Prep 30 mins
Cook 0 mins
This Danish delicacy is served in many Danish-American homes, including mine. A special pan is needed; even though new pans are available, many cooks favor the old cast-iron pans, which are handed down from generation to generation. You can get them at many scandanavian specialty stores, and can also order them online. In Denmark, aebleskiver is served as a dessert with sugar or marmelade. On the island of Aero, a small sliver of prune is put in the middle as they are cooked. There are many different recipes, and this one is my family's favorite. We put a little jam, preferably lingonberry preserves, in the middle of our aebleskivers as they are cooking, before turning them, and we eat them with sweetened cinamon-sugar applesauce. You will need a little practice in turning these doughnut-like treats. A fork works, but some practiced "turners" use a knitting needle, preferably wooden, or a similar device such as an ice pick. Even a toothpick will do.
- 3 eggs, separated
- 473.18 ml buttermilk
- 354.88 ml flour
- 9.85 ml baking powder
- 14.79 ml sugar
- 2.46 ml salt
- 1.23 ml cardamom or 1.23 ml cinnamon or 1.23 ml nutmeg
- 29.58 ml melted butter (plus additional butter, oil, or shortening for greasing the pan)
- Beat egg whites until stiff; set aside.
- Beat egg yolks and buttermilk together.
- Sift dry ingredients together and add to liquid mixture.
- Add the melted butter and mix together until smooth.
- Fold in beaten egg whites.
- Fill pan cups about 1/4 full of oil and heat.
- Fill pan cups with batter. If you are adding jam, jelly, or applesauce to the middle add it now, only about a 1/4 teaspoons
- Bake until the edges are bubbly.
- Turn (using a fork, knitting needle, or toothpick) and continue turning until evenly browned and toothpick inserted into center comes out clean.
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.