Ingredients
- 250 g all-purpose flour
- 1 tsp baking powder
- 1/2 tsp ground cardamom
- 1/2 tsp salt
- 3 large eggs, separated
- 360 ml buttermilk
- 60 g melted butter
- 60 ml Quebec maple syrup
- butter or neutral oil for the pan
Method
- Whisk flour, baking powder, cardamom, and salt.
- Beat yolks with buttermilk, melted butter, and maple syrup; combine with the dry ingredients.
- Whip egg whites to soft peaks and fold them into the batter.
- Heat an aebleskiver pan, grease each well, fill three-quarters full, and turn the puffs gradually with a skewer until browned all around.
Conversion and rationale
Original sweetener (classic version): 2 tbsp granulated sugar
Conversion used: Use 60 ml maple syrup instead of sugar and reduce the buttermilk by 1 tbsp; the extra liquid keeps the puffs moist without making them heavy.
Why Quebec maple syrup: Maple pairs well with cardamom and gives these Danish breakfast puffs a rounded, lightly caramelized finish.
General rule: 1 cup (250 ml) sugar ≈ 3/4 cup (180 ml) maple syrup; reduce liquids by 45–60 ml per cup of syrup and lower oven by 15 °C. Substitution calculator →