Salted Æbleskiver (Danish Savory Pancakes)

Ingredients

• 0.5 tsp salt
• 0.5 tsp baking powder
• 75 g all-purpose flour
• 40 g butter (melted and cooled)
• 1 dl heavy cream (100 ml)
• 5 egg yolks
• 1 tbsp fresh dill (finely chopped)
• 1 lemon zest (zest of 1 unsprayed lemon)
• 0.5 clove garlic (finely grated)
• 5 egg whites
• butter or olive oil (for frying)

Steps

1. 1

   Melt 40g of butter in a small saucepan over low heat. Once melted, remove from heat and let it cool to room temperature.

2. 2

   In a large mixing bowl, combine the all-purpose flour, salt, and baking powder.

3. 3

   Add the finely chopped dill, grated garlic, lemon zest, cooled melted butter, heavy cream, and egg yolks to the bowl.

4. 4

   Stir the mixture thoroughly until you have a smooth, homogeneous batter.

5. 5

   In a separate clean bowl, beat the 5 egg whites until stiff peaks form.

6. 6

   Gently fold the beaten egg whites into the batter using a spatula, being careful not to deflate the air.

7. 7

   Heat an æbleskiver pan over medium heat and add a small amount of butter or olive oil to each well.

8. 8

   Pour the batter into the wells and cook, turning the puffs frequently with a skewer or fork until they are golden brown and cooked through.

Notes

STORAGE: Can be stored in the refrigerator for up to a week or frozen for up to one month. REHEATING: Place a rack over a baking sheet filled with boiling water. Place æbleskiver on the rack and heat in a preheated oven at 180°C (350°F) for 12 minutes. VARIATIONS: Feel free to swap dill for other fresh herbs like chives or parsley depending on your pairing.

Nutrition per serving

• appetizer
• snack
• Danish
• savory
• vegetarian
• pancakes
• brunch