Step 1

In a mixing bowl, add flour, sugar and salt. Whisk together until combined.

Step 2

Heat your milk until warm (110F) about 90 seconds in the microwave. While whisking, gradually add dry active yeast to prevent clumping. Yeast should fully dissolve. Cover and let this sit for 10 minutes, until a thick film develops on the top.

Step 3

Add the yeast mixture to dry ingredients, followed by the eggs and vanilla extract. Mix just until smooth but do not overmix. Cover batter with a lid and let this sit in a warm area, for 30 minutes until it becomes bubbly, thick and frothy. Tip: I placed my bowl in a sink filled with just enough warm water, so that the bowl can sit and keep warm but not so much water that it's floating around.

Step 4

Melt your butter in the microwave for 60 seconds or until melted.

Step 5

Heat your Danish aebleskiver pan over low-medium heat, level 4/10 on a stovetop. Brush melted butter into the well of the pan, about 1/8 tsp per well. If you're using a normal non-stick pan, grease the base of the pan very well.

Step 6

Pour enough batter to fill each well halfway to 3/4 full, about 1 tbsp of batter. Do not fill to the top or it will overflow. Repeat the process until all wells are filled. If you're using a normal pan, pour 1 tablespoon of batter into pan.

Step 7

Cook until bubbles form on the top of the pancake and the base is golden brown, about 2-4 minutes per side. Flip over with a fork or skewer. Fry on the other side. Serve with icing sugar or any of toppings of your choice (maple syrup, fruits, Nutella, vanilla sauce, etc.), enjoy!