Apricot Pancake Balls

2 cups buttermilk

2 cups flour

2 eggs

2 teaspoon baking powder

1/2 teaspoon salt

1/2 teaspoon soda

2 tablespoon sugar

4 tablespoons melted butter

Separate the eggs and beat the whites stiff. Mix all the other ingredients together at one time and beat until smooth, fold in the egg whites last. Put about a tablespoonful of vegetable oil or shortening in the bottom of each aebleskiver pan cup and heat until hot. Pour in about 2 tablespoonsfuls of batter into each cup and as soon as they get bubbly around the edge, turn quickly. Danish cooks like to use a long knitting needle for this, but a fork will work very well. Continue cooking turning the ball to keep it from burning; serve while hot with Apricot Spread or powder sugar.


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