Pronounced eb-l-skur (or something like that!) these spherical pancake balls are on repeat at our house. My Danish grandmother made these when I was growing up, and they were always such a treat! Usually I make the plain recipe to follow, but I’ve also tried some really tasty savory versions filled with herbs and cheese. The best/worst part of this dish is the special pan you’ll need to get the balls the right shape. I splurged and bought this Scanpan version a few years ago. I figured a Danish pan company was the only place to get a Danish pancake ball pan!
2 cups Milk
2 cups Flour
1 Tbl Sugar
2 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Salt
4 Tbls Butter, melted
1/2 cup Coconut Oil, melted
1 Knitting Needle or Chopstick
Mix the Milk and the juice from the Lemon. Let sit for at least 10 minutes while you make the rest of the batter. (Alternatively, substitute 2 cups of Buttermilk.)
Begin preheating the Æbleskiver pan over medium heat.
Separate the Egg whites into a bowl - preferably a KitchenAid mixing bowl - and the Egg yolks into another bowl. Beat the Egg whites on high until they are light and fluffy, like for a merengue.
Add the Flour, Sugar, Baking Powder, Baking Soda, Salt, and melted Butter to the bowl with the Egg yolks.
Slowly mix in the the Milk mixture, incorporating until the lumps are gone.
Fold in the Egg White mixture into the batter, mixing as little as possible to give the batter as much fluffiness as possible.
Using a small spoon, put about a 1/4 tsp of Coconut Oil in each of the pan divots. Fill each divot almost to the top with batter.
Wait for bubbles to form on the top of the batter, then, using the Knitting Needle or Chopstick, rotate the balls a quarter turn. Repeat all the way around the ball, until the pancake is cooked. This usually takes me about 3-4 minutes per batch, and I rotate frequently once I’ve made my first full circle.
This dish requires some practice to get the right technique down, but man is it worth it! A good YouTube video to watch on proper technique can be found here. We like to cut the Æbleskiver open and top with nutella, honey, or lemon curd.