A cross between a pancake and a Yorkshire Pudding according to GBBO judge Paul Hollywood, these are traditional around Christmas time in Denmark but they are so good, we think they’re a deserving treat all year round! Technically a little challenging but well worth the effort, these little pancake balls are fluffy and super delicious, fun to make and even more fun to eat!
Danish Pancake Balls – Aebleskiver
1 egg beaten
1 tbsp low fat yogurt (not set yoghurt)
1 tbsp milk (of choice)
1 tsp vanilla extract
95g almond flour
1 tbsp wholewheat flour (or other flour of choice)
1 tsp of baking powder
Pinch of salt
A squeeze of lemon
110g Streamline Less Sugar strawberry jam
Note : you will need a Danish ball pancake tray and chopsticks or wooden skewers to flip the.
Whisk the egg, yoghurt, milk and vanilla extract to a creamy texture and set aside.
Add almond flour, whole wheat flour, baking powder and the salt; sieve on to a bowl.
Now, add the yoghurt and the egg mixture to the almond flour mixture; mix using a spatula.
Add lemon juice and taste test.
Spray the Danish pancake Pan with oil and put on the hob on medium heat. You need to get the pan hot but not too hot, otherwise the balls will cook on the outside, but not on the inside.
Using ½ tbsp measuring spoon, add the batter into each hole and add 1 tsp of jam, then gently top with another ½ tbsp of batter.
Cook until you see some bubbling and use chopsticks or wooden skewers to flip each ball round.
You should see a light golden crust on both sides, then they are fully done!