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 (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.
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.
STUFFED EBELSKIVERS
These globe-shaped Danish pancakes are a delight to eat and just as much fun to make, once you get the hang of rotating the dumplings in the traditional ebelskiver pan. Whipped egg whites make the batter light and fluffy and the round shape is perfect for stuffing. You can go sweet, as we have here, or try using savory combinations like bacon and cheese or caramelized onions and mushrooms.
Provided by Cooking Channel
Time 30m
Yield 14 ebelskivers
Number Of Ingredients 12
Steps:
- Whisk together the flour, light brown sugar, baking powder, baking soda and salt in a medium bowl.
- Whisk together the egg yolks, milk and sour cream in another medium bowl. Whisk the yolk mixture into the flour mixture until just combined. The batter will be lumpy. Allow the batter to rest while you whip the egg whites.
- Put the egg whites in another medium bowl. Using an electric mixer, beat the whites until stiff peaks form, about 1 minute. Gently fold the egg whites into the batter.
- Heat an ebelskiver pan on medium heat for 4 minutes. Reduce the heat to medium-low heat. Put a cube of butter into 4 of the wells; it should barely sizzle when it hits the pan. Use the back of a spoon to slide the butter up the sides of the wells so that each well is coated and some butter pools at the bottom. Fill the buttered wells almost to the top with batter, about 2 tablespoons each. Repeat with the butter and batter in the remaining 4 wells. (You are working in batches to prevent the butter from burning.)
- Cook until the batter puffs and bubbles on top, 3 to 4 minutes. Then take a wooden skewer, push it through the raw batter and into the bottom crust of each ebelskiver to turn it and confirm the bottom is set into a golden brown crust (if it's not, return the dumpling to its original position and let it continue to cook). Using the skewer, turn the ebelskivers so the cooked parts are half-in, half-out of the cups. Raw batter will spill into the wells but the dumplings should hold their shape. (If a dumpling does not slide up easily or hold its shape, slide it back to its original position and give it more time to cook and set.)
- Cook until the new undersides are golden brown, 2 to 3 minutes more. Carefully stuff the desired filling into the openings. (For each ebelskiver use 1 large or 2 small raspberries, 3 or 4 semi-sweet chocolate chips or a heaping 1/2 teaspoon of fruit preserves or jam.) Use up to 1 teaspoon of additional batter to top the filling in each ebelskiver. Using the skewer and a finger, if necessary, turn the ebelskivers once more so the additional batter is now on the bottom of the wells. Cook until golden brown, 2 to 3 minutes more.
- Check all sides of the ebelskivers: If there are pale spots on some, turn them down so they brown against the bottom of the pan for a few seconds. When they are done, the ebelskivers should be evenly deep golden brown and a skewer inserted deep into the dough, avoiding the filling, comes out clean. If you find that some are cooking much more quickly than others, rotate the pan occasionally to even out the heat.
- Remove the ebelskivers from the pan. Repeat the buttering and turning process with the remaining batter to make 6 or 7 more ebelskivers. By the second batch, the pan will be significantly hotter, so you won't need to increase the heat to medium to get started and the ebelskivers will cook more quickly.
- Dust the ebelskivers with confectioners' sugar and serve warm with maple syrup.
- Copyright 2014 Cooking Channel, LLC. All rights reserved.
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 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
DANISH AEBLESKIVER (EBLESKIVER)
This is a nice simple recipe for aebleskivers. Nothing to wait for overnight. Just mix up whenever you like. You can choose to add jam for a filling or as a spread once served.
Provided by kjdick
Categories Breakfast
Time 17m
Yield 30 Aebelskivers, 10 serving(s)
Number Of Ingredients 11
Steps:
- In a mixing bowl combine flour, sugar, baking powder, and salt. In another mixing bowl stir together milk and egg yolks until well combined. Add to flour mixture. Stir until smooth.
- In a small bowl beat egg whites with an electric mixer on high speed until stiff peaks form (tips stand straight). Gently fold beaten egg whites into batter, leaving a few puffs of egg white. Do not overbeat.
- Place an aebleskiver pan over medium heat; lightly brush each cup with oil. When the oil sizzles, use about 2 tablespoons of the batter to fill each cup 2/3 full. Cook for 1 to 2 minutes. As a thin shell forms, use a fork or wooden toothpick to gently invert the cooked portion and allow the uncooked portion to flow into the cup. Invert each aebleskiver and cook until all shells are set and all sides are sealed. Continue rotating and cooking until they are evenly golden brown and a wooden toothpick inserted in their centers comes out clean.
- If you choose to add jam to the center just add a small amount of jam to the middle of batter right after you put the batter in the pan. Use toothpick or spoon to push batter over top of jam. If you choose to add a filling make sure not to fill the cups to full of batter(1/2 - 2/3 full). Then continue to cook and flip as the directions say.
- Note: If you are having sticking uses with the pan you may need to crank up to heat, add more oil, or both.
- Use a fork or wooden toothpick to transfer each aebleskiver to a plate. Serve immediately or keep warm in a loosely covered ovenproof dish in a 300 degree F oven. If desired, serve with jam, jelly, honey, syrup, or applesauce and sprinkle with powdered sugar. Makes 30 aebleskiver.
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