Danish Pancake Balls

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Light, fluffy spherical Danish pancake balls with a tender, custard-like center and crisp golden exterior. Traditionally cooked in a special pan with hemispherical wells, they are a beloved treat served warm with powdered sugar and jam.

Nutrition Facts

Per serving (estimated)

• 350 kcalCalories
• 14 gFat
• 7 gSaturated Fat
• 48 gCarbs
• 2 gFiber
• 16 gSugar
• 9 gProtein
• 320 mgSodium
• 210 mgPotassium
• 160 mgCalcium
• 2 mgIron
• 2 mgVitamin C
• 380 mcgVitamin A

Ingredients

For the batter

• 2 cups (250 g) all-purpose flour
• 2 tablespoons granulated sugar
• 1 teaspoon baking powder
• 1/2 teaspoon fine sea salt
• 1/2 teaspoon ground cardamom
• 2 large eggs, separated
• 1 3/4 cups (420 ml) whole milk, room temperature
• 4 tablespoons unsalted butter, melted and slightly cooled
• 1 teaspoon pure vanilla extract

For the apple filling (optional)

• 1 medium tart apple, such as Granny Smith, peeled and finely diced
• 1 tablespoon granulated sugar
• 1/4 teaspoon ground cinnamon
• 1/2 teaspoon lemon juice

For cooking and serving

• 2-3 tablespoons unsalted butter, cut into small pieces
• Powdered sugar, for dusting
• Strawberry or raspberry jam, for serving
• Maple syrup, for serving (optional)

Directions

1. In a large bowl, whisk together the flour, sugar, baking powder, salt, and cardamom until well combined.
2. In a separate bowl, whisk the egg yolks with the milk, melted butter, and vanilla extract until smooth. Pour the wet mixture into the dry ingredients and whisk just until a smooth batter forms; a few small lumps are fine.
3. In a clean bowl, beat the egg whites with an electric mixer on medium-high speed until stiff, glossy peaks form. Gently fold the whites into the batter in three additions using a spatula, taking care not to deflate the mixture.
4. If making the apple filling, toss the diced apple with the sugar, cinnamon, and lemon juice in a small bowl and set aside.
5. Heat an aebleskiver pan over medium heat. Once hot, drop about 1/2 teaspoon of butter into each well and let it melt and bubble. Fill each well about three-quarters full with batter (about 1 tablespoon per well), then drop a small pinch of the apple filling into the center of each if using.
6. Cook for 2-3 minutes until the bottoms are golden and the tops begin to set with small bubbles. Using a long wooden skewer, knitting needle, or chopstick, quickly rotate each ball about a quarter turn so the wet batter spills down into the pan and forms the sphere.
7. Continue rotating the balls every minute or so, adding a little extra butter to each well as needed, until they are evenly golden-brown all over and cooked through, about 5-6 minutes total. Transfer to a plate and keep warm in a low oven while you cook the remaining batter.
8. Repeat with the remaining batter, greasing the wells between batches. Serve the pancake balls warm, dusted generously with powdered sugar and accompanied by jam or maple syrup.

Cook’s Notes

• A traditional aebleskiver pan is essential for the authentic round shape; cast iron versions hold heat best and yield the crispiest exteriors.
• The egg whites are key to the signature fluffy, almost popover-like texture, so fold them in gently and avoid overmixing the batter.
• Keep finished pancake balls warm in a 200°F (95°C) oven on a baking sheet so everyone can enjoy them hot together.
• For a savory variation, skip the sugar and cardamom and fill with cooked bacon, cheese, or chopped chives instead.
• Leftover pancake balls can be stored in an airtight container in the refrigerator for up to 3 days and reheated in a 350°F (175°C) oven for 5 minutes to restore crispness.

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