Traditional
1. In a bowl, mix flour with sugar, baking powder, cardamom, and salt. In a small bowl, beat egg to blend with milk and 2 tablespoons butter. Add liquids to dry ingredients and stir until evenly moistened.
2. Place an aebleskiver pan over medium-low heat. When pan is hot enough to make a drop of water dance, brush pancake cups lightly with melted butter and fill each to slightly below the rim with batter.
3. In about 1 1/2 minutes, thin crusts will form on bottoms of balls (centers will still be wet); pierce the crust with a slender wood skewer and gently pull shell to rotate the pancake ball until about half the cooked portion is above the cup rim and uncooked batter flows down into cup. Cook until crust on bottom of ball is again firm enough to pierce, about another minute, then rotate ball with skewer until the ridge formed as the pancake first cooked is on top. Cook, turning occasionally with skewer, until balls are evenly browned and no longer moist in the center, another 10 to 12 minutes. Check by piercing center of last pancake ball added to pan with skewer--it should come out clean--or by breaking the ball open slightly; if balls start to get too brown, turn heat to low until they are cooked in the center. Lift cooked balls from pan and serve hot (see notes). Repeat to cook remaining batter.
Nutritional analysis per pancake ball.
Nutritional Information
Calories:
88 (30% from fat)
Protein:
2.3g
Fat:
2.9g (sat 1.6)
Carbohydrate:
13g
Fiber:
0.3g
Sodium:
180mg
Cholesterol:
24mg
Makes 12 or 13 pancake balls
Serve the warm pancake balls with butter and jam or dusted with powdered sugar. To make filled aebleskiver, add about 1/2 teaspoon 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. For mile-high baking, reduce the baking powder to 2 1/2 teaspoons.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Dozen (606g) | ||
Recipe Makes: 1 Dozen | ||
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Calories: 1184 | ||
Calories from Fat: 87 (7%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.7g | 13 % | |
Saturated Fat 3.8g | 19 % | |
Monounsaturated Fat 3g | ||
Polyunsanturated Fat 1.5g | ||
Cholesterol 225.4mg | 69 % | |
Sodium 2315.9mg | 80 % | |
Potassium 712.5mg | 19 % | |
Total Carbohydrate 243.4g | 72 % | |
Dietary Fiber 4.6g | 18 % | |
Sugars, other 238.8g | ||
Protein 31.4g | 45 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1184
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