AEBLESKIVER
Aebleskiver - a Danish dessert, like doughnut holes, but sweeter and much better traditionally served with glogg during the Advent. Cooked in a cast iron pan that resembles an egg poacher. Serve hot with syrup, jam or powdered sugar.
Provided by Lisa G.
Categories World Cuisine Recipes European Scandinavian
Time 30m
Yield 30
Number Of Ingredients 10
Steps:
- In a clean glass or metal bowl, beat the egg whites with an electric mixer until they can hold a stiff peak. Set aside.
- Mix together the flour, baking powder, salt, baking soda, sugar, egg yolks, melted butter and buttermilk at one time and beat until smooth. Gently fold in the egg whites last.
- Put about 1tablespoon of vegetable oil in the bottom of each aebleskiver pan cup and heat until hot. Pour in about 2 tablespoons of the batter into each cup. As soon as they get bubbly around the edge, turn them quickly (Danish cooks use a long knitting needle, but a fork will work). Continue cooking, turning the ball to keep it from burning.
Nutrition Facts : Calories 63.3 calories, Carbohydrate 7.7 g, Cholesterol 18.4 mg, Fat 2.8 g, Fiber 0.2 g, Protein 1.8 g, SaturatedFat 1.3 g, Sodium 124.7 mg, Sugar 1.2 g
AEBLESKIVER
Aebleskiver is a delicious Danish treat that my husband introduced to me when we got married. Imagine a cross between a doughnut hole and a pancake.
Provided by Erica Walker
Categories Side Dish
Time 25m
Number Of Ingredients 9
Steps:
- In a medium-sized bowl, beat the egg whites with an electric mixer until they can hold a stiff peak. Set aside.
- Mix together the flour, baking powder, salt, baking soda, sugar, egg yolks, 4 Tbsp. melted butter and buttermilk and beat until smooth.
- Gently fold in the egg whites last.
- Using a pastry brush, brush the bottom of each aebleskiver pan cup with melted butter and heat until hot.
- Pour in about 2 tablespoons of the batter into each cup. As soon as they get bubbly around the edge, flip them over (In Denmark they typically use a knitting needle to flip, but you can use a chopstick or a fork).
- Continue cooking, turning the ball until is is golden brown all the way around and is cooked through (like a pancake). It might take a couple tries to get the feel for it, but once you do you will be flippin' aebleskiver like it's nobody's business!
- Serve with jam or syrup and sprinkle with powdered sugar.
Nutrition Facts : Calories 152 kcal, Carbohydrate 20 g, Protein 4 g, Fat 6 g, SaturatedFat 4 g, Cholesterol 42 mg, Sodium 225 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
ORIGINAL RECIPE FOR DANISH AEBLESKIVER (PANCAKE BALLS)
Original recipe for Danish Aebleskiver also known as Danish Pancake Balls. These traditional pancake balls are traditinal served during Christmas. However, they are also perfect the rest of the year.
Provided by NordicFoodLiving.com
Categories Dessert Nordic Christmas
Time 1h
Number Of Ingredients 8
Steps:
- Separate the egg whites and yolks in separate bowls.
- Whisk the sugar and egg whites fluffy and stiff. The bowl must be completely clean and dry. A tiny bit of water will make the eggs whites impossible to whisk stiff. Set aside.
- Mix the egg yolks, all-purpose flour, natron (baking soda), salt and vanilla sugar together in a separate bowl.
- Use a hand mixer to mix the ingredients while gradually adding the buttermilk. Keep mixing until the batter is uniform.
- Melt the butter and let it cool off a bit. Slowly add the cooled butter to the buttermilk mixture while whisking.
- Use a wooden spoon or similar to slowly mix the stiff eggs whites in the batter.
- You need a special Aebleskive pan for frying. You can get one online or maybe at your local kitchen store.
- Heat up the Aebleskive pan at medium heat and add a small piece of butter in each hole. Fill the holes 3/4 with the Aebleskive batter.
- When the batter starts to get firm and you can turn them over without cracking, then turn the Aebleskiver 90 degrees (using a wooden stick or similar) and let the batter flow into the pan.
- At this point there is a hole in the side of the Aebleskive. Pour a little extra batter into the hole and turn the Aebleskive another 90 degrees so that the hole gets closed.
- When the Aebleskiver have a solid surface turn them regularly so they get an even and light-brown crust.
AEBLESKIVER (DANISH PANCAKE BALLS)
Based on a recipe from Sunset's Breakfast & Brunches cookbook. You will need an ebelskiver (aebleskiver or aebelskiver) pan to make this; we purchased our NordicWare one at L.L. Bean's in Freeport, Maine. "The tender ball-shaped pancakes the Danish call "aebleskiver" derive their roundness from the iron in which they're cooked.... To make perfectly round aebleskiver, you must frequently lift and turn the baked section of each ball. They will eventually seal themselves, creating a hollow in each center. Serve with your favorite jam or preserves." When we make these, we experiment by placing the jam, preserves, or chocolate inside the aebleskivers!
Provided by mersaydees
Categories High In...
Time 30m
Yield 12-15 pancake balls
Number Of Ingredients 10
Steps:
- Sift flour with salt, baking powder, granulated sugar, and cardamom in medium-size bowl. Combine egg, milk, and 2 tablespoons of butter in small bowl. Add wet mixture to dry combination and stir until blended and smooth.
