Danish Pancakes

Steps

1. Separate [[eggs]] eggs. Beat the whites with a mixer until stiff peaks form.
2. In a large bowl, stir together [[flour]] flour, [[sugar]] sugar, [[bp]] baking powder, [[soda]] baking soda and [[salt]] salt.
3. Add the yolks, [[butter]] melted butter and [[buttermilk]] buttermilk. Mix just until combined.
4. Fold in the egg whites gently. The batter will be thick.
5. Heat the aebleskiver pan over medium heat. Brush each cup with butter and fill almost to the top (about 2 tbsp).
6. When the edges bubble, use a skewer or chopstick to turn each one a quarter to half turn so the raw batter runs into the cup. Keep turning until they’re round, golden all over and cooked through.
7. Dust with powdered sugar. Serve with jam (traditional), honey or syrup.

Notes

• Needs an aebleskiver pan.
• The original lists the flour as “4 cups (242g)”, but 4 cups is about 500g. Go by the cups.
• Nutrition is the source’s, per serving.