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I've heard about aebleskiver and how good they are, so I ordered the pan from Amazon.com, then tried this recipe. They're delicious! It was my first time making them, so the first few came out a little flat, but the rest came out perfect. I tried turning them with a chopstick, but that was too messy. Then I tried an ice pick and that worked beautifully. I used nutmeg in the batter, which tastes great. Next time I may try the cardamom for different flavor. Thanks for the recipe. My family loved them, and I know I'll be making them often!
These were great just dipped in warm syrup. Turning them definitely takes practice, but once you get it right they are fun. I found that using a small ice cream scoop is a good way to get the right amount of batter into the pan. I can't wait to make them again and try filling them.
Our Danish friends introduced us to many of their favorite foods when we have visited them (near Copenhagen), but had never served aebleskiver. Discovered the aebleskiver recipes online, and e-mailed our friends, asking for their family recipes (along with one for "gløgg.")
Their recipes for aebleskiver were very much like this one. When we bought the cast iron aebleskiver pan a few weeks ago (on Amazon.com), we were ready to go!
We have learned more and more as we practice making them. When they speak of "turning" the aebleskiver, I have learned that they were NOT talking about "rotating" them, but of "revolving" them so that the raw batter would flow out, helping create the ball shape of the finished product. We used two wooden grill skewers to turn them.
We have found that we like them better without the insertion of applesauce, fruit, jam, etc during the cooking. We like to sprinkle with powdered cinnamon sugar and then eat with our favorite jam or fruit.
Is there much better than a fresh aebleskiver with a drizzle of maple syrup and a sprinkle of cinnamon sugar? No, and if you disagree, you've never had one. I used this recipe for my first batch of aebleskivers, and I'm hooked! I made half of the recipe, used half of that for breakfast (for my boyfried and I), refrigerated the rest, then had that this morning. Wonderful both times! Tucking a berry inside was great, and when I get better at turning them I'd like to try doing some jelly, too. I did make a few changes: I added a bit more flour for a thicker batter and omitted the butter from the recipe. Fantastic nonetheless! I will try using wheat flour next time :o)
I made these recently and they were a HUGE hit! I made a couple of changes due to supplies on hand and personal preference, as noted: I didn't have any buttermilk, so I substituted soured milk (2 tabl. vinegar in a 2 cup measure, filled measuring cup with half & half) and for the spices, I combined 1/4 tsp. cinnamon and 1/8 tsp. nutmeg. Also, after they were cooked, I let them cool for about a minute, then rolled them in powdered sugar. The soured milk subbed well, the spice combo was just perfect, and the powdered sugar was a very nice final touch. They're very much like a cross between a donut hole and a pancake. And I've gotta tell you...I honestly lost track of how many of these little critters I downed...(blush). They were very, very good! Next time I make them, though, I think I'll cut the batch down by 1/3 to 2/3, only because it's just DH and I...and I REALLY don't need as many as I had this time. LOL Also, I found that while they were incredible while warm...they weren't as tasty when cold. Making a smaller batch will help with that. Btw, I used a long wooden shish-kebab skewer to turn them and it worked perfectly. Thanks for posting such a great recipe, AB. I'll definitely be making these again!
I have mostly Danish relatives on my father's side, though the person who used to make these for us was a female friend of my grandfather and his brothers (only one sister, they were all from Denmark, of course). My family and I used to go visit her and her husband in upstate New York and this was by far the tastiest, and most memorable recipe she served us. She had a technique, which I could not replicate, of making a 3/4 turn and making these very round with a chunk of Granny Smith apple (about 1/4 inch or less) in the center. I wasn't successful at following her technique, but I managed to make ovoid shapes pretty well. Try to balance your aebleskiver pan so it's evenly heated. I had trouble with that and flubbed some of my pancakes, even on the last batch. My great aunt (not technically related) would serve with raw apple chunks in center (they cooked well) and powdered sugar, which of course is how I served it for Christmas morning 2008. My BF had it with maple syrup. Thanks, leftovers were yummy too. (P.S. My recommendation is to use a spoon, at first, at turning, but definitely use a spoon at removing in the end 'cause it's easiest and the shape just isn't ruinable at the end.) Oh, no, another P.S. for this I used a cast iron aebleskiver pan on a gas stove:D Sorry to be so wordy, it just happens like this on some great recipes. P.P.S. again, I recommend filling to top as that makes rounder aebleskivers.
Really had fun making this for my DGSs this weekend, and low and behold these 2 very picky eaters finished them off. We put some butter scotch chips in the center when they first started to bubble and before we turned them as that's a very favorite flavor for these two. Sprinkled with powder sugar and a little whipped cream. They begged for ice cream too but afraid that would be a little over the top. Enjoyed this very much and will make again. Thanks AB Edited to add - I used 2 toothpicks to turn and had no trouble, found it to be pretty easy with a well seasoned pan.
I filled some with strawberry jam and they were wonderful. Thanks for the fun breakfast recipe! I did however find that the recipe made more like 36 to 42. Maybe my pan is smaller. But it served 5 with many leftover.
best recipe so far, great with an apricot preserve filling, no syrup or anything else needed, fantastic
This recipe is fantastic! Nice light, fluffy texture. I misplaced my family's recipe that was very similar to this and everyone else with a copy was at work.... My Danish-American grandpa used to make aebelskiver when stationed on a submarine during WWII. The men on his boat called them Danish Bullets. He grew up adding small pieces of apple to the middle, but when he married my Swedish grandmother, my family began adding lingonberry preserves to the middle and dusting with powdered sugar. To turn the aebelskiver, she always used the sharp picks from a nut cracking set. If you like a bit of crispiness on the outside, add butter to each well before adding the batter.