For our ten year anniversary, Bill and I were eager to recreate our German honeymoon in Leavenworth, WA, a quaint Bavarian village about 2 hours east of Seattle. We always loved day trips and visiting all the little shops but never spent the weekend here.
We chose a bed and breakfast that had rooms that reminded us of our our stay along Germany’s “romantic road”. Abendblume did not disappoint (if you are in the area – highly recommend).
For breakfast, we had these amazing Danish pancakes. I had to buy the pan and recipe and have been making them ever since! Over the years, I have tried other versions, I even invested in a entire cookbook celebrating this little ball of goodness, but I always go back to my first and favorite.
Here are a couple of tips to make these easier. Pan and oil need to be hot! Make sure oil covers the bottom and sides. Add one or two drops of oil between every batch to insure they don’t stick and use a metal fondue fork to turn.
Leftovers are awesome!
- 4 eggs separated
- 2 cups buttermilk
- 2 cups flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon vanilla extract
- ¼ cup unsalted butter, melted
- Vegetable oil
- Powdered sugar
- Beat 4 egg whites until stiff. Set aside
- Combine 2 egg yolks (discard the remaining 2), buttermilk, flour, sugar, baking powder, baking soda salt, vanilla and melted butter in a bowl. Fold in egg whites.
- Heat ½ teaspoon of oil in each round of the aebleskiver pan at medium heat. Fill rounds with batter about ¾ full. When bubbly around edges, turn with fork (see photo above). Continue cooking about 5 minutes until done. Remove each one as done and drain on paper towel if needed. Keep warm in oven at 200°. Serve with powder sugar and maple syrup.