tsp Cardamom
- 1/2 tsp Cream of Tarter
- In a bowl or large glass pouring pitcher, beat yolks until light in color, add sugar and beat until thick.
- Add buttermilk, Melted Butter and Salt, stirring until well combined
- In a separate bowl, mix flour, baking soda, and spices with a whisk.
- Add flour mixture to the egg yolk mixture and stir well.
- In another clean bowl, beat egg whites with 1/4 tsp cream of tarter until stiff peaks form.
- Fold egg whites into batter in two batches.
- Warm aebleskiver pan on medium heat (You will probably have to adjust heat after the first batch, I always burn the first batch)
- Add a small amount of vegetable oil, butter or lard to each one of the seven indentions.
- Fill each indention only about 2/3 full.
- Cook until bubbly on top, just like regular pancakes, then, utilizing the traditional knitting needle, a bamboo skewer, or my favorite, a fondue fork, turn the dough balls over to obtain a round shape. (This takes a little practice)
- Serve with traditional Raspberry preserves and powdered sugar.
- Lingonberry, while Swedish, also goes very nicely as well as Black Current.
- They may also be served in American fashion with Maple syrup (I prefer Grade B to Grade A Dark amber)