Aebleskivers

While out and about with my sister I found this and knew I had to have it because aebleskivers (pronounced ABLE-SkEE-vers) are just too yummy! I was introduced to aebleskivers a few years ago at work actually from our little coffee cafe for employees. The lady that used to run the cafe made them and I feel in love! Aebleskivers are a traditional Danish breakfast dessert typically eaten around Holidays, especially Christmas. Aebleskivers are a cross between a pancake and a popover in the shape of a golf ball. They are savory and only become sweet when toppings are added.

The pan you will need. See link above.

In a bowl separate 3 eggs whites for the egg. You can use the 

yolks in something else if you like, perhaps French toast.

Beat the egg whites until stiff peaks have formed or until your 

hand feels like it going to fall off from holding the mixer! Set aside.

In a separate bowl add 1-cup flour, ½ tablespoon sugar, ½ teaspoon 

baking powder, ½ teaspoon salt, ½ teaspoon baking soda.

Stir the dry ingredients until combined.

Add 1-cup buttermilk to the dry ingredients. Mix until combined.

Ta-da!

Almost ready!

My set up.

Add the egg whites by gently folding in.

Then what I thought would work best was to pour the batter 

but it’s defiantly a scooping batter.

Heat the aebleskiver pan to medium low on stove top.

When the pan is warm spray a nonstick cooking spray into each well.

Fill each well almost to the top. I found that my cookie ball 

scoop worked the best.

Once batter is in pan let it sit until the aebsleliever puff a bit. 

Depending on your stove/pan this could be a few seconds to a minute.

With a wooden skewer (a wooden chop stick would also work) gently scrape the outside of each well to see if it’s golden brown on the bottom. If it’s not then keep waiting, if it is golden brown using the wooden skewer flip the aebskeliver over. I wish I had better written instruction but the dough is very sturdy and very airy so flipping once golden brown is a piece of cake-well almost!

After you have flipped all of the wells go back around to check for 

doneness. If it’s golden brown use the wooden skewer to remove from 

the pan. Then re-spray each well and repeat.

First round done!

This recipe made exactly 25 Aebsklievers. 
There are many toppings but I believe the traditional 
topping is just powdered sugar.

Here’s some with strawberry jam with a dusting of powdered sugar.

Here’s some with maple syrup with a dusting of powdered sugar.

FYI-I had these as leftovers and they defiantly squish down and loose the fluffiness so I would recommend eating them right after you make them. However I bet you could refrigerate the dough but again the egg whites might go a little flat, your choice.

I hope you enjoy these as much as I did!