- Note: If your ebelskiver pan is new and isn't Teflon coated, season it by preheating it to medium-hot - until water dripped onto the surface sizzles. Brush entire cooking surface generously with salad oil. Continue to heat just until oil smokes, then remove from heat and let cool completely. Wipe clean and your ebelskiver is ready for use. If your old ebelskiver seems to stick, wash its cooking surface in soapy water. Then season as directed above.
- Place a seasoned aebleskiver pan over medium heat until water sprinkled in pan sizzles. Brush each cup lightly with some of the remaining butter. Fill each cup approximately 2/3 full with batter. About 30 seconds later, a thin shell forms on the bottom of each pancake ball. Coerce unbaked batter to flow out by sticking a slender wooden or metal skewer into baked portion and gently pulling shell almost halfway up.
- Continue to rotate each pancake ball about every 30 seconds as the shell begins to set, pulling up the baked shell to let remaining batter flow out into cup. After about four turns, the ball should be almost formed and you can turn it upside down to seal.
- Continue baking, rotating the balls frequently until they are an even golden brown and a skewer inserted in center comes out clean. Using skewer, lift balls from pan when baked. Repeat with remaining batter.
- Serve immediately, or keep warm for as long as 30 minutes in a bun warmer or cloth-lined basket on an electric warming tray. Dust with powdered sugar. Break each ball in half, fill with jam, and eat out-of-hand.
DANISH EBELSKIVER
These are a light Danish-style pancake that will require an ebelskiver cast iron pan. Serve warm with melted butter. Can be rolled into powdered sugar or filled with a berry filling.
Provided by Jim White
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 30m
Yield 7
Number Of Ingredients 9
Steps:
- Beat the egg yolks in a bowl; whisk the half-and-half, sugar, and salt with the egg yolks until thoroughly mixed.
- Whisk the flour, baking powder, baking soda, and cinnamon together in a separate bowl. Beat the flour mixture into the egg mixture just until smooth and most of the lumps are gone.
- With an electric mixer, beat the egg whites in a bowl until they form stiff peaks. Gently fold the beaten egg whites into the batter.
- Brush melted butter into the round depressions of a cast-iron ebelskiver pan. Place the pan over medium-high heat. When the butter is very hot and smells slightly nutty, pour batter into each depression, filling the round shapes about half to three-quarters full. Allow the ebelskiver to cook until the bottoms are golden brown, 1 to 2 minutes. The inside batter will still be runny.
- Using a toothpick or wooden skewer, gently push each ebelskiver at an edge to loosen from the pan. Insert the toothpick lightly into a top edge from the inside, and gently lift and rotate the pancake to turn it over. Turn them so the round bottoms are facing upward and the liquid batter in the center of a pancake runs into the bottom of the round depression. Cook until the other side of each pancake is browned, about 1 more minute.
- Remove the finished pancakes from the pan with the toothpick, transfer to a platter, and serve warm.
Nutrition Facts : Calories 270.8 calories, Carbohydrate 32 g, Cholesterol 109.7 mg, Fat 12.1 g, Fiber 1.1 g, Protein 8.5 g, SaturatedFat 6.7 g, Sodium 486.3 mg, Sugar 1.6 g
AEBLESKIVER
Years ago, a friend returned from visiting her family in Denmark and brought back her family recipe for aebleskiver. After hearing her rave about these tasty Danish pancake balls sold in bakeries and at street markets there, I ordered an aebleskiver pan. I've been making them ever since. -Kristine Chayes, Smithtown, New York
Provided by Taste of Home
Categories Breakfast
Time 25m
Yield about 3 dozen.
Number Of Ingredients 8
Steps:
- In a large bowl, whisk egg yolks and buttermilk until blended. In another bowl, whisk flour, baking soda, salt and cinnamon. Stir into egg mixture just until moistened. In a small bowl, beat egg whites on high speed until stiff but not dry. With a rubber spatula, gently stir a fourth of the egg whites into batter. Fold in remaining egg whites. Place a greased aebleskiver pan over medium heat. In batches, pour 1 tablespoon batter into each cup. Top with a peach piece and another 1 tablespoon batter. Cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is golden brown. Serve warm with confectioners' sugar. Freeze option: Freeze cooled pancakes between layers of waxed paper in a freezer container. To use, place pancakes on an ungreased baking sheet, cover with foil and reheat in a preheated 375° oven until heated through, 5-10 minutes. Or, place on a microwave-safe plate and microwave on high until heated through, 45-90 seconds.
Nutrition Facts : Calories 160 calories, Fat 2g fat (1g saturated fat), Cholesterol 64mg cholesterol, Sodium 530mg sodium, Carbohydrate 27g carbohydrate (5g sugars, Fiber 1g fiber), Protein 7g protein. Diabetic Exchanges
DANISH AEBELSKIVER
Danish Aebelskiver is from the Cook'n for every Holiday collection. You will need an Aebelskiver pan to cook this delicious pancake.
Provided by Spud Nut
Categories Breakfast
Time 40m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 405.6, Fat 4.6, SaturatedFat 1.7, Cholesterol 111.5, Sodium 812.9, Carbohydrate 72.8, Fiber 2.3, Sugar 9.4, Protein 16.5
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