2 large eggs divided
1 tbsp sugar
1 cup all purpose flour
1/2 tsp baking powder
1 cup buttermilk
2 tbsp butter melted and cooled
1/2 tsp vanilla
oil for the pan
maple syrup and powdered sugar to serve
Instructions
In a large bowl, whip the egg whites until frothy and pale, adding in the sugar in bit at a time until the whites are whipped into a glossy thick meringue that holds a peak. Be careful not to over whip.
In a separate bowl, mix together the flour and baking powder. Add the egg yolks, buttermilk, melted butter, and vanilla. Beat until smooth.
Fold in the egg whites, a third at a time, until incorporated.
Heat up your aebleskiver (or takoyaki pan) and lightly brush with oil.
When the pan is hot, pour the batter into the individual compartments up to the top. Don’t worry if the batter over flows a bit.
After a minute or two, the bottoms of the pancakes will have formed a skin and be cooked through. At this point, you can use a skewer to turn them over 90 degrees. If you can’t turn the aebleskiver easily, it probably needs to cook for a bit longer. If needed, add a bit more batter to the balls to fill them up. Let cook for a minute or so and then do another 90 degree turn. The balls will become easier to turn the more they cook.
