Danish Aebleskiver Recipes Recipe Cards Recipe Cards

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AEBLESKIVER (DANISH PANCAKE BALLS)



Aebleskiver (Danish Pancake Balls) image

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

1 1/4 cups all-purpose flour
1/2 teaspoon salt
2 1/4 teaspoons baking powder
2 tablespoons granulated sugar
1/2 teaspoon ground cardamom or 1/2 teaspoon ground cinnamon
1 egg, beaten
1 cup milk
3 tablespoons butter or 3 tablespoons margarine, divided, melted and cooled
powdered sugar
fruit jam or preserves

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 image

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

2 large eggs (divided into egg whites and egg yolks in separate bowls)
2 cups flour
2 teaspoons baking powder
1 Tablespoons sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
4 Tablespoon butter (melted)
2 cups buttermilk
melted butter (for greasing pan)

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 (Pancake balls) image

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

250 g all-purpose flour
1/4 tsp salt
1/2 tsp Natron ((baking soda))
1 tbsp vanilla sugar
4 dl buttermilk
100 g butter, melted
3 eggs
1 tbsp sugar

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)



Dansk Aebleskiver (Danish Doughnuts) image

My husband is from Denmark, and making this traditional Danish favorite is a family affair. I make the batter, my husband does the cooking, and the kids help us make them disappear! We like to dip our aebleskivers in raspberry jam, maple syrup, and powdered sugar. The cardamom gives them that something extra. No wonder this recipe is a family favorite! Danish cooks use a long knitting needle to turn the doughnuts, but you can use a fork, too.

Provided by Luanne

Categories     Bread     Quick Bread Recipes

Time 55m

Yield 48

Number Of Ingredients 9

8 eggs
1 quart buttermilk
¼ cup melted butter
4 cups all-purpose flour
1 teaspoon salt
2 tablespoons white sugar
1 teaspoon baking soda
1 ½ tablespoons ground cardamom
2 cups vegetable shortening, melted

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.

Nutrition Facts : Calories 144.6 calories, Carbohydrate 9.6 g, Cholesterol 34.4 mg, Fat 10.6 g, Fiber 0.3 g, Protein 2.8 g, SaturatedFat 3.1 g, Sodium 114.8 mg, Sugar 1.6 g

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



Danish Aebleskiver - Better Homes and Gardens recipe Recipe - (4.3/5) image

Provided by hazelljbmh

Number Of Ingredients 10

1 cup all-purpose flour
1 tbsp sugar
2 tsp baking powder
1/4 tsp salt
1 cup milk
2 egg yolks
2 egg whites
Oil for greasing pan
powdered sugar for dusting
preserves for filling

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.

AEBLESKIVER (DANISH PANCAKES)



Aebleskiver (Danish Pancakes) image

As a young girl, I constantly craved Saturdays and Sundays when my mother would prepare these small delicious pancakes. Now as a college student, I still look forward to Christmas time when our family is together and my mother and I prepare an overwhelming amount to feed family members! Definitely add in any kind of jam, peanut butter, honey, Nutella®, chocolate chips, fruit (diced apples, blueberries, etc.); the possibilities are endless and so delicious!

Provided by ellie

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes

Time 10m

Yield 7

Number Of Ingredients 11

1 cup whole wheat flour
2 tablespoons white sugar
2 ½ teaspoons baking powder
½ teaspoon salt
¼ teaspoon ground cinnamon
1 dash ground nutmeg
1 dash ground cloves
1 egg, lightly beaten
¾ cup milk
2 tablespoons unsalted butter, melted
1 teaspoon vanilla extract

Steps:

  • Stir the flour, sugar, baking powder, salt, cinnamon, nutmeg, and cloves together in a large bowl; mix in the egg, milk, butter, and vanilla until just combined.
  • Heat an aebleskiver pan over medium heat; prepare with cooking spray.
  • Pour the batter into each cup to about 2/3 full. Allow the batter to cook in the bottom of the cup 3 to 4 minutes until golden brown. Don't forget which cup you placed the batter in first, it's all about rotation! 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.

Nutrition Facts : Calories 127.2 calories, Carbohydrate 18 g, Cholesterol 34.2 mg, Fat 4.8 g, Fiber 2.2 g, Protein 4.1 g, SaturatedFat 2.7 g, Sodium 361.5 mg, Sugar 5 g

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