Danish Buttermilk Pancake Balls with Cardamom and Lemon

What you need

• 325 g (2 1/2 cups) all-purpose flour
• 3 large eggs, separated
• 75 g (1/3 cup) sugar
• 1/2 tsp ground cardamom
• 1 tsp baking soda
• 1/2 tsp salt
• 600 ml (2 1/2 cups) buttermilk
• 50 g (3 1/2 tbsp) unsalted butter, melted and cooled
• 1 lemon, zest only
• 40 g unsalted butter, for the pan
• 3 tbsp powdered sugar, for dusting
• 100 g (3 1/2 oz) raspberry jam, for serving

Method

Restated from the original video

1. 1

   Whisk the egg yolks, sugar, cardamom, baking soda and salt in a large bowl for 2 min, until pale.

2. 2

   Add the buttermilk and flour in alternating additions, whisking smooth after each.

3. 3

   Stir in the melted butter and lemon zest. Cover and rest the batter for 10 min.

4. 4

   Whisk the egg whites in a clean bowl until stiff peaks form.

5. 5

   Fold the whites into the batter in two additions, keeping as much air as you can.

6. 6

   Set an aebleskiver pan over medium-low heat. Put a small piece of butter in each hole.

7. 7

   Fill each hole about three-quarters full with batter.

8. 8

   Cook for 1-2 min, until the edge sets. Turn each ball a quarter turn with a skewer or knitting needle so the raw batter runs into the hole.

9. 9

   Keep turning every 30-60 seconds until the balls are round and deep golden all over, 6-8 min in total. A skewer pushed into the center should come out clean.

10. 10

    Repeat with the remaining batter, adding butter to the holes each round.

11. 11

    Dust with powdered sugar and serve hot with jam for dipping.

Imported from mambeno.dk. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.