Aebleskiver (Danish Pancake Balls)

Aebleskiver are light, melt-in-your-mouth pancake balls that taste like a cross between a pancake and a donut. 

Aebleskiver (Danish Pancake Balls)

Ingredients:

1 1/4 cups All-purpose Flour

3 tbsp granulated Sugar

2 3/4 tsp Baking Powder

1/4 tsp ground Cardamom

1/4 tsp ground Nutmeg

1 tsp Vanilla

1/4 tsp Salt

1 large Egg

1 cup Milk

2 tbsp Butter, melted

1/4 cup Canola Oil

1/4 cup Powdered Sugar
Apple Syrup (optional)
Butter and Jam (optional)

Tool:
Aebleskiver Pan or Takoyaki Pan

Instructions:

Pre-heat oven to 190°C.

Pour 1/2 teaspoon of oil into each of an aebleskiver pan.

In a large bowl, mix flour with sugar, baking powder, cardamom, nutmeg, and salt.

In a small bowl, beat egg to blend with milk, vanilla, and butter.

Add the mixture to dry ingredients and stir until evenly moistened.

Pour batter into oiled  aebleskiver cup until each is about 3/4 full.

Bake for 8 minutes then take out of oven and turn each one over by piercing the crust with a slender wood skewer, and gently pulling shell to rotate the pancake ball until about half the cooked portion is above the cup rim and uncooked batter flows down into cup.
Bake again for 8 more minutes until balls are evenly browned and no longer moist in the center.
Check by piercing center with skewer, it should come out clean; or by breaking the ball open slightly. Lift cooked balls from pan and serve warm, with butter and jam, apple syrup, or dust with powdered sugar.


Note:
To make filled aebleskiver, add about 1/2 tsp jam to the batter in each cup just before you make the first turn.
Serve the pancake balls as they are cooked, or keep warm in a napkin-lined basket until all are ready.
The batter can also be cooked on a lightly buttered griddle over medium heat to make light, tender pancakes.