Gluten Free Aebleskiver
User Reviews
5
Gluten Free Aebleskiver
Description
This recipe uses a combination of gluten-free all-purpose flour, baking soda, baking powder, and xanthan gum along with aromatic cardamom and lemon zest to create the batter. Egg yolks, vanilla, buttermilk, and melted butter are mixed until smooth, then gently folded with stiffly beaten egg whites to incorporate air for fluffiness.
The batter is cooked in a preheated aebleskiver pan with each well greased with butter or oil. As the batter bubbles and firms around the edges, the aebleskiver are turned 90 degrees with a skewer to allow the uncooked batter to flow and form a rounded shape. Repeating this turning produces a golden, spherical pancake with a soft interior.
Gluten free flour and the use of buttermilk contribute moisture and tenderness, while the lemon zest and cardamom add fragrant notes. The end result can be served with a dusting of powdered sugar, syrup, or fruit preserves for a classic Danish treat.
Ingredients
- 2 cups all-purpose flour gluten free
- 1 tablespoon granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon xanthan gum
- 1 teaspoon ground cardamom
- lemon zest of one
- 1 teaspoon vanilla extract or one 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
- butter or oil for frying
Instructions
- Start heating your aebleskiver pan over medium-low to medium heat.In a large mixing bowl, combine the flour, sugar, baking soda, baking powder, xanthan gum, ground cardamom and salt. Add the egg yolks, lemon zest, vanilla