PT30M 12 servings 1  1/4 cups all-purpose flour 3 tablespoons sugar 2  3/4 teaspoons baking powder 1/4 teaspoons ground cardamom 1/4 teaspoons ground cinnamon 1/4 teaspoons salt 1 large egg 1 cup whole milk 2 tablespoons melted butter

Scandinavian Pancakes

Scandinavian pancakes are made in a peculiar pan called a Aebleskiver. Delicious stuffed with jam and sprinkled with powder sugar they make a wonderful treat for my grandkids. You will need to buy a Aebleskiver pan in order to make these cute pancake balls. You will cherish this unique pan and will use it over and over again. No need to buy a heavy cast iron pan I suggest a medium weight.  I have a link to the one I use below. I find in works well cooking the pancakes evenly on medium heat.

 

scandinavian pancakes

Scandinavian pancakes

1  1/4 cups all-purpose flour

3 tablespoons sugar

2  3/4 teaspoons baking powder

1/4 teaspoons ground cardamom

1/4 teaspoons ground cinnamon

1/4 teaspoons salt

1 large egg

1 cup whole milk

2 tablespoons melted butter

1 tablespoon melted butter for pancake cups

 

In a large bowl, mix flour with sugar, packing powder, cardamom, and salt. In a 4 cup glass measuring cup add milk to 1 cup and add the eggs and 2 tablespoons melted butter. Stir until evenly moistened.

Place the aebleskiver pan over medium-low heat. When pan is hot enough to make a drop of water dance, brush pancake cups lightly with melted butter and fill each to slightly below the rim with batter.

In 2 minutes, thin crusts will form on bottoms of balls, the center will still be wet; pierce the crust with a slender wood skewer and gently pull shell to rotate the pancake ball until about the cooked portion is above the cup rim and uncooked batter flows down into cup. Cook until crust on bottom of ball is again firm enough to pierce, about another minute, then rotate ball with skewer until the ridge formed as in the first pancake. Cook, turning occasionally with skewer, until balls are evenly browned and no longer moist in the center, another 10-12 minutes.  Check by piercing center of last pancake ball added to pan with skewer, it should come out clean or by breaking the ball open slightly; if the ball starts to get too brown, turn heat to low until they are cooked in the center. Lift cooked balls from pan and serve hot. Repeat to cook remaining.

While warm serve stuffed with jam and powder sugar.