Prep: 30 mins
Cook: 20 mins
Difficulty: A challenge
- 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
- In a large bowl, combine the flour, baking powder, cardamom and a pinch of salt.
- 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.
- Whisk the egg whites until stiff peaks form, then add the caster sugar, whisk again, then fold into the batter.
- Butter an aebleskiver pan and set over a medium-high heat.
- Spoon 1 tbsp batter into each hole and allow to cook and set for about 1 min.
- 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.
- Dust with icing sugar and serve hot.
Recipe from Good Food magazine, February 2017
Image from http://www.bbcgoodfood.com/recipes/blood-orange-cardamom-pancakes-aebleskiever