I saw these little Danish pancakes at a restaurant in Minneapolis years ago. I received an ableskiver pan for Christmas that year and tried them out. This morning we filled them with chocolate ganache. Other options are jams, apple pie filling, or leave them bare nekked and slather them with maple or berry syrup.
2 cups all-purpose flour
1/4 tsp salt
1/2 tsp baking soda
2 tbsp sugar (divided)
1/2 tsp. vanilla
1 3/4 cups buttermilk
3/4 cup butter, melted
3 eggs
Ableskiver pan
Separate the egg whites and yolks in separate bowls.
Melt the butter and let it cool off a bit.
With a hand mixer, beat 1 tbsp. sugar and egg whites until stiff.
Mix the egg yolks, all-purpose flour, baking soda, salt, vanilla, and other tablespoon of sugar together in a separate bowl.
Mix the ingredients with hand mixer while gradually adding the buttermilk until smooth.
Slowly add the cooled butter to the buttermilk mixture.
Use a spatula a spoon to fold in the egg white.
Heat the Ableskiver pan to medium-low heat and brush each round well with butter. Fill the holes 1/2 with the batter.
When the batter starts to get firm on the bottom, turn the Ableskiver 90 degrees (using a wooden skewer) and let the batter flow into the pan.
At this point there is a hole in the side of the Ableskiver. Add a dollop of filling in center of each (we used chocolate ganache). Pour a little extra batter into the hole and turn the Ableskiver another 90 degrees so that the hole gets closed.
When the Ableskiver have a solid surface turn them regularly so they get an even and light-brown crust.
Top with syrup, whipped cream, powdered sugar, or sugared strawberry slices.