Traditional Danish Recipe
Ingredients:
250ml milk
15g fresh yeast* (or 3 tsp dried yeast)
3 egg yolks
1 tbsp (30g) sugar
200g white flour
½ tsp cardamom
Finely grated peel of 1 lemon
65g melted margarine
3 egg whites, stiffly beaten
About 100g melted margarine for cooking
Method:
Warm the milk to lukewarm and dissolve the fresh yeast in it.
Beat the egg yolks and the sugar with a hand mixer until it is white.
Beat in the milk and the flour to the egg mixture.
Mix in the melted margarine, cardamom, and lemon peel.
Lastly fold the egg whites carefully into the batter mix.
Leave to raise in a warm place for about 20 minutes.
Warm up the pan until fairly hot.
Add a little melted margarine to each hole. The pan is sufficiently hot if the margarine sizzles when added.
Pour in some of the batter mix until the hole is almost full.
Once they have created an outer crust, hook it over with a fork to create a ball shape.
Then keep turning a few times to cook thoroughly before removing from the pan.
Keep the Pancake Balls warm while repeating the procedure until all the batter mix is used up.
Serve with sugar and strawberry jam.
Fresh yeast can be bought in most supermarkets from their fresh Bakery section. Simply ask at the counter.
Tip:
Try using Vanilla Essence instead of Cardamom in the recipe for a different flavour.