Prep 10 mins
Cook 20 mins
My mom made these sometimes for breakfast on weekends while I was growing up. There's a lot of varieties of aebelskivers (little, round Danish donuts), but she always made ones filled with applesauce. I'm still trying to develop the knack of making them! Aebleskivers are made in a special pan with small, round cups. You can find them online, if they aren't available locally. Times are estimated.
- 2 1⁄2 cups flour
- 1⁄2 teaspoon salt
- 1 1⁄4 teaspoons baking soda
- 3⁄4 teaspoon baking powder
- 2 cups buttermilk
- 2 eggs, separated
- 3 tablespoons melted butter
- vegetable oil
- applesauce (I use unsweetened)
- powdered sugar (optional)
- jam (optional)
- Sift dry ingredients together and set aside.
- Beat egg yolks and mix with buttermilk. Combine with dry ingredients. Blend in butter.
- Beat egg whites and fold into batter.
- Heat an aebleskiver pan. Place a small amount of oil in each cup.
- Fill each cup nearly to the top with batter. Place a small spoon of applesauce on top, then add enough batter to cover the applesauce.
- Cook until golden brown, then use forks to carefully and quickly turn over. Cook until golden brown on the other side.
- Serve hot or warm, dusted with powdered sugar if desired. Aebleskivers may also be served with jam, if desired.
I've had aebelskivers many times at a local European-style restaurant, and even plain, they were always light and delicious. Stuffed, even better. I made this recipe with vanilla and sugar, because I couldn't believe they'd turn out the same without. Even still, these didn't turn out much like I expected them. They're just a little bland. (No, we didn't overbeat the egg whites.) This is a good starting place, I guess, but I'm going to be experimenting a lot with it.