Aebleskiver: The Danish delight taking breakfast by storm

Buttermilk pancakes can completely change our perception of breakfast or dessert treats. During one of her visits, my cousin from Copenhagen showed me how to prepare Danish aebleskiver. 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.

Although traditionally served in Denmark during the Christmas season, this dish 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 because originally, these pancakes were stuffed with pieces of fruit. Today, they are most commonly filled with jam, making them more versatile and adaptable to different tastes.

Making 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 makes the pancakes fluffy and soft.

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

Ingredients:

• 280 grams of flour,
• 3 eggs,
• 350 millilitres of buttermilk,
• 140 grams of melted butter,
• 2 teaspoons of sugar,
• 1.5 teaspoons of bicarbonate of soda,
• 1.5 teaspoons of ground cinnamon,
• 1.5 teaspoons of vanilla extract,
• a pinch of nutmeg and cardamom,
• a pinch of salt,
• raspberry jam or other favourite,
• icing sugar for sprinkling.

Step-by-step preparation:

1. Separate egg whites from the yolks. Beat the egg whites to stiff peaks with one teaspoon of sugar.
2. Mix the yolks with the remaining teaspoon of sugar and vanilla extract until smooth.
3. In a separate bowl, mix the dry ingredients: flour, bicarbonate of soda, cinnamon, nutmeg, cardamom, and salt.
4. Gradually add buttermilk to the dry ingredients, stirring to avoid lumps.
5. Add the yolks with the vanilla and 100 grams 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 rises, 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 favourite filling. Finally, sprinkle with icing sugar.