I have been thinking about this for a while.
I’m passionate about traveling and so much enjoy baking.
So, why not combinate the two and start a series of international baking?! This way, we can experience all the different kind of delicious sweets of different cultures in the warmth of our home. How does that sound?
And to start with something that is perfect as a weekend breakfast/brunch treat, I chose Danish pancakes.
The recipe is from the IDEA ROOM, make sure to check out this amazing website where you can find also pictures about the original pancakes, called Aebleskivers.
- 2.5 cups of flour
- 1/2 tsp. salt
- 1 and 1/4 tsp. baking soda
- 3/4 tsp. baking powder
- 2 cups buttermilk
- 2 eggs separated
- 3 TBSP oil
Combine dry ingredients in a bowl. Whip egg whites together till fluffy in a separate bowl and set aside egg yolks. Fold whipped egg whites into dry ingredients. Add egg yolks and milk to dry ingredients and mix together. Add in oil and mix together
Heat pan on a medium heat. Fill each cup on pan half full and let cook. Turn slightly puff when it has cooked on the edges with a knitting needle. Continue turning slightly as it cooks so that the aebleskivers will cook into a sphere.
- Instead of normal white flour, I used a mixture of graham and oatmeal flour and added a bit of coconut sugar (app. 2 tbsp).
- The best is to eat them fast when they are still hot, so in case you are not super hungry or preparing it for a big family, I recommend you to leave half of the butter for later or next morning and bake them freshly!
- If you break them, you can make super delicious mini sandwich balls. My favorite was our peanut butter – banana combination! But they were fantastic with butter and jam too!