4 Serves
95 Mins
In a large mixing bowl, whisk together the flour, sugar, baking powder, and a pinch of salt.
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JamaicanVitamin K
3 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
145 µg / 400 µgCalcium
230 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
30 mg / 420 mgPhosphorus
374 mg / 1,250 mgPotassium
271 mg / 4,700 mgSodium
414 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
43 µg / 55 µgFiber
2 g / 28 gSugar
11 g / 50 gSaturated Fat
4 g / 20 gCholesterol
233 mg / 300 mgCaffeine
0 mgNet Carbs
57 gAlcohol
0 g
Separate the eggs and whisk the yolks with milk, then fold into the dry ingredients until smooth.
In a separate bowl, beat the egg whites until stiff peaks form and gently fold them into the batter.
Heat the æbleskiver pan over medium heat and brush each mold with a small amount of oil.
Fill each mold about three-quarters full with batter and cook until the edges are set.
Use a skewer to turn each pancake ball halfway, then continue cooking until golden brown and cooked through.
13
g26
g25
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South African