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.
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
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
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 (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.
BISQUICK DANISH
Alright, you caught me.... I hate using store bought mixes but I had some Bisquick in my pantry and needed a treat real fast one night when I ran out of flour so this is what I came up with!
Provided by anme7039
Categories Breads
Time 22m
Yield 20 danishes or so, 20 serving(s)
Number Of Ingredients 9
Steps:
- Stir butter, sugar and bisquick together until crumbly.
- Gently add in coffee creamer and half and half or milk until dough just starts to form.
- Drop about a heaping tablespoonsful dough onto a greased baking sheet.
- Make an indent into each Danish.
- Fill indent with a small amount of preserves.
- Bake at 425 degrees Fahrenheit for 10-12 minutes, or until just starting to turn golden.
- While they are baking make the glaze by combining the powdered sugar, coffee creamer or milk, and corn syrup.
- Drizzle glaze over warm danishes.
Nutrition Facts : Calories 138.1, Fat 6, SaturatedFat 3, Cholesterol 11.5, Sodium 171.2, Carbohydrate 19.8, Fiber 0.3, Sugar 10.8, Protein 1.5
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