You will need: 2 C of Pancake and Waffle mix, 4 eggs separated, 2C milk, 4 Tbs unsalted butter melted, plus more for cooking.
Put 2 C Pancake and Waffle mix in a medium bowl and set aside. In a small bowl, lightly whisk the egg yolks, then whisk in the milk and the 4 Tbs melted butter. Whisk the yolk mixture into the Pancake and Waffle mix until well combined; the batter will be lumpy. In another bowl, using an electric mixer with a whisk attachment, beat the egg whites on high speed until stiff but not dry peaks form – approx. 2-3 minutes. Using a rubber spatula, gently stir the egg whites into the batter in two additions. Put 1/4 tsp butter in each well of the aebleskiver pan over medium heat. Heat until the butter begins to bubble. Pour 1 Tbs batter into each well. Optional to add 1 tsp of filling in the center of each pancake and top with 1 Tbs batter. If you aren’t using a filling, pour 2 Tbs into each well. Cook until the bottoms are golden brown and crispy – approx. 3-5 minutes. Using two wooden skewers, flip the pancakes over and cook until golden and crispy, about 3 more minutes. Transfer to a plate and repeat with the remaining batter.
Filling suggestions: Jam, peanut butter, chocolate, fruit
Serving suggestions: Syrup, whipped cream, butter, jam
Package makes 3 batches. Each batch makes approximately 40 pancakes.
Ingredients: Flour, baking powder, salt, sugar
