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Danish Pancake Bites

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PREP TIME
20 min
COOKING TIME
10 min
TOTAL TIME
30 min
SERVINGS
7 servings
Breakfast Danish
Danish Pancake Bites
Ingredients
  • 3 eggs, separated
  • 2 cups half-and-half cream
  • 2 teaspoons white sugar
  • 1/2 teaspoon salt
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 tablespoon melted butter, or as needed
Instructions
1
Combine egg yolks in a bowl and whisk them vigorously until well incorporated.
2
In a separate container, whisk together half-and-half, sugar, and salt until they form a smooth mixture with the egg yolks.
3
In another bowl, combine flour, baking powder, baking soda, and cinnamon. Mix these dry ingredients together until they are well combined.
4
Gradually add the flour mixture to the egg yolk mixture, stirring until just smooth and most of the lumps have disappeared.
5
Using an electric mixer, beat egg whites in a separate bowl until they become stiff and hold their shape.
6
Gently fold the beaten egg whites into the batter, taking care not to overmix.
7
Brush melted butter into the individual depressions of a cast-iron ebelskiver pan. Place the pan over medium-high heat and wait for the butter to become very hot and have a nutty aroma.
8
Pour the batter into each depression, filling it about half to three-quarters full. Allow the ebelskiver to cook until the bottoms are golden brown, 1-2 minutes. The inside batter will still be runny.
9
Using a toothpick or wooden skewer, carefully loosen each ebelskiver from the pan by gently pushing it at an edge.
10
Insert a toothpick lightly into a top edge and gently lift the pancake to turn it over. Rotate the pancake so that its round bottom is facing upwards and the liquid batter runs into the depression.
11
Continue cooking until the other side of each pancake is browned, about 1 more minute.
12
Remove the finished pancakes from the pan using a toothpick and transfer them to a platter. Serve warm.