Discover the secret to perfect Danish aebleskiver pancakes

These buttermilk pancakes can completely transform your perception of breakfast or dessert delights. My cousin from Copenhagen showed me how to prepare Danish aebleskiver during one of her visits. These unique, round pancakes amazed me with their fluffiness and delicate taste. Compared to traditional fritters, aebleskiver are much lighter, and their filling – usually jam – gives them a special character.

This dish, though traditionally served in Denmark during the Christmas season, has gained popularity worldwide, especially in the United States, where it is often enjoyed for breakfast. Interestingly, the literal translation of "aebleskiver" is apple slices, as these pancakes were originally stuffed with pieces of fruit. Today, they are most commonly filled with jam, making them more versatile and adaptable to different tastes.

Preparing Danish buttermilk pancakes is not difficult, although it requires a few steps to achieve the perfect batter consistency and a golden crust. The key to success is the right combination of ingredients and the cooking method that keeps the pancakes fluffy and soft.

Here's a recipe that will guide you step-by-step on how to make pancakes that will win over every palate:

Ingredients:

• 2 cups of flour
• 3 eggs
• 1.5 cups of buttermilk
• 10 tablespoons of melted butter
• 2 teaspoons of sugar
• 1/2 teaspoon of baking soda
• 1/2 teaspoon of cinnamon
• 1/2 teaspoon of vanilla extract
• A pinch of nutmeg and cardamom
• A pinch of salt
• Raspberry jam or other favorite filling
• Powdered sugar for sprinkling

Step-by-step preparation:

1. Separate egg whites from yolks. Beat egg whites to stiff peaks with one teaspoon of sugar.
2. Mix yolks with the remaining teaspoon of sugar and vanilla extract until smooth.
3. In a separate bowl, mix dry ingredients: flour, baking soda, cinnamon, nutmeg, cardamom, and salt.
4. Gradually add buttermilk to the dry ingredients, stirring to avoid lumps.
5. Add yolks with vanilla and seven tablespoons of melted butter to the batter. Finally, gently fold the beaten egg whites to keep the batter fluffy.
6. Let the batter sit in the refrigerator for 10 minutes.

Cooking:

1. Heat a pan and brush it with the remaining butter.
2. Place a tablespoon of batter on the pan, forming small round pancakes.
3. When the batter starts to rise, turn the pancakes to the other side – you can use chopsticks or a fork for this. Cook them until they are golden on both sides.
4. Cut the finished pancakes and fill them with raspberry jam or another favorite filling. Finally, sprinkle with powdered sugar.