Blood orange & cardamom pancakes (aebleskiver)

Prep: 30 mins
Cook: 20 mins
Difficulty: A challenge
Makes: 24


  • 125g plain flour
  • ½ tsp baking powder
  • Baking powder
  • ½ tsp ground cardamom
  • 200ml buttermilk
  • 2 large eggs, separated
  • 1 blood orange, zested
  • 1 tbsp blood orange juice
  • 50g butter, melted and cooled, plus extra for greasing
  • tbsp caster sugar
  • icing sugar, to dust


  1. In a large bowl, combine the flour, baking powder, cardamom and a pinch of salt.
  2. In another bowl, mix the buttermilk, egg yolks, orange zest and juice and butter. Pour the wet ingredients into the dry and whisk to create a smooth batter.
  3. Whisk the egg whites until stiff peaks form, then add the caster sugar, whisk again, then fold into the batter.
  4. Butter an aebleskiver pan and set over a medium-high heat.
  5. Spoon 1 tbsp batter into each hole and allow to cook and set for about 1 min.
  6. Use a skewer or pointed palette knife to flip the pancakes around forty degrees, then add a bit more batter, allow to set and flip again, cooking and rotating until you have a golden puffed pancake ball. Alternatively, drop spoonfuls of batter into a buttered non-stick frying pan and cook for several mins on each side.
  7. Dust with icing sugar and serve hot.


Recipe from Good Food magazine, February 2017

Image from

We will be happy to hear your thoughts

Leave a reply

Cranleigh Magazine