Danish Recipe Aebleskiver Recipe For Shrimp

AEBLESKIVER (DANISH PANCAKES)

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.

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.

AEBLESKIVER

Steps:

• 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.

AEBLESKIVERS DANISH PANCAKE RECIPE RECIPE - (4.5/5)

Steps:

• 1. In a medium size mixing bowl measure the flour, sugar, baking powder, and salt. 2. In a small mixing bowl measure the milk, vanilla, oil, and add the egg. 3. Give a couple of quick stirs with a whisk to break the egg yolk and everything is mixed well together. 4. Pour the liquid ingredients into the dry ingredients. 5. Use the whisk and mix just a few seconds, until all the ingredients are moistened. The batter will be lumpy. 6. The Aebleskiver pan should be lightly greased and hot, then fill each opening ½ full with batter. 7. Cook about 1 minute until lightly browned and turn with a bamboo skewer, chop stick, knitting needle, 2 prong fork, or toothpick. Cook 1 minute on the other side. 8. Serve with homemade strawberry syrup and fresh fruit. Yum! * For a special treat add a small piece of cheese and ham before turning over the Aebleskiver.

EBELSKIVERS - DANISH PANCAKES

Steps:

• In a large bowl, whisk together flour, sugar, baking powder & salt.
• Separate eggs, set whites aside.
• Whisk in egg yolks, buttermilk, melted butter and vanilla extract. Whisk until smooth & thoroughly mixed - some lumps will remain.
• In a separate bowl, using electric mixers, beat egg whites until stiff peaks form.
• Fold whites into batter.
• Grease each well of the mold with oil or softened butter using a pastry brush or paper towel.
• Heat pan up over medium heat.
• Pour batter into each well, filling about half way. I use a small ladle.
• Fill with about half a teaspoon of jam or a pinch of chocolate chips.
• Top with additional batter - I fill 1/8" from the top.
• Cook until bottoms are golden and sides are set, about 3-4 minutes, then, using your method of choice, flip pancakes and continue to cook until bottom is golden - another 2-3 minutes. I use 2 chopsticks to maneuver and flip each ebelskiver. I also do a "3-point turn" when I flip them. Whatever works for you.
• Repeat with remaining batter.
• Remove each pancake and serve with a dusting of powdered sugar or syrups. Enjoy.

AEBLESKIVER DANISH PANCAKES

Steps:

• Combine all dry ingredients; flour, sugar, baking powder nutmeg and grated orange rind in a bowl. Set aside
• Whisk egg for about a minute, then gradually add milk and vanilla until fully combined
• Pour liquid mixture with dry ingredients, a little at a time. Mix until thoroughly combined
• Finally add melted butter and fold in. Mix is going to be a little runny but that's ok.
• Heat aebleskiver or fry pan on medium heat, add about a ½ or more teaspoon of oil, and brush the holes with the oil.
• Make sure pan is warm enough before adding batter about ½ full. Then quickly add about ¾ of Nutella over the batter in each hole
• Add more pancake mixture over the Nutella and cover each hole.
• Cook for about 1 or 2 until bottom is golden brown - on each side, you should see the batter bubbly,then push to the side of the pan, gently and quickly flip using chopstick or fork. You may use 2 chopsticks. Continue cooking on the other side untiil golden brown
• Repeat this process until all the batter is finished.
• Let it cool slightly, dust with confectioner's sugar and serve

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.

STUFFED EBELSKIVERS

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.
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SEA SALT CHOCOLATE AND GINGER DESSERT EBELSKIVER FILLING

Steps:

• Follow directions for the Ebelskiver batter and set aside. For this filling, in a small bowl mix the two ingredients together. Use these ingredients as the filling for each Ebelskiver as outlined in the batter recipe.