Even if you don't make them very often, in honor of your Danish heritage, we should include these. There are many versions and I wish I knew which my grandfather preferred but we probably would have adapted it anyway. This is Beatrice Ojakangas' version from Scandinavian Feasts.
Basically it is a pancake batter, it is just cooked into balls instead of flattened. You have to admit that they are just more fun to eat this way! Unfortunately one has to have an aebleskivepande (the pan) to make them so we may be the only ones using this recipe.
When you get good at making them, challenge yourself by adding a dollop of jam or applesauce to the center after the first turn. Eb did blueberries when we had just picked them and those were delicious, too.
In large bowl, mix:
1/2 c unsalted butter, melted plus more for cooking
3 egg yolks (beat the whites separately)
1 c milk, warmed
2 T sugar
In smaller bowl, combine:
1 1/2 c flour
2 t baking powder
1/2 t salt
1/2 t ground cardamom
Stir into wet mixture.
For optional delicious orange flavor, add
1 T of Orange juice concentrate and the zest of half an orange.
In another bowl, beat
3 egg whites
until stiff but not dry.
Fold into batter
Heat pan over med-lo heat until a drop of water sizzles.
Spoon about 1/2 t butter into each cup, let it melt and then spoon 1 T of batter into each cup- keep your cup less than 2/3 full as they puff when they cook.
Cook until bubbles form on sides of pancake, about 1 minute on each side, though its longer with a larger pan. Turn each cake over with a toothpick or whatever works for you-I use two toothpicks. If you can loosen all sides, the whole thing will turn over.
You can fill each one after you turn it with a dollop of jam (lingonberry!) or applesauce if you want to make filled aebleskivers.
Serve with powdered sugar sprinkled on top for a traditional meal.
Bri and EB have been eating them with maple syrup or jam. I like them plain or with a little agave.
Adapted From Scandavian Feasts by Beatrice Ojakangas
Basically it is a pancake batter, it is just cooked into balls instead of flattened. You have to admit that they are just more fun to eat this way! Unfortunately one has to have an aebleskivepande (the pan) to make them so we may be the only ones using this recipe.
When you get good at making them, challenge yourself by adding a dollop of jam or applesauce to the center after the first turn. Eb did blueberries when we had just picked them and those were delicious, too.
In large bowl, mix:
1/2 c unsalted butter, melted plus more for cooking
3 egg yolks (beat the whites separately)
1 c milk, warmed
2 T sugar
In smaller bowl, combine:
1 1/2 c flour
2 t baking powder
1/2 t salt
1/2 t ground cardamom
Stir into wet mixture.
For optional delicious orange flavor, add
1 T of Orange juice concentrate and the zest of half an orange.
In another bowl, beat
3 egg whites
until stiff but not dry.
Fold into batter
Heat pan over med-lo heat until a drop of water sizzles.
Spoon about 1/2 t butter into each cup, let it melt and then spoon 1 T of batter into each cup- keep your cup less than 2/3 full as they puff when they cook.
Cook until bubbles form on sides of pancake, about 1 minute on each side, though its longer with a larger pan. Turn each cake over with a toothpick or whatever works for you-I use two toothpicks. If you can loosen all sides, the whole thing will turn over.
You can fill each one after you turn it with a dollop of jam (lingonberry!) or applesauce if you want to make filled aebleskivers.
Serve with powdered sugar sprinkled on top for a traditional meal.
Bri and EB have been eating them with maple syrup or jam. I like them plain or with a little agave.
Adapted From Scandavian Feasts by Beatrice Ojakangas
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