Preparation

Sift flour, baking powder and cinnamon into a bowl with a pinch of salt. Combine the buttermilk and egg yolks in a small bowl, then whisk into dry ingredients with lemon zest.
Using an electric mixer, whisk egg whites to soft peaks and fold into batter. Set aside to rest for 20 minutes. Heat aebleskiver pan over medium heat. Working in batches, brush holes with butter and fill each with 1 tbsp batter.
Cook for 3 minutes, then using a skewer or fork, turn each pancake over and cook for a further 3 minutes or until golden. Dust with snow sugar. Serve with maple syrup and jam.

Ingredients

  • 50 g (1 cup) plain flour
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • 250 ml (1 cup) buttermilk
  • 2 eggs,
  • 1 lemon, zested
  • 40 g melted butter, to brush
  • snow sugar or pure icing sugar, maple syrup and raspberry jam, to serve