Danish Sugarplum Pancake Recipe

Yield: 42

Get the Pan!

Danish pancakes (like doughnut holes) cook in an aebelskiver or ebelskiver pan. We turn them into our "vision of sugarplums" for holiday entertaining with seasonal fillings: chocolate spread with ground peppermint candy, cinnamon-roll cream (mix cinnamon with vanilla frosting), and fruit jam. Any basic pancake recipe works; ours yields a lighter, fluffier pancake.




2 cups all-purpose flour

1 tablespoon each: baking powder & sugar

½ teaspoon salt

2 teaspoons cinnamon

⅛ teaspoon each: ginger, nutmeg, cloves

4 eggs, separated

2 cups milk

1 tablespoon vanilla extract

¼ cup (½ stick) butter, melted

Fillings of choice


Danish Sugarplum Pancakes on a plate.
[Click for larger image] 


Sift together dry ingredients. In another bowl, whisk yolks with milk, vanilla, half the butter; stir into flour mix. Beat whites stiff; fold into batter. The aebelskiver pan with Teflon™ nonstick coating concentrates the heat so cook over medium. Nonstick needs no grease, but butter deepens the golden brown color, so brush into wells and when hot, pour batter halfway (or just shy of rim if not filling -- as pancake will expand). Add a dollop of filling and then batter to rim to enclose filling. As bubbles form, use a skewer to turn sugarplums and finish cooking. Flip pan and sugarplums will roll right out. Serve as is or with powdered sugar or syrup.