Danish Aebleskivers

Danish Aebleskivers are spherical Danish snacks made from fried batter. The name literally means "apple slices" in Danish, although apples are not usually an ingredient in present-day versions. The crust is similar in texture to European pancakes, but with a light and fluffy interior similar to a Yorkshire pudding. My first taste of these delicious little balls of goodness was in Solvang, California. Solvang is an adorable little Danish town with windmills, beer gardens, wineries, bakeries, restaurants and quaint little shops. It was there that I had my first Aebleskiver with raspberry sauce, powdered sugar and whipped cream.

You will need an Aebleskiver Pan for this recipe, I purchased mine on Amazon.

Separate egg whites from egg yolks. Place egg whites in the mixing bowl of a stand mixer fitted with a whisk attachment, or you can use a hand mixer.

On high speed mix the egg whites until stiff peaks form, approximately 6-7 minutes. Set aside.

Mix together egg yolks and buttermilk in large bowl.

In another large both mix together 2 cups of flour, 1/2 teaspoon of baking soda, 1 teaspoon baking powder, 1 teaspoon salt, 2 tablespoons of granulated sugar and 1/2 teaspoon of cardamom.

Combine buttermilk mixture with the dry flour mixture, stirring until combined.

Gently fold in the whipped egg whites.

Preheat Aebleskiver pan on medium heat. Melt butter in a small microwave-safe dish.

Brush the Aebleskiver pan with butter and pour batter into the cups, filling approximately 2/3 full.

The Aebleskiver balls will start to pull away from the pan slightly, turn them with the Aebleskiver sticks. Continue cooking until all sides are golden brown.

In a small microwave safe bowl, add 1/2 cup of raspberry jam and 3 tablespoons of water. Heat for 30 seconds and stir until jam is thinned into a syrup consistency and warm.

Once Aebleskivers are finished cooking, sprinkle with powdered sugar, drizzle with raspberry sauce and top with whipped cream.

Enjoy!