Peachy Danish Pancake Balls (Aebleskiver)
Years ago, a friend returned from Denmark with her family recipe for aebleskiver. After hearing her rave about these tasty round treats sold in bakeries and at street markets there, I ordered an aebleskiver pan.
Kristine Chayes, Smithtown, NY
Prep: 20 min.
Cook: 5 min./batch Makes: about 3 dozen
3 large eggs, separated, room temperature 2 cups buttermilk
2 cups all-purpose flour 1 tsp. baking soda
1 tsp. salt
1/2 tsp. ground cinnamon 2 medium peaches, peeled and chopped Confectioners’ sugar
1. In a large bowl, whisk egg yolks and buttermilk until blended. In another bowl, whisk flour, baking soda, salt and cinnamon. Stir into egg mixture just until moistened. In a small bowl, beat the egg whites on high speed until stiff but not dry. With a rubber spatula, gently stir a fourth of the egg whites into batter. Fold in remaining egg whites.
2. Place a greased aebleskiver pan over medium heat. In batches, pour 1 Tbsp. batter into each cup. Top with a peach piece and another 1 Tbsp. batter. Cook until bottoms are golden brown and bubbles on top begin to pop. Turn; cook until the second side is golden brown. Serve warm with confectioners’ sugar.
FREEZE OPTION Freeze cooled pancake balls between layers of waxed paper in a freezer container. To use, place the pancake balls on an ungreased baking sheet, cover with foil and bake in a preheated
375° oven until heated through, 5-10 minutes. Or, place on a microwavesafe plate and microwave on high until heated through, 45-90 seconds.
4 PIECES 160 cal., 2g fat (1g sat. fat), 64mg chol., 530mg sod., 27g carb.
(5g sugars, 1g fiber), 7g pro.
DIABETIC EXCHANGES 2 starch.
TEST KITCHEN TIP You can substitute nutmeg and apples for the cinnamon and peaches. Or fill the aebleskivers with small pieces of cheese, cooked vegetables or cooked meat for a tasty and unique appetizer. Use basil, garlic, onion powder or any other favorite savory spice.