AEBLESKIVERS OR EBLESKIVERS
Aebleskivers Or Ebleskivers
- Servings: 3 dozen
- 2 Large Eggs - Separated (or 3 Medium Eggs)
- 1 tsp Sugar
- 2 cups of Buttermilk
- 3 TB Melted Butter
- 1/2 tsp salt
- 2 1/2 Cups AP-Flour
- 1 1/4 tsp Baking Soda
- 1/2 tsp Mace
- 1/4 tsp Cardamom
- 1/2 tsp Cream of Tarter
In a bowl or large glass pouring pitcher, beat yolks until light in color, add sugar and beat until thick.
Add buttermilk, Melted Butter and Salt, stirring until well combined
In a separate bowl, mix flour, baking soda, and spices with a whisk.
Add flour mixture to the egg yolk mixture and stir well.
In another clean bowl, beat egg whites with 1/4 tsp cream of tarter until stiff peaks form.
Fold egg whites into batter in two batches.
Warm aebleskiver pan on medium heat (You will probably have to adjust heat after the first batch, I always burn the first batch)
Add a small amount of vegetable oil, butter or lard to each one of the seven indentions.
Fill each indention only about 2/3 full.
Cook until bubbly on top, just like regular pancakes, then, utilizing the traditional knitting needle, a bamboo skewer, or my favorite, a fondue fork, turn the dough balls over to obtain a round shape. (This takes a little practice)
Serve with traditional Raspberry preserves and powdered sugar.
Lingonberry, while Swedish, also goes very nicely as well as Black Current.
They may also be served in American fashion with Maple syrup (I prefer Grade B to Grade A Dark amber)
I have included a picture of a more traditional pan, which incidently looks just like my 15 year old pan.
If you are ever driving up, or down, the California coast line, stop in at the Solvang Restaurant in Solvang, CA for a traditional Danish Breakfast.