" Aebleskiver - a Danish dessert, like doughnut holes, but sweeter & 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. "
This is the recipe that came with my skillet
Aebleskiver/Munk
3 c Milk
3 c Flour
4 Eggs
1/4 c Butter
1 oz Yeast
1 TBS Sugar
1/4 TBS cardamom, cooked apple or jam
pinch of Salt
Heat butter in milk until melted. Sift flour in bowl, add half of the butter and milk and beat well. Add salt, sugar and eggs (one at a time). Dissolve yeast with a little sugar in 1/4 cup milk and add this, butter and cardamom to the batter. Stir well. Cover and let rise for about 1 hour.
Heat the skillet. Put a little butter in each cup, and when hot put a tablespoon of batter in each cup. A small piece of apple or a little jam may be added just after the cakes have cooked a little. Turn with a fork while they are still hot in the middle, and fry until golden brown on both sides. Serve warm with sugar or jam. Makes approx 105
Danish Aebleskiver
2 cups all-purpose flour
2 tablespoons margarine or butter, melted
2 cups buttermilk
3 eggs, separated
2 tablespoons sugar
1 teaspoon baking soda
1 teaspoon baking powder
* teaspoon salt
In medium bowl beat egg whites until stiff peaks form; set aside. In large bowl beat egg yolks and sugar until well blended. Add all remaining ingredients except egg whites. Beat until smooth. Fold in egg whites until well blended. Heat aebleskiver pan over medium heat until drops of water sizzle. Using about 1 tablespoon batter fill greased cups in aebleskiver pan about half full. Cook until lightly browned on bottom (2 to 3 minutes); turn with fork or knitting needle. Continue cooking until browned on bottom (2 to 3 minutes). Balls are done when wooden pick inserted in center comes out clean. Roll in sugar; serve hot. 35 pancake balls
Innkeeper's Aebleskiver
4 1/2 oz wheat four,
3 oz margarine,
11 fluid oz buttermilk,
1 egg,
1 oz sugar,
1/2 teaspoon baking soda,
lemon, cardamom or vanilla or cinnamon according to taste.
Stir the four, baking soda and sugar into the buttermilk until the mixture begins to thicken. Then add the egg, melted margarine and lemon, cardamom or vanilla or cinnamon. Cook at moderate heat for approximately 5 to 6 minutes or until brown and cooked through.
Grandmother's Aebleskiver
7 oz wheat flour
3 1/2 oz margarine
8.5 fluid oz milk
3 eggs
1 oz sugar
3/4 oz yeast
vanilla, shredded peel and juice of 1/2 lemon.
Stir eggs and sugar together. Mix yeast into warm milk and add to mixture. Finally, add the flour, melted margarine, vanilla and lemon. Allow the dough to rise for 20 minutes and then cook at a moderate heat for approximately 5 to 6 minutes or until brown and cooked through.
Gustavson's Aebleskiver
2/3 cup all-purpose flour
2 1/2 teaspoons butter
5 tablespoons heavy cream
3 eggs, separated
1 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon freshly grated lemon peel melted confectioner's sugar
Beat the egg whites until stiff. With the same beater, beat the egg yolks until frothy. Combine the flour, sugar and salt and sift into the egg yolks in three stages, adding the cream alternately. Add the lemon peel, then stir in the melted butter. Stir a little of the egg whites into the mixture to lighten it, then gently fold in the remaining egg whites. Makes 14 aebleskiver.
Danish Favorites
4 c Flour
1 1/2 c Cream
2 c Milk
8 Eggs -- (separated)
6 TBS Sugar
1 1/4 Tsp Salt, -- optional 8 Tsp Baking powder
Sift together the flour, sugar, salt and baking powder (set aside). In a mixing bowl beat the egg yolks well, then add the cream and milk. Mix into this the dry ingredients that have been sifted together. Beat egg whites till stiff, and carefully fold into batter. In hot Aebleskiver pan put 1 1/2 tsp. oil in each cup. Then spoon or pour in batter just to the top of each cup. Bake (fry) until delicately brown underneath, loosen around edges with fork, quickly turn and brown other side. Use cake tester to determine when done. Be careful not to get your pan too hot as the aebleskiver burn easily. Serve dipped in sugar or syrup, or good quality jam or jelly. Makes about 50. Recipe can be easily halved. NOTES : The basic recipe came from the "Danish Favorites" cookbook, Fredsville Lutheran Church, Grundy County Iowa. * Exported from MasterCook * Aebleskivers Recipe By : Chef Ulrich Riedner
Pea Soup Andersen's Scandinavian-American Cookbook
2 cups flour
2 cups buttermilk
3 eggs
1 teaspoon sugar
1/2 teaspoon salt
1 tablespoon baking powder
1 teaspoon baking soda
1/4 teaspoon cardamom.
Beat yolks of eggs with buttermilk. Mix together sugar, salt, flour, baking powder, baking soda, and cardamom. Beat egg whites until stiff. Mix egg yolk-buttermilk mixture with dry ingredients. Add egg whites, carefully folding them in so that they don't break down. Heat aebleskive pan. Put 1 tsp. salad oil in each hole and fill completely with batter. Let bake until slightly crusty on bottom. Turn slightly with a knitting needle or skewer. Continue cooking, turning the ball to keep it from burning, until the knitting needle comes out clean when stuck in the center. Serve aebleskive hot with powdered sugar, jam, and jelly. Source: Pea Soup Andersen's Scandinavian-American Cookbook
Aebleskiver
3 eggs
2 cups flour
2 cups buttermilk
3 TBS melted butter
1 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
3 TBS sugar
Separate eggs. Beat egg yolks. Stir in melted butter. Add salt, baking soda, baking powder, and sugar to the flour. Add flour and buttermilk alternately to the egg yolks. Beat the egg whites until they peak. Fold into the mixture. Heat the ebleskiver pan. Melt Crisco in each hole. You can use PAM as an alternative to Crisco.
With a ladle or spoon, pour batter into each hole just barely to the rim. When it is cooked on the bottom, use a fork at the edge of the aebleskiver to turn it. Cook on that side until it is cooked through.
If the pan gets too hot it will burn before it is done. But if it is too cool it will take forever. Get the pan just right! Put the aebleskivers in a warming dish and serve with raspberry jam and powdered sugar. When they have cooled down a bit open the aebleskivers with your fingers at the seam and put the powdered sugar or jam inside. Close and pop it in your mouth. Yum!
Aebleskiver
2 egg whites
2 cups all-purpose flour
2 teaspoons baking powder
1 tablespoon white sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
4 tablespoons butter, melted
2 cups buttermilk
1 cup vegetable oil for frying
Note: You will need an aebleskiver pan to cook these properly. Beat the whites stiff.
Mix together the flour, baking powder, salt, baking soda, sugar, 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.
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