Aebleskiver Danish Pancake Balls

Ingredients

• 2 cups all-purpose flour
• 2 tablespoons granulated sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine salt
• 1/2 teaspoon ground cardamom
• 2 cups buttermilk
• 3 large eggs, separated
• 4 tablespoons unsalted butter, melted, plus more for the pan
• 1 teaspoon grated lemon zest
• Raspberry jam and powdered sugar, for serving

Before you cook

• Whisk the flour, sugar, baking powder, baking soda, salt and cardamom together in a large bowl.
• Beat the buttermilk, egg yolks, melted butter and lemon zest together in a second bowl.
• Stir the wet mixture into the dry ingredients until just combined.
• Whip the egg whites to stiff peaks in a clean bowl.
• Fold the whites into the batter in two additions so it stays airy.

Steps

1. Set an aebleskiver pan over medium-low heat for three minutes until it is evenly hot.
2. Drop about half a teaspoon of butter into each well and let it sizzle.
3. Fill each well nearly to the rim with batter.
4. Cook undisturbed until the edges set and the bottoms are golden, about two minutes.
5. Slip a wooden skewer or knitting needle down the inside edge of one ball and turn it a quarter rotation so the raw batter runs into the well.
6. Continue turning each ball a quarter at a time every 30 seconds until it closes into a sphere.
7. Cook the finished balls for another two minutes, rolling them so all sides brown.
8. Lift them out and serve hot with jam for dipping and a heavy dusting of powdered sugar.