Blood or­ange & car­damom pancakes (ae­bleskiver)

Easy Cook - - EASTER HYGGE -

Makes 24 Prep 30 mins Cook 20 mins 45p a pan­cake 49 kcals, 2g fat, 1g sat. fat, 1g sugar

125g plain flour

½ tsp bak­ing pow­der

½ tsp ground car­damom

200ml but­ter­milk

2 large eggs, sep­a­rated zest of

1 blood or­ange

1 tbsp blood or­ange juice

50g but­ter, melted and cooled,

plus ex­tra for greas­ing

1 tbsp caster sugar ic­ing sugar, to dust

In a large bowl, com­bine the flour, bak­ing pow­der, car­damom and a pinch of salt. In an­other bowl, mix the but­ter­milk, egg yolks, or­ange zest and juice and the but­ter. Pour the wet in­gre­di­ents into the dry and whisk to cre­ate a smooth bat­ter.

Whisk the egg whites un­til stiff peaks form, then add the caster sugar, whisk again, then fold into the bat­ter.

But­ter an ae­bleskiver pan and set over a medium-high heat. Spoon 1 tbsp bat­ter into each hole and al­low to cook and set for about 1 min. Use a skewer or pointed palette knife to flip the pancakes around forty de­grees, then add a bit more bat­ter, al­low to set and flip again, cook­ing and ro­tat­ing un­til you have a golden puffed pan­cake ball. Al­ter­na­tively, drop spoon­fuls of bat­ter into a but­tered non-stick fry­ing pan and cook for sev­eral mins on each side. Dust with ic­ing sugar and serve hot.

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