Aebleskiver (Danish Stuffed Pancakes)

🧂 Ingredients

• 2 large egg whites
• 2 cups all-purpose flour

  (spoon and leveled)
• 1 tablespoon sugar
• 2 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 2 cups buttermilk
• 2 large egg yolks
• 4 tablespoon butter

  (melted and cooled slightly, plus more for the pan)
• ½ cup jam

  (or your preferred filling, optional)

Instructions

• 1 Using a stand mixer or hand mixer, beat the egg whites on high speed until stiff
  peaks form. Set aside.
• 2 In a separate, large mixing bowl, mix together the flour, sugar, baking powder,
  baking soda, and salt until well combined. Add in the buttermilk, egg yolks, and
  melted butter, and stir only until everything is incorporated.
• 3 Gently fold the beaten egg whites into the aebleskiver batter using a silicone
  spatula. *The batter will be thick.
• 4 Place your aebleskiver pan over medium heat. Once hot, brush each cup with some
  melted butter and then pour about 2 tablespoons of batter into each cup. *If you
  want to fill your pancakes, add 1 tablespoon of batter to the pan, followed by a
  small scoop of jam or filling, and then the second tablespoon of batter.
• 5 When the aebleskivers begin to bubble around the edges, you'll want to flip them
  halfway, allowing the batter to pour into the bottom of the cup. Then, turn them
  the rest of the way to finish the sphere and let them cook until they are golden
  brown. *Traditional Danish cooks use a knitting needle to flip the pancakes, but
  you can use a fork, chopstick, or wooden skewer.
• 6 Transfer the cooked aebleskivers to a serving platter and dust with powdered
  sugar. Serve immediately with jam, honey, or syrup.

Nutrition Info