Authentic Aebleskiver
User Reviews
5
Authentic Aebleskiver
Description
This recipe for Authentic Aebleskiver uses a batter blending sifted all-purpose flour, sugar, ground cardamom, lemon zest, baking soda, salt, vanilla, and buttermilk to create a flavorful base. Melted butter is added to enrich the batter. Egg yolks are mixed in while the whipped egg whites folded gently give the finished product a light, airy texture.
The aebleskiver pan is preheated and greased with butter to prevent sticking. Batter is poured into each pan well and cooked over medium heat until bubbles form around the edges. Each pancake is carefully turned 90 degrees multiple times using a skewer or knitting needle, allowing the batter to cook evenly on all sides and form a spherical shape with a golden crust.
The delicate balance of ingredients, including cardamom and lemon zest, creates a subtly spiced pancake that is soft and fluffy inside with a light, crisp exterior. These treats are often served for breakfast or brunch and can be enjoyed with powdered sugar, jam, or syrup.
When turning the aebleskiver, it should slide easily in the pan; if not, ensure the pan is well-greased and the batter is sufficiently cooked on one side before flipping. The first batch may not turn perfectly as the pan builds a nonstick surface, but subsequent batches become easier to handle.
Ingredients
- 2 cups all-purpose flour , sifted (not necessary but will produce the fluffiest results)
- 1 tablespoon granulated sugar
- lemon zest of one
- 1 teaspoon ground cardamom
- 1 teaspooon baking soda
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract or 1 vanilla pod scraped, or vanilla bean paste
- 1 3/4 cups buttermilk (recommended for the best flavor; alternatively use milk with 1 1/2 tablespoons white vinegar stirred in and left to sit for 5-10 minutes)
- 4 tablespoons butter , melted and let cool a few minutes
- 3 egg yolks and whites separated, large
Instructions
- Get the pan heating over medium-low to medium heat.In a large mixing bowl, stir together the flour, sugar, baking soda, cardamom and salt. Add the egg yolks, lemon zest, vanilla, and buttermilk and mix until smooth. Add the melted butter (not super hot) and mix until combined.In a separate bowl, beat the egg whites until stiff peaks form. Fold the egg whites into the batter. Gently break up any large lumps but it's fine if a few small ones remain.
- Place a little butter into each of the hollows of the pan. Butter produces the best flavor but you can use oil instead.Once hot pour the batter into each well, filling them nearly full. Let the batter cook until it begins to bubble around the edges. Use a wooden or metal skewer (the traditional tool is a knitting needle) to push against the side of each well and gently turn each aebleskive 90 degrees. As you do this the batter will spill into the bottom of the well.Once the batter begins to bubble around the edges, give it another 90 degree turn. Repeat this step again, giving the aebleksiver another turn.At this point you can then finish the aebleskiver with one final turn or you can first "top off" the aebleskiver by piping or spooning a little extra batter into the center before making the final turn. This will ensure that the very bottom of the ball is sealed.Give the aeblekisver the final turn to complete the full sphere. If your aebleskiver are not quite as browned as you like, you can continue to rotate them until they're browned to your liking.
- Serve the aebleskiver immediately while they're hot. Place them in a bowl at the table, letting guests help themselves. To serve them like the Danish, each guest should have a small mound of powdered sugar and jam on their plates with more at the table for refills. The aebleskiver are eaten with your fingers, first dipped in the jam followed by the powdered sugar (the jam helps it to adhere).
Notes
- Ensure your aebleskiver pan is well-greased with butter or oil to prevent sticking and allow easy turning.
- Use a knitting needle or wooden skewer to turn the aebleskiver smoothly for the spherical shape.
- If the aebleskiver does not slide easily when turning, the batter may not be cooked enough, or the pan needs more grease or seasoning.
- The first batch may be less successful as the pan adjusts; following batches usually turn easier after building a thin coating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 35Serving
Amount Per Serving
Calories 52 kcal
% Daily Value*
| Serving | 1aebleskive | |
| Calories | 52kcal | 3% |
| Carbohydrates | 6g | 2% |
| Protein | 2g | 4% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 19mg | 6% |
| Sodium | 53mg | 2% |
| Potassium | 30mg | 1% |
| Fiber | 0.2g | 1% |
| Sugar | 1g | 2% |
| Vitamin A | 80IU | 2% |
| Vitamin C | 0.01mg | 0% |
| Calcium | 18mg | 2% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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