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Preparation Time: 20 minutes
Cooking time: 5 minutes (per batch)
Serves: 3 dozen (makes - approximately)
If served as four pancake balls per portion, provides 160 cals, 3g fat (of which 1g saturates), 5g sugar and 0.5g salt per portion.
Ingredients
- 3 large eggs, separated, room temperature
- 2 cups buttermilk
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- ½ tsp ground cinnamon
- 2 medium peaches, peeled and chopped
- Confectioners' sugar
Method
1. In a large bowl, whisk egg yolks and buttermilk until blended. In another bowl, whisk flour, baking soda, salt and cinnamon. Stir into egg mixture just until moistened.
2. In a small bowl, beat egg whites on high speed until stiff but not dry. With a rubber spatula, gently stir a quarter of the egg whites into batter. Fold in remaining egg whites.
3. Place a greased aebleskiver pan* over medium heat. In batches, pour 1 tbsp batter into each cup. Top with a peach piece and another 1 tbsp batter.
4. Cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is golden brown. Serve warm with confectioners' sugar.
*Lot of debate online as to whether these pancake balls can be made using an alternative pan, with people on cooking forums generally in agreement that you need to use a traditional cast iron aebleskiver pan to achieve the best results. However, 7 Best Substitutes For Aebleskiver Pan provides alternatives for anyone wishing to attempt this recipe.
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