A Danish tradition typically enjoyed around Christmas time (but I think you can enjoy them any time of the year). These puffy Danish pancake balls are sweet delights typically served with powdered sugar and strawberry jam, although I have elevated them slightly this time with boozy strawberry coulis. Æbleskiver literally translates to apple slices, although we don't add these into the batter. You do need a special Æbleskiver pan (see below).These are perfect for breakfast, afternoon tea, or a sweet after dinner treat.
Beat egg yolks, add sugar, salt, buttermilk, flour, baking soda and baking powder.
Beat egg whites until slightly stiffened.
Add egg whites to flour mixture.
Melt butter, place Æbleskiver pan on stove on medium heat. Brush butter into each hole. Ladle mixture into each hole about ¾ full. Cook about 2 minutes, and then turn carefully over on the other side (I use a wooden tool some people use a knitting needle), trying to spill some of the mixture into the hole as you are turning to make the pancake puff a little fluffy. Continue turning until the balls turn a nice golden color and are cooked all the way through.
Keep warm until ready to serve.
Prepare Coulis
Combine sugar and water in a small sauce pot over medium heat. Stir to combine and until mixture is thickened. Remove from heat.
Combine frozen strawberries and sugar syrup in a blender, and blend until mixture is smooth and pureed.
Pour puree over sieve over a medium sized bowl. Stir and push mixture into bowl until all liquid has been pushed through.
Add liqueur to mixture (if wanted). Stir to combine well.
Store in fridge for 5-7 days or freezer for 2-3 months.