Prep 40 mins
Cook 0 mins
Danish Aebelskiver is from the Cook'n for every Holiday collection. You will need an Aebelskiver pan to cook this delicious pancake.
- 3 eggs
- 1 tablespoon sugar
- 1⁄4 teaspoon ground cardamom
- 4 cups flour
- 3 1⁄2 cups buttermilk
- 1 tablespoon baking soda
- powdered sugar, for dusting
- jam or preserves, for filling
- Beat eggs, sugar and cardamom. Add flour and 3 cups buttermilk and blend until smooth. Dissolve baking soda in remaining 1/2 cup buttermilk; stir into batter.
- Put about 1/4 teaspoon butter or margarine in each cavity of the Aebelskiver iron. When bubbly hot, drop in about a level tablespoon of dough.
- When browned and puffed, turn over with a skewer (traditionally a knitting needle) and brown other side.
- Serve these little browned puffs of dough with either preserves, maple syrup or applesauce and a dusting of confectioners' sugar. If you like, add a little grated sharp cheese to the dough for a different taste treat.
- Note: An Aebelskiver iron is of Danish origin, made of heavy metal, in which a small amount of batter is placed in each of several round indentations. The resultant little muffins are garnished in several ways and served for breakfast or dessert. These are obtainable in most kitchen supply stores or online.
My usual recipe for aebelskivers is from the Make-a-Mix cookbook, which is out of print. It has you make pancake mix (with powdered buttermilk) and then add the wet ingredients. I was out of buttermilk powder, so I used this one, and it's just not anywhere near as good. For one, it doesn't call for salt, which was badly needed. For two, it didn't involve beating the egg whites separate from the yolks, which gives the aebelskivers a very light and airy texture; these were kind of heavy. I like the cardamom, but I'll just add it to my regular recipe.