Recipe

Danish Pancake Balls (aebleskiver) Recipe

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Ingredients

Directions

Step #1 In a bowl, cardamom, mix flour with sugar, baking powder, & salt.
Step #2 In a small bowl, beat egg to mix with milk & 2 tbsps butter.
Step #3 Add liquids to dry ingredients & stir until evenly moistened.
Step #4 Place an aebleskiver pan over medium-low heat.
Step #5 When pan is hot enough to make a drop of water dance, brush pancake c lightly with melted butter & fill each to slightly below the rim with batter.
Step #6 In about 1 1/2 mins, thin crusts will form on bottoms of balls (centers will still be wet); pierce the crust with a slender wood skewer & carefully pull shell to rotate the pancake ball until about half the cooked portion is above the c rim & uncooked batter flows down into c.
Step #7 Cook until crust on bottom of ball is again firm enough to pierce, about another min, then rotate ball with skewer until the ridge formed as the pancake first cooked is on top.
Step #8 Cook, until balls are evenly browned & no longer moist in the center, turning every once in awhile with skewer, another 10 to 12 mins.
Step #9 Check by piercing center of last pancake ball added to pan with skewer--it should come out clean--or by breaking the ball open slightly; if balls start to get too brown, turn heat to low until they are cooked in the center.
Step #10 Lift cooked balls from pan & serve hot (see notes).
Step #11 Repeat to cook remaining batter.
Step #12 Nutritional analysis per pancake ball.
Enjoy the Danish Pancake Balls (Aebleskiver) recipe

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