4 Serves
67 Mins
In a large mixing bowl, whisk together the flour, sugar, and baking powder.
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ChineseVitamin K
2 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
19 µg / 400 µgCalcium
191 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
11 mg / 420 mgPhosphorus
216 mg / 1,250 mgPotassium
123 mg / 4,700 mgSodium
189 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
10 µg / 55 µgFiber
2 g / 28 gSugar
9 g / 50 gSaturated Fat
2 g / 20 gCholesterol
100 mg / 300 mgCaffeine
0 mgNet Carbs
62 gAlcohol
0 g
In a separate bowl, beat the eggs and whisk in the milk until well combined.
Gradually incorporate the wet ingredients into the dry ingredients to form a smooth batter.
Heat the Aebleskiver pan over medium heat and brush each mold with a small amount of oil.
Pour the batter into the molds until three-quarters full and cook until the edges are set.
Use a skewer or knitting needle to turn each pancake ball halfway, then continue cooking until golden brown and cooked through.
7
g22
g3
g
American