STUFFED EBELSKIVERS
These globe-shaped Danish pancakes are a delight to eat and just as much fun to make, once you get the hang of rotating the dumplings in the traditional ebelskiver pan. Whipped egg whites make the batter light and fluffy and the round shape is perfect for stuffing. You can go sweet, as we have here, or try using savory combinations like bacon and cheese or caramelized onions and mushrooms.
Provided by Cooking Channel
Time 30m
Yield 14 ebelskivers
Number Of Ingredients 12
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.
- Copyright 2014 Cooking Channel, LLC. All rights reserved.
CHERRY FILLED ABLESKIVER RECIPE - (4.5/5)
Provided by Foodiewife
Number Of Ingredients 12
Steps:
- Beat egg whites until stiff but not dry, and set aside. In a small bowl, whisk together the egg yolks, buttermilk, vanilla and butter. In another bowl, whisk together the flour, baking powder, salt and sugar. Combine the yolk mixture into the flour mixture and whisk until well blended. The batter will be a little lumpy. Using a rubber spatula, gently fold in the egg whites in two additions. Heat an aebleskiver pan over medium heat and brush each well with melted butter. Pour about 1 tablespoon of the batter into each well. Optional: Add 1/2 teaspoon of Nutella and 1 to 2 chunks of banana to each well. Then top off each well with enough batter to fill. Cook about 3 minutes or until golden brown on the bottom and bubbly around the edges. Quickly turn each aebelskiver over, using a long wooden skewer or toothpick, trying not to puncture the balls. Continue cooking until golden on the bottom, about 2 minutes more. Transfer to a plate and repeat the process with the remaining batter.
BLUEBERRY EBELSKIVER - ÆBELSKIVER (DANISH FILLED PANCAKE)
**You will need an Ebelskiver pan for this recipe.** These light, fluffy pancakes make a delicious breakfast treat paired with lingonberry or raspberry jam. Be adventurous, sub out the blueberries and try chocolate chips, diced bananas, raspberries, etc.... My Fav? Banana/Walnut.
Provided by Brenda.
Categories Breakfast
Time 30m
Yield 30 ebelskiver
Number Of Ingredients 13
Steps:
- In a batter pitcher or bowl, whisk together the flour, baking soda, baking powder, granulated sugar, salt and lemon zest. Set aside.
- In another bowl, lightly whisk the egg yolks.
- Whisk in the buttermilk and ricotta.
- Whisk the yolk mixture into the flour mixture until well combined; the mixture will be lumpy. Set aside.
- In another bowl, whisk the egg whites until stiff but not dry peaks form. Using a rubber spatula, gently stir the whites into the batter in two additions.
- Put 1/2 teaspoons butter in each well of a ebelskiver pan.
- Place over medium heat and heat until the butter begins to bubble.
- Pour 1 Tbs. batter into each well.
- Place 4 blueberries in the center of the batter and top with 1 Tbs batter.
- Cook until the bottoms are golden brown and crispy, 3 to 5 minutes.
- Using 2 wooden skewers (I use chopsticks), turn the pancakes over and cook until golden brown and crispy, about 3 minutes more.
- Transfer to a plate.
- Repeat with the remaining batter and blueberries.
- Dust the pancakes with confectioners' sugar and serve warm.
- For a savory variation fill Æbelskiver with a well chilled butter with herbs cube, grated aged cheese, or pieces of bacon or ham and omit the dusting of powdered sugar.
Nutrition Facts : Calories 74.5, Fat 3.3, SaturatedFat 1.9, Cholesterol 25.3, Sodium 109.3, Carbohydrate 8.5, Fiber 0.4, Sugar 2.2, Protein 2.7
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
AEBLESKIVER (ROUND, FILLED DANISH PANCAKES)
This Danish delicacy is served in many Danish-American homes, including mine. A special pan is needed; even though new pans are available, many cooks favor the old cast-iron pans, which are handed down from generation to generation. You can get them at many scandanavian specialty stores, and can also order them online. In Denmark, aebleskiver is served as a dessert with sugar or marmelade. On the island of Aero, a small sliver of prune is put in the middle as they are cooked. There are many different recipes, and this one is my family's favorite. We put a little jam, preferably lingonberry preserves, in the middle of our aebleskivers as they are cooking, before turning them, and we eat them with sweetened cinamon-sugar applesauce. You will need a little practice in turning these doughnut-like treats. A fork works, but some practiced "turners" use a knitting needle, preferably wooden, or a similar device such as an ice pick. Even a toothpick will do.
Provided by AB_Fan
Categories Breakfast
Time 30m
Yield 24 aebleskivers, 4-6 serving(s)
Number Of Ingredients 8
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.
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