Danish Aebleskiver Recipe Recipe Fo Recipe For Banana

AEBLESKIVER

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.

AEBLESKIVER

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.

ORIGINAL RECIPE FOR DANISH AEBLESKIVER (PANCAKE BALLS)

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.

DANSK AEBLESKIVER (DANISH DOUGHNUTS)

Steps:

• Preheat an electric aebleskiver pan according to the manufacturer's directions.
• Beat together the eggs, buttermilk, and butter in a mixing bowl until smooth. Gradually whisk the flour, salt, sugar, baking soda, and cardamom into the egg mixture until evenly blended and smooth.
• Spoon 1 tablespoon of shortening into each cup of the preheated aebleskiver pan, and allow the oil to heat. Pour batter into each cup until 3/4 full. Allow the batter to cook in the bottom of the cup 3 to 4 minutes until golden brown, then use a long skewer or knitting needle to lift one edge and give it a 1/4 turn. The uncooked batter will spill over into the cup, and cook. Continue lifting and turning the edges until the batter is fully cooked into a golden brown ball. Drain on paper towels.

AEBLESKIVER (DANISH PANCAKE BALLS)

Steps:

• Gather the ingredients.
• In a medium-size pan, lightly sauté apple pieces in 2 tablespoons of butter until softened but still firm. Sprinkle with cinnamon.
• Separate the egg whites from yolks and beat the egg whites until stiff peaks form. Set aside.
• In a different bowl, whisk egg yolks and sugar together until creamy. Set aside.
• In a medium-size bowl, sift together flour and baking powder. Set aside.
• Gradually stir in half-cups of flour at a time, alternating with half-cups of buttermilk, into the egg mixture. Mix well until all buttermilk and flour are combined into the eggs.
• Gently fold beaten egg whites into batter.
• Heat up aebleskiver pan over high heat. Once very hot, reduce the heat to medium.
• Place 1/8 teaspoon of butter into each well to grease, using a pastry brush to coat the round surface entirely.
• Spoon about 1 teaspoon of batter into each well, filling half-way, and place an apple chunk on the batter. Immediately spoon enough additional batter over the apples to cover and fill well to the top.
• Allow the pancake to cook until the sides begin to brown and pull away from the sides of the wells.
• Lightly run a knife or, in the traditional fashion, a knitting needle around the edge of each ball to loosen and then flip over to cook through for about 2 minutes.
• Remove the aebleskiver to a plate and sprinkle with powdered sugar, if using, to serve.
• Enjoy!

AEBLESKIVER (DANISH PANCAKE BALLS)

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.

LAURA'S FAMOUS AEBLESKIVER

Steps:

• Sift the flour, salt, and baking soda together in a bowl. Add the buttermilk and egg yolks; stir until you have a batter.
• In a separate large glass or metal mixing bowl, beat the egg whites until foamy until soft peaks form. Lift your beater or whisk straight up: the egg whites will form soft mounds rather than a sharp peak. Fold the egg whites into the prepared batter.
• Place an aebleskiver pan over medium heat; prepare each cup with cooking spray. Pour the batter into each cup to about 2/3 full. Cook until golden brown on each side, using a toothpick to flip, 1 to 2 minutes per side.

DANISH AEBLESKIVER - BETTER HOMES AND GARDENS RECIPE RECIPE - (4.3/5)

Steps:

• In 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. Gently fold beaten egg whites into batter, leaving a few puffs of egg white. Place an aebleskiver pan over medium heat; lightly brush each cup with oil. When the oil sizzles, use about 2 tbsps of the batter to fill each cup 2/3 full. (if adding filling put on top now and then add a little more batter to cover filling). Cook for 1 to 2 minutes. As the thin shell forms, use a fork or a 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 tey are evenly golden brown and a wooden toothpick inserted in their centers comes out clean. Use fork or toothpick to transfer each aebleskiver to a plate. Serve immediately or keep warm in a loosely covered ovenproof dish in a 300 degree oven.

DANISH AEBLESKIVER (EBLESKIVER)

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.