- Flour 2 cups
- Powdered white sugar ½ cup
- Salt ½ teaspoon • 1 kcal
- Baking soda 1 teaspoon
- Buttermilk 1 cup plain
- Vanilla Extract 1 teaspoon
- Eggs 3 large , yolk and egg white separately • 130 kcal
- Oil ½ teaspoon
- Powdered sugar and hazelnut cream
These are prepared using simple kitchen ingredients and are light and fluffy. Fill them with hazelnut cream or any fruit-based jam to savor them best!
Beat egg whites in a bowl until soft peak. Add flour, powdered sugar, salt, and baking soda in a large bowl.
Add buttermilk, vanilla extract, and egg yolks to it. Give all the ingredients a nice whisk until well blended. Whisk egg whites into the batter. Lightly grease the special Danish pancake pan and fill its well with the batter.
Cook pancakes on both sides until lightly brown on both sides. Fill pancakes with chocolate hazelnut spread, blueberry jam, or apple and berry spread. Dust pancakes with powdered sugar and enjoy!
Use special Danish pancake pan (aebleskiver) to prepare these in the most authentic way possible.
Nutritional information (per serving): 184 Calories, 2.7g Total fat (0.9g Saturated fat, 0.5g Polyunsaturated fat, 1g Monounsaturated fat), 71mg Cholesterol, 362.1mg Sodium, 105.7mg Potassium, 32.9g Total carbohydrates (0.8g Dietary fiber, 9g Sugars), 6.6g Protein