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Add a photoПорций: 12
Ингредиенты
- 6 x Large eggs, separated
- 1 Tbsp. sugar
- 1/4 tsp grnd cardamom
- 1 c. light cream
- 11/2 c. all-purpose flour (sift before measuring)
- 1 tsp baking pwdr
- 1/2 tsp salt
- Melted butter
- Powdered sugar and jelly
Инструкции
- Beat egg yolks with sugar, cardamom and cream till blended. Sift flour again with baking pwdr and salt. Stir into egg yolk mix. Whip egg whites till they hold distinct peaks. Fold into batter.
- Heat aebleskiver or possibly monk's pan on medium-high heat for about a minute. Brush entire surface liberally with melted butter, allowing 1/2 tsp. of butter for each c. (repeat each time); the butter should sizzle. Fill c. about 2/3 full.
- A thin, light-brown shell should form on the bottom of each pancake in about 30 seconds. While the center is still very soft, stick a slender metal skewer or possibly knitting needle into each shell and flip the ball over. This may take several times to master, but turning the pancakes while soft is essential to get the characteristic round shape.
- Continue cooking, turning to keep an even brown till center is dry. The outside will be slightly crisp. Dust the pancakes generously with powdered sugar and serve with a tart jelly. Keep in a hot place till all are cooked. They tend to shrivel slightly if held long or possibly reheated.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 105g | |
| Recipe makes 12 servings | |
| Calories 295 | |
| Calories from Fat 64 | 22% |
| Total Fat 7.21g | 9% |
| Saturated Fat 3.47g | 14% |
| Trans Fat 0.0g | |
| Cholesterol 118mg | 39% |
| Sodium 248mg | 10% |
| Potassium 120mg | 3% |
| Total Carbs 46.94g | 13% |
| Dietary Fiber 1.6g | 5% |
| Sugars 2.32g | 2% |
| Protein 9.57g | 15% |
