Æbleskiver (20 pancake balls)
250 g all purpose wheat flour
1/4 tablespoon salt
1/2 tablespoon baking soda
1 tablespoon vanilla sugar
4 dl butter milk
100 g melted butter
1 tablespoon sugar
How to make the batter
Separate the egg whites and yolks in separate bowls.
Whisk the sugar and egg whites fluffy and stiff in a separate, dry bowl.
Mix the egg yolks, all-purpose flour, baking soda, salt and vanilla sugar together in another bowl.
Add the buttermilk to the dry ingredients and mix it with a hand mixer until the batter is uniform.
Melt the butter and let it cool off for a while, then add it to the buttermilk mixture while whisking.
Use a wooden ustensil to mix the stiff eggs whites in the batter.
You need a pancake ball pan for frying. You can order a pan online, if you can’t find one in your local store.
The pan should be heated at medium heat and a small piece of butter should be added in each hole. Fill the holes 3/4 with the batter.
Once the batter starts to get firm, you can turn the pancake balls over with a fork or a wooden stick. When the pancake balls have a solid surface, you can turn them regularly so they get an even crust.
To be served with jam and sugar