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
Categories Breakfast
Time 25m
Yield about 3 dozen.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 160 calories, Fat 2g fat (1g saturated fat), Cholesterol 64mg cholesterol, Sodium 530mg sodium, Carbohydrate 27g carbohydrate (5g sugars, Fiber 1g fiber), Protein 7g protein. Diabetic Exchanges
DANISH EBLESKIVER (BUTTERMILK RECIPE)
This is a traditional Danish recipe, from my husband's family. This REQUIRES the use of an ebleskiver iron or monk's pan. It's basically little fluffly ball-shaped pancakes. You can fill them with fruit jams, applesauce, or have them plain with a dusting of powdered sugar. My kids LOVE them!
Provided by Mrs. Odneal lt3
Categories Scones
Time 40m
Yield 28 Puffs, 7-9 serving(s)
Number Of Ingredients 9
Steps:
- Separate Eggs. Beat egg whites until stiff, keep separate. Beat yolks, add sugar, salt and Milk.
- Sift together flour, baking soda and baking powder, then add to egg yolk mixture. Mix well. Lastly, fold in stiffly beaten egg whites.
- Heat up monk's pan on medium heat.
- Place small amount of butter in each depression (1tsp or so).
- When butter is bubbling, fill each depression 2/3 full of dough.
- Next, place a small teaspoonful of desired jam or applesauce on top of dough, then barely cover with a few drops of dough.
- Cook until surface is bubbly and has a slightly dry appearance. Turn carefully with a fork, and finish baking on the other side.
- Serve dusted with powdered sugar or alone.
- NOTE: To ensure even cooking, fill and turn dough in each depression in order according to first dropped. Avoid spilling jam on pan as this will cause the dough to stick.
Nutrition Facts : Calories 436.3, Fat 29.4, SaturatedFat 17.8, Cholesterol 163.2, Sodium 688.8, Carbohydrate 34.5, Fiber 1, Sugar 7.2, Protein 9
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
Categories Breakfast
Time 17m
Yield 30 Aebelskivers, 10 serving(s)
Number Of Ingredients 11
Steps:
- 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.
AEBLESKIVER
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.
Categories World Cuisine Recipes European Scandinavian
Time 30m
Yield 30
Number Of Ingredients 10
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.
Nutrition Facts : Calories 63.3 calories, Carbohydrate 7.7 g, Cholesterol 18.4 mg, Fat 2.8 g, Fiber 0.2 g, Protein 1.8 g, SaturatedFat 1.3 g, Sodium 124.7 mg, Sugar 1.2 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
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.
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