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...
Yield 12-15 pancake balls
Number Of Ingredients 10
- 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 (DANISH PANCAKES)
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
Number Of Ingredients 11
- 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.
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.
Number Of Ingredients 10
- 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.
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
Yield 30 Aebelskivers, 10 serving(s)
Number Of Ingredients 11
- 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.
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
Yield about 3 dozen.
Number Of Ingredients 8
- 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.
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ORIGINAL RECIPE FOR DANISH AEBLESKIVER (DANISH PANCAKE BALLS)
2019-11-17 · Thank you for sharing your wonderful family recipe for Danish Aebleskiver. I used your recipe on my newly seasoned Aebleskiver cast iron pan. It tasted so delicious., soft and fluffy. I added blueberries in the center of each batter ball ; made it even more scrumptious with a burst of berry juice in the center. I will perpetuate your recipe …
- You need a special Aebleskive pan for frying. You can get one online or maybe at your local kitchen store.
BASIC DANISH PANCAKE BALLS (AEBLESKIVER) RECIPE
One of Denmark's most famous types of pastry, aebleskiver, literally "Apple Slices" in Danish, are light and airy pancake balls, a cross between a pancake and a donut. Although apples aren't always present in modern aebleskiver, they were in origin. Our recipe …
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2009-07-23 · Combine milk and yolks in another bowl, slightly beat, and then incorporate egg mixture into dry ingredient bowl. Beat egg whites on high to stiff peaks in third bowl, and then carefully fold whites into batter. Rub holes in AEbleskiver pan with some of …
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DANISH AEBLESKIVER: DANISH PANCAKE BALLS L PANNING THE GLOBE
2013-11-17 · In a medium sized bowl mix dry ingredients: flour (2 cups), sugar (2 tablespoons), baking powder (1 teaspoon), baking soda (1/2 teaspoon), salt (1/2 teaspoon), and cardamom if using (1/2 …
- In a medium sized bowl mix dry ingredients: flour (2 cups), sugar (2 tablespoons), baking powder (1 teaspoon), baking soda (1/2 teaspoon), salt (1/2 teaspoon), and cardamom if using (1/2 teaspoon). In a separate large bowl whisk buttermilk (2 cups), eggs (2) and vanilla (1 teaspoon). Whisk dry ingredients into the wet ingredients. For fluffiest results, use batter within 10 minutes of mixing.
- Heat up your cast iron Aebleskiver pan over medium-high heat for a couple of minutes. Place 1/4 teaspoon or so of butter or oil into each round. When it bubbles, add enough batter to come up almost to the top of the round. (If using a filling, spoon 1/4 to 1/2 teaspoon of filling into the center of each round and cover with a bit of batter) When the batter starts to bubble up a bit on the sides, turn the aebleskiver 1/4 of the way around by gently coaxing it with the tip of your needle. It should slide easily. Cook for 20-30 seconds, adjusting the heat if need be, so they don’t burn, and make another quarter turn for each aebleskiver. Repeat the turns two more times, until you have a perfect ball that is cooked on all sides. You can test your aebleskivers for doneness by inserting a toothpick – if it comes out clean, they’re done. If not, continue to cook, rotating every few seconds, until done.
- Arrange aeblesivers on a platter. Sprinkle with powdered sugar. Serve warm with jam or other toppings on the side. Enjoy!
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2017-12-26 · 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 …
- 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!
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- In a bowl, mix flour with sugar, baking powder, cardamom, and salt. In a small bowl, beat egg to blend with milk and 2 tablespoons butter. Add liquids to dry ingredients and stir until evenly moistened.
- Place an aebleskiver pan over medium-low heat. When pan is hot enough to make a drop of water dance, brush pancake cups lightly with melted butter and fill each to slightly below the rim with batter.
- In about 1 1/2 minutes, thin crusts will form on bottoms of balls (centers will still be wet); pierce the crust with a slender wood skewer and gently pull shell to rotate the pancake ball until about half the cooked portion is above the cup rim and uncooked batter flows down into cup. Cook until crust on bottom of ball is again firm enough to pierce, about another minute, then rotate ball with skewer until the ridge formed as the pancake first cooked is on top. Cook, turning occasionally with skewer, until balls are evenly browned and no longer moist in the center, another 10 to 12 minutes. Check by piercing center of last pancake ball added to pan with skewer--it should come out clean--or by breaking the ball open slightly; if balls start to get too brown, turn heat to low until they are cooked in the center. Lift cooked balls from pan and serve hot (see notes). Repeat to cook remaining batter.
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2019-05-12 · In a medium bowl, beat the egg whites with an electric mixer until stiff peaks form. In a separate, large bowl, combine the flour, baking powder, salt, baking soda, and sugar. Stir well, then …
- In a separate, large bowl, combine the flour, baking powder, salt, baking soda, and sugar. Stir well, then add the egg yolks, melted butter and buttermilk and mix just until combined.
- Heat your aebleskiver pan over medium heat until hot. Brush each cup with a little melted butter using a pastry brush, then fill each cup with about 2 tablespoons of batter until almost full.
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2019-10-25 · The traditional Danish recipe for aebleskivers contains only ground cardamom for a gentle spice and aroma, and which is common in many Scandinavian baking recipes. Some variations which I recommend include: * omitting the ground cardamom for plain-flavoured aebleskivers * adding 1 teaspoon each of ground cinnamon and ground cardamom * adding 1 teaspoon of Nutella to each aebleskiver …
- Measure the milk into a large jug and bring it to room temperature. If you are in a hurry, you can gently warm the milk (either on the stove or in the microwave) until it is between 32°C and 38°C (90°F and 100°F).
- In a very large bowl which will later take all of the ingredients, measure the flour, salt, ground cardamom, and sugar.
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