Danish Pancakes
Fluffy, round Danish pancakes (æbleskiver) dusted with powdered sugar and served with raspberry jam. A quick and delightful breakfast or snack.
- Total time
- 20 min
- Servings
- 4
- Calories
- 250
- Protein
- 8g
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 2 tablespoons sugar
- 1 cup milk
- 2 large egg
- ½ cup raspberry jam
Instructions
- 1
In a medium bowl, whisk together 1 cup flour, 1 tsp baking powder, and 2 tbsp sugar. In a small bowl, beat 2 eggs with 1 cup milk.
- 2
Pour the wet ingredients into the dry and stir until just combined; the batter should be lumpy. Do not overmix.
- 3
Heat a greased æbleskiver pan over medium heat. Pour about 2 tbsp batter into each well, filling almost to the top.
- 4
Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Using a skewer or fork, flip each pancake and cook until golden brown and cooked through, another 2-3 minutes.
- 5
Serve warm, dusted with powdered sugar and with raspberry jam on the side.
Tools you’ll need
- æbleskiver pan
- mixing bowls
- whisk
- skewer or fork
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