Aebleskiver Danish Pancakes Food

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 (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.

AEBLESKIVER

Steps:

• Beat the egg whites with the sugar until stiff.
• In a separate bowl, whisk the egg yolks, flour, baking soda and salt.
• Add the buttermilk gradually while mixing. Continue mixing until reaching a homogeneous consistency.
• Slowly add the melted butter while mixing.
• Gently fold the egg whites into the mixture with a spatula.
• Heat up the aebleskiver pan at medium heat. Grease each hole with a little bit of butter or oil. Fill the holes with the batter.
• After a couple minutes, turn the aebleskiver over with the help of a toothpick.
• Cook for 2 additional minutes.
• Dust with powdered sugar, and serve with jam or other favorite toppings.

BLOOD ORANGE & CARDAMOM PANCAKES (AEBLESKIVER)

Steps:

• In a large bowl, combine the flour, baking powder, cardamom and a pinch of salt. In another bowl, mix the buttermilk, egg yolks, orange zest and juice and butter. Pour the wet ingredients into the dry and whisk to create a smooth batter.
• Whisk the egg whites until stiff peaks form, then add the caster sugar, whisk again, then fold into the batter.
• Butter an aebleskiver pan and set over a medium-high heat. Spoon 1 tbsp batter into each hole and allow to cook and set for about 1 min. Use a skewer or pointed palette knife to flip the pancakes around forty degrees, then add a bit more batter, allow to set and flip again, cooking and rotating until you have a golden puffed pancake ball. Alternatively, drop spoonfuls of batter into a buttered non-stick frying pan and cook for several mins on each side. Dust with icing sugar and serve hot.

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 | DANISH PANCAKES

Steps:

• In a medium bowl, beat the egg whites with an electric mixer until stiff peaks form.
• In a separate, large bowl, combine the flour, baking powder, salt, baking soda, and sugar. Stir well, then add the egg yolks, melted butter and buttermilk and mix just until combined.
• Gently fold the beaten egg whites into the batter. Batter will be fairly thick.
• Heat your aebleskiver pan over medium heat until hot. Brush each cup with a little melted butter using a pastry brush, then fill each cup with about 2 tablespoons of batter until almost full.
• As soon as the aebleskivers begin to bubble around the edges, use a wooden skewer, chopstick, knitting needle, or fork to flip them over half way, letting the batter slide around to fill in the bottom of the cup.
• Continue cooking, turning the aebleskiver again to let the batter fill in the remainder of the sphere and continuing to turn until golden brown all the way around and cooked through.
• Transfer to a serving plate and dust with powdered sugar, then serve with jam (traditional), honey, cinnamon honey (my favorite!), or even just syrup.

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 PANCAKE BALLS)

Steps:

• Gather the ingredients.
• In a medium-size pan, lightly sauté apple pieces in 2 tablespoons of butter until softened but still firm. Sprinkle with cinnamon.
• Separate the egg whites from yolks and beat the egg whites until stiff peaks form. Set aside.
• In a different bowl, whisk egg yolks and sugar together until creamy. Set aside.
• In a medium-size bowl, sift together flour and baking powder. Set aside.
• Gradually stir in half-cups of flour at a time, alternating with half-cups of buttermilk, into the egg mixture. Mix well until all buttermilk and flour are combined into the eggs.
• Gently fold beaten egg whites into batter.
• Heat up aebleskiver pan over high heat. Once very hot, reduce the heat to medium.
• Place 1/8 teaspoon of butter into each well to grease, using a pastry brush to coat the round surface entirely.
• Spoon about 1 teaspoon of batter into each well, filling half-way, and place an apple chunk on the batter. Immediately spoon enough additional batter over the apples to cover and fill well to the top.
• Allow the pancake to cook until the sides begin to brown and pull away from the sides of the wells.
• Lightly run a knife or, in the traditional fashion, a knitting needle around the edge of each ball to loosen and then flip over to cook through for about 2 minutes.
• Remove the aebleskiver to a plate and sprinkle with powdered sugar, if using, to serve.
• Enjoy!

AEBLESKIVER = DANISH PANCAKE BALLS

Steps:

• 1. Beat egg whites until stiff. Set aside. Beat rest of ingredients until batter is smooth. Fold in egg whites.
• 2. Heat a well seasoned Monks Pan and a Aebleskiver Pan ( the same thing) over medium high heat, add 1/8 teaspoon of butter to each hole, to a point where butter sizzles on the surface. Fill each hole 3/4 full with the batter. Be sure to butter each hole for the next round of batter.
• 3. When browned on one side( almost right away). Feel free to turn them several times. When done lightly run a knife around the edges before turning. Then turn with a chop stick, knitting needle or a plastic fork. Always do a taste test. You usually have to turn only once. With practice it gets easier. Do not get discouraged.
• 4. Sprinkle with powdered sugar. Serve with maple or your favorite syrup. Personally I love blueberry syrup!
• 5. Aebleskiver, means apples. This was the traditional way to make these.. filled with chopped apples. Now you can find them made with various fruits. They can be refrigerated and are delicious served re-warmed in the microwave for 24-35 seconds.
• 6. This recipe makes 12. Feel free to double it..for 24. I have a neighbor that uses pancake batter! You might like to try that batter, in a pinch. I understand TRADER JOE'S sell them frozen! Here in Spokane WA. the OLD EUROPEAN RESTAURANT serves them all day. Picture # 5 is from the Old European........YUMMY!!

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.

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 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 (ROUND, FILLED DANISH PANCAKES)

Steps:

• Beat egg whites until stiff; set aside.
• Beat egg yolks and buttermilk together.
• Sift dry ingredients together and add to liquid mixture.
• Add the melted butter and mix together until smooth.
• Fold in beaten egg whites.
• Fill pan cups about 1/4 full of oil and heat.
• Fill pan cups with batter. If you are adding jam, jelly, or applesauce to the middle add it now, only about a 1/4 teaspoons
• Bake until the edges are bubbly.
• Turn (using a fork, knitting needle, or toothpick) and continue turning until evenly browned and toothpick inserted into center comes out clean.

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.