CHAMOMILE DANISH PANCAKE BALLS (AEBLESKIVER)

Have you ever heard of aebleskiver? They are the cutest and tiniest pillowy pancake balls! These cute little pastries are such a fun treat for breakfast. They also make a cute and unique dessert as well.

I infused mine with chamomile. It creates such a gorgeous, delicate and light flavor. I infused the chamomile into the butter. if you’re new around here, it’s really simple to do this. I wrote about it here. All it takes is a double boiler, butter and tea bags. Warm the milk using the double boiler, add the milk and steep the tea bags for 5 minutes or so. Discard the tea bags and voila! You’ve now got infused chamomile milk.

I love that they’re customizable. Whatever delicious things that can be added on top of a pancake can be added to the center. Here are some of my favorite fillings:

• Apple butter
• Cherries
• Nutella
• Strawberry jam
• Glazed strawberries
• Lemon curd
• Peanut butter
• Dark chocolate
• Blueberry jam

I like to sprinkle some powdered sugar on top and eat as is. Or they can be dunked in hot maple syrup, just like a traditional pancake. To get the shapes nice and round this aebleskiver pan will do the trick.

DANISH PANCAKE BALLS (AEBLESKIVER) RECIPE

Ingredients

• 2 cups of flour
• 2 cups of buttermilk
• 4 tablespoons of chamomile infused butter, melted
• 2 eggs, separated
• 1 tablespoon of granulated sugar
• 2 teaspoons of baking powder
• 1/2 teaspoon of baking soda
• Pinch of salt

Directions

1. Using an electric mixer, beat egg whites in a medium mixing bowl. We’re looking for stiff peaks to form.
2. In a large mixing bowl, combine flour, sugar, baking powder, baking soda and salt. Mix well the form a hole in the middle.
3. Add the egg yolks, buttermilk and melted butter to the middle. Mix until a thick batter forms.
4. Carefully fold in the beaten egg whites into the batter.
5. Heat the aebleskiver pan over medium heat and spray with a non-stick spray.
6. Spoon about a tablespoon of batter into each form in the pan. Add about a teaspoon of filling then cover with another tablespoon of batter.
7. Flip the pastry using a chopstick or heat-proof tongs when the edges begin to crisp.
8. Repeat until all of the batter has been used.
9. Sprinkle with sifted powdered sugar.
10. Enjoy!