Æbleskiver (Danish Pancake Balls)

Step 1

Whisk together flour, sugar, and baking powder in a large bowl, stirring until no lumps remain.

Step 2

Crack eggs into a separate bowl, add milk, and whisk vigorously until the mixture is smooth and pale, about 60 seconds.

Step 3

Pour the egg mixture into the flour bowl and stir until just combined — the batter will be lumpy and thick, like pancake batter.

Step 4

Place the æbleskiver pan on the stovetop and set heat to medium-high. Add 0.5 teaspoon butter to each of the 7 holes.

Step 5

When the butter is melted and shimmering (about 1 minute), fill each hole halfway with batter using a ladle or measuring cup.

Step 6

Cook for 2 to 3 minutes until the bottoms turn golden brown and look crispy at the edges, watching for a color change.

Step 7

Using a wooden skewer or knitting needle, poke the ball to catch the uncooked top edge and roll it 180 degrees to expose the raw side to heat.

Step 8

Cook for another 2 to 3 minutes until this second side also turns golden brown and the ball looks fully cooked.

Step 9

Transfer the finished balls to a plate lined with paper towels to drain excess butter — they should be fluffy inside with a crispy exterior.

Step 10

Repeat steps 5 through 9 with remaining batter until all 7 holes are refilled and cooked — you will make about 2 to 3 batches.

Step 11

Dust the warm æbleskiver generously with powdered sugar and serve immediately with jam or preserves for dipping.