Bisquick Aebleskiver Recipes

AEBLESKIVER RECIPE

Steps:

• In a bowl big enough to hold all the above ingredients with room to whisk, mix the flour, baking powder, salt and sugar. In a separate smaller bowl, whisk the egg yolks with the milk and 4 tablespoons of the melted butter. Add this mixture into the flour mixture until blended together. Don't worry if the batter looks lumpy.
• Using a hand held electric mixer, beat the egg whites on the highest speed until they become stiff but you do not want dry peaks to form. This should take about 3 minutes. Then fold the egg whites back into the flour mixture.
• Getting the Pan Ready for cooking
• Put the pan over medium heat, add 1/4 teaspoon of butter to each well in the pan and heat until the butter begins to bubble. Add 1 tablespoon of batter to each well of the pan, then 1 teaspoon of filling and top with 1 tablespoon more of batter.
• You cook until the bottoms of the round pancakes are golden brown and a little crispy. This should take about 4 minutes. Using a coupe of wooden skewers, flip the pancakes over and cook until the other side is golden brown.
• Remove the 7 Aebleskiver and repeat with the remaining batter until all the batter is cooked. Serve with maple syrup and powdered sugar.
• If you don't want to add filling, that's fine. Just serve them with jam or syrup on the side.

EASY-TO-DO AEBLESKIVER

Steps:

• Combine cake mix, water, egg and flour. Blend on low speed. Beat two minutes at medium speed.
• Place a small amount of butter or margarine in each cup of Aebleskiver Pan. Heat pan slightly; fill cups 2/3 full with batter.
• Cook until bubbly; turn carefully with fork and finish baking on the other side.
• Remove from pan and place on paper towels.
• Sprinkle confectioners' sugar on top. If desired, serve with a favorite strawberry or blueberry sauce.

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.

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.

AEBLESKIVER

Steps:

• 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.

AEBLESKIVER (DANISH PANCAKE BALLS)

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.