Aebelskivers

I am mostly Danish, a Great Dane, honestly a nationality that many people would never guess or think of.  I actually have been asked where Denmark is located and have been given that “I have no idea where that is” face when they ask me what my nationality is.  I get it, Denmark is not really talked about that much in the media.  So I wanted to do some research about Denmark and what they eat.

I came across a Danish recipe for Aebelskivers, or pancake puffs.  They looked so good!  I know my kids would like them too.  Just one thing though, I had to buy a special aebelskiver pan, which I found online.  I love new kitchen gadgets and I know I will get a lot of use out of this.  I looked up a few recipes, most of which were almost the same.  I also looked up videos on how to make them, and I will warn you that they are tricky at first.

Almost like the first time you made pancakes.  I know my first few times I made pancakes and had no clue how to even work the stove top.  I turned the heat on medium, not looking at he flame to see how high it was.  I sprayed the pan with nonstick spray, and them poured that batter on the pan.  Well, the pancakes looked delicious, but were raw on the inside.  Well, this is what happened with the first batch of aebelskivers.  In fact, not only were they somewhat raw on the inside, but they were also basically burned on the outside.  You need to really watch out with how hot the pan gets, otherwise you will end up with these….

But just keep on trying, and you will get it, I promise.

INGREDIENTS

~ 2 cups flour (all purpose)

~ 2 TBL sugar

~ 2 tsp baking powder

~ 1/2 tsp baking soda

~ 1/2 tsp salt

~ 2 cups buttermilk

~ 1 tsp vanilla

~ 4 TBL melted butter

~ 2 eggs, separated

 

DIRECTIONS

  1. Combine dry ingredients in a bowl.
  2. Combine the milk, egg yolks, vanilla and melted butter.
  3. Add wet ingredients to dry and combine until just incorporated.
  4. In a separate bowl, whip the egg whites until stiff peaks form.
  5. Fold in egg whites to the batter.
  6. Let the batter rest for a half hour.
  7. Heat the aebleskiver pan over medium to medium high heat.
  8. With a pasty brush, coat the holes of the pan with some melted butter.
  9. Pour batter into each hole of the pan 1/2 to 2/3 of the way up.  Half way will give you more of a disc shape aebleskiver and 2/3 of the way will give you more of a round shape.
  10. When batter starts to bubble, turn it onto it’s side with a wooden skewer.  Do not try to turn it until the sides are golden.
  11. Turn the aebleskiver again and let cook and get golden brown.
  12. Turn them yet again to get that perfect round shape.
  13. Dust with powdered sugar if desired.
Fill the pan with the batter and when you see the edges getting cooked then you can turn them.
Turn them a quarter turn
Another quarter turn. Something about this picture is oddly satisfying, don’t you think?
Another quarter turn…they do look round here, but they are not finished yet.

  • If you want, you can fill each aebleskiver with fruit, jam or cheese.  I did some with strawberries.  If you want to put a filling in, Put it in after the first turn of the pancake.

Like I said, these do take some practice.  I have also used three different recipes and this one tends to work out best.  I have even made them Charlie friendly and used margarine instead of butter and just soy milk with some lemon juice in place of the buttermilk and they came out just fine.  If anyone out there has some better tips of this trade, please share in the comments below.

Stay Sweet,

Amanda

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