Æbelskivers (Danish Pancake Balls)
Makes approximately 20 pancake balls
Ingredients
1 Cup GF all-purpose flour* (I use King Arthur Gluten Free Measure for Measure Flour or Better Batter Original All Purpose Flour Blend)
1½ teaspoons granulated sugar
½ teaspoon baking powder
¼ teaspoon salt
2 large eggs, separated
1 Cup milk
2 Tablespoons unsalted butter, melted and slightly cooled
½ teaspoon vanilla or almond extract, optional (exclude for savory æbelskivers)
Sweet or savory filling of choice (i.e., peanut butter and chocolate chips, peanut butter and jelly, fruit jam or preserves, Nutella, goat cheese)
*If you aren’t medically required to follow a gluten free diet, use an equal amount of regular all-purpose flour in place of the GF flour blend.
Instructions
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
Separate the eggs, placing the yolks in one small mixing bowl and the whites in another. Lightly whisk the egg yolks, then whisk in the milk, butter, and extract (if using). Using an electric mixer on high speed, beat the egg whites until stiff, but not dry, peaks form.
Add the egg yolk mixture to the flour mixture and whisk until well blended. Fold in approximately one-third of the egg whites using a spatula, then fold in the rest until no white streaks remain. Use the batter immediately.
Place your æbelskivers pan over medium heat and add a small dab of unsalted butter in each well. Once the butter melts, brush each of the wells to coat them with butter.
When the butter starts to bubble, add about 1 Tablespoon of batter to each well. Working quickly, spoon ½- to 1 teaspoon of your chosen filling into the center of each pancake. Top each with another Tablespoon of batter.
Cook until the bottoms of the pancakes are lightly browned and crisp, about 3-5 minutes. Use 2 wooden skewers to turn all the pancakes and cook until lightly browned and crisp on the second side, about 3 minutes longer.