Danish Aebleskiver

READY IN: 25mins
Recipe by Charlotte J

By requested which is pretty cool as I just inherited my mother in laws pan this pass weekend! I'm excited! Guessing at prep and cooking time.

Top Review by Sydney Mike

It'd been many years since I'd had these for breakfast (or any other meal, for that matter), but I finally dug out my aebleskiver pan & will be making these great little tasties more often now! I really like them with raspberry jam, but have also found a great, not terribly sweet, organic strawberry (preserve?) that goes well with them, too! The directions were a bit skimpy on preparing the batter, but I pretty much followed logic & (1)in one bowl, whisked together the dry ingredients, (2)whisked together the sour cream, egg yolks & milk in another bowl, (3)combined the two until just blended, & then (4)folded in the stiffly-beaten egg whites! Oh, yeah, & I used a darning needle to turn the little buggers over, as in Step 3! These really are a great treat for kids of all ages ~ Many thanks for renewing my interest in these gems! [Made & reviewed in the Family Picks part of ZWT6]

Ingredients Nutrition

Directions

  1. Heat aebleskiver pan until hot.
  2. Put small amount of melted fat in each cup and add 2 tablespoons batter.
  3. When batter starts to bubble and edges are browned, turn over with a fork and bake on other side.
  4. Serve while hot, with jelly and sugar.

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