This recipe reimagines Noma's savory Aebleskiver, offering a taste of Nordic fine dining in a home kitchen with fresh herbs and Parmesan, perfect for a unique breakfast or appetizer.
In a large bowl, whisk together flour, baking powder, baking soda, salt, black pepper, and smoked paprika (if using). Set aside.
In a separate medium bowl, whisk together the whole milk, egg yolks, and 2 tablespoons of melted butter until well combined.
Pour the wet ingredients into the dry ingredients, stirring gently until just combined. Avoid overmixing; a few small lumps are acceptable. Stir in the minced shallot, fresh dill, fresh chives, and grated Parmesan cheese.
In a clean, dry bowl, beat the egg whites with an electric mixer on medium-high speed until stiff peaks form.
Gently fold the whipped egg whites into the batter in two additions until just combined. Be careful not to deflate the egg whites, as this is key for a light and airy texture.
Heat an aebleskiver pan over medium heat. Brush each well generously with additional melted butter.
Pour batter into each well, filling about ¾ full. Cook for 2-3 minutes, until the edges are set and small bubbles appear on the surface.
Using a skewer, knitting needle, or chopstick, carefully turn each aebleskiver halfway, allowing the uncooked batter to spill into the bottom of the well and begin forming a spherical shape.
Continue to cook, turning occasionally, for another 3-5 minutes, until they are golden brown on all sides and cooked through. They should feel light and springy when gently pressed.
Remove the cooked aebleskiver from the pan and serve immediately. Repeat with the remaining batter, brushing the wells with more butter as needed for each batch.