Danish pancake balls with cinnamon whiskey caramel

Who wouldn`t love pancakes!

These can be dipped in cinnamon whiskey caramel and is great for parties and evenings at home.


For the batter:

3 eggs, separated

1 tbsp caster sugar

400 ml buttermilk

100 g butter, melted

260 g plain flour

1 tsp vanilla sugar

½ tsp baking soda


For the caramel:

200 ml heavy cream

140 g brown sugar

1 tbsp whiskey

1 tsp cinnamon


Whisk the egg whites until stiff peaks form, then beat in the sugar. Mix together the yolks, the buttermilk and the butter. In a separate bowl, mix together the remaining ingredients, then stir into the wet. Gently fold the egg whites into the yolk mixture.

Place an aebleskiver pan on medium heat and put a knob of butter in each hole. Spoon the batter in the holes and cook until you can turn them over. Continue until cooked through. You should not fill the centre hole, as it will get the hottest and can easily burn your pancake. After all the aebleskiver are cooked, you can make the caramel.

In a saucepan, bring the cream and brown sugar up to a boil. Let the caramel bubble on medium heat for about 8 minutes, stirring occasionally. Stir in the whiskey and cinnamon and let the alcohol burn off, then pour into a bowl. You can dip the aebleskiver in the caramel.


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