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
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 10m
Yield 7
Number Of Ingredients 11
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
AEBLESKIVER (DANISH PANCAKE BALLS)
A recipe for Aebleskiver, Danish Pancake Balls - a favorite pastry in both Denmark and in Danish-American communities.
Provided by Kari Diehl
Categories Breakfast
Time 1h30m
Number Of Ingredients 9
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!
Nutrition Facts : Calories 64 kcal, Carbohydrate 10 g, Cholesterol 17 mg, Fiber 1 g, Protein 2 g, SaturatedFat 1 g, Sodium 59 mg, Sugar 2 g, Fat 2 g, ServingSize serves 28, UnsaturatedFat 0 g
DANISH APPLE PANCAKES
Make and share this Danish Apple Pancakes recipe from Food.com.
Provided by Mandy
Categories Breakfast
Time 20m
Yield 2-4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 200.C.
- Sift flour & baking powder into a bowl & add 1 tblsp caster sugar.
- Combine eggs & milk separately & whisk into flour mixture until smooth.
- Heat a 22cm oven & stove proof plate or pan over a medium heat on the stove and add 20g butter, heat until butter begins to froth.
- Add apples, cinnamon & extra sugar, toss well and cook for approx 2-3 mins until apple is tender.
- Remove half the apples & pour half the batter over the apples in the pan.
- Bake in the oven for 4-5 mins or until browned & cooked through.
- Repeat with remaining apples & batter.
- Serve dusted with icing sugar & drizzled with cream.
Nutrition Facts : Calories 440, Fat 10.1, SaturatedFat 4.4, Cholesterol 228.6, Sodium 908.1, Carbohydrate 73.3, Fiber 4.7, Sugar 27.4, Protein 15.3
APPLE DANISH WITH CRESCENT ROLL DOUGH
This super easy apple-cream cheese Danish recipe using crescent rolls and canned fried apples is perfect for breakfast, brunch, or even dessert.
Provided by Diane Hill Roark
Time 55m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking pan with cooking spray. Mix brown sugar and cinnamon together; set aside.
- Unroll one can of crescent roll dough and pat together on the bottom of the prepared baking dish.
- Beat cream cheese, white sugar, and vanilla together until smooth. Spread over the dough. Layer the apple filling over the cream cheese layer. Top with second package of crescent roll dough, patting the seams together. Drizzle butter on top and sprinkle with cinnamon-sugar.
- Bake in the preheated oven until golden and bubbly, 40 to 45 minutes.
Nutrition Facts : Calories 461.2 calories, Carbohydrate 45.6 g, Cholesterol 61.4 mg, Fat 28.7 g, Fiber 0.6 g, Protein 5.6 g, SaturatedFat 15.1 g, Sodium 428.3 mg, Sugar 20 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.
DANISH PANCAKES
I came to North America from Denmark decades ago, and my mother used to make these pancakes for me and my siblings while growing up. Today, my children and grandchildren love these, so I often have to double the recipe.-Lise Thomson, Magrath, Alberta
Provided by Taste of Home
Time 40m
Yield 20 filled pancakes.
Number Of Ingredients 7
Steps:
- In a large bowl, whisk eggs, milk and butter. In a small bowl, mix flour and 2 tablespoons sugar; add to egg mixture and mix well. Refrigerate, covered, 1 hour., Heat a lightly greased 8-in. nonstick skillet over medium heat. Stir batter. Fill a 1/4-cup measure three-fourths with batter; pour into center of pan. Quickly lift, tilt and rotate pan to coat bottom evenly. Cook until top appears dry; turn pancake and cook 15-20 seconds longer or until bottom is cooked. Remove to a wire rack. Sprinkle with 1/8 teaspoon sugar., Repeat with remaining batter and sugar, greasing pan as needed. When cool, stack pancakes with pieces of waxed paper or paper towels. Top each pancake with 3 tablespoons ice cream. Roll up; top with berries. Serve immediately.
Nutrition Facts :
DANISH APPLE PANCAKES (AEBLEPANDEKAGER) RECIPE - (4.7/5)
Provided by anonsouthernbell
Number Of Ingredients 11
Steps:
- Beat eggs lightly and add milk (and chia seeds if using). Combine sugar, flour and salt; add to egg mixture. Stir in cream. Fry apple slices over medium-high heat in butter until they are golden brown. Cover the bottom of a lightly buttered baking dish with the fried apples. (The recipe did not state what size dish to use. I used a 11 3/4 x 7 1/2 casserole dish and the recipe was ready closer to 15-20 min mark). Pour the batter made from the eggs and other ingredients over the apples. Bake at 500F for 20-25 (if 15-20 if using a smaller pan). Sprinkle cinnamon and lemon juice over the top. Return to over and bake an additional 10 minutes.
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