2 cups (8.5 oz.) flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon cardamom (optional)
2 cups buttermilk
3 egg yolks
3 egg whites beaten to soft peaks

Whisk together the flour, salt, baking soda and cardamom until well mixed.

Mix in the buttermilk and egg yolks and mix until smooth.

Fold in the egg whites.

Grease or spray an æbleskiver pan and heat over medium heat. When water sizzles, the pan is hot.

Fill each cup 2/3s full and cook for approximately 3 minutes until it expands slightly above the rim of the pan.

Using a skewer, turn them so the cooked side is on top and cook the other side about 3 minutes.

When an inserted skewer comes out clean, they’re done, transfer to a wire sheet to cool.

Eat however you’d like pancakes. Cut them open, stuff them with butter and jam, sprinkle powdered sugar on top, syrup, whatever floats your boat.

Batter says it makes 35 to 40, I’m 21 in and there’s still a LOT of batter left. edit Cooking #36 to 42 now and it looks like we’ll get about 50(!) - Final count - 44(!)

Alternate recipe:

Fill each cup 1/3 full, add whatever filling you’d like, then the remaining 1/3 of batter. Turn and cook as normal.

Cardamom is not part of the orginal recipe, it’s my secret ingredient for Swedish pancakes. ;)

  • BearOfaTime@lemm.ee
    8·
    8 days ago

    Apparently the more saturated an oil is, the better it works - it makes for a denser, harder layer.

    Cooks Country/America’s Test Kitchen did a bunch of testing years ago, and determined flaxseed produced the best results. I’ve done many layers on some cookware because I needed to do a new piece anyway, may as well add a few others to the oven (since it’s a smelly job!). It’s amazing how nearly non-stick my cast is now.

    Though any cooking oil will work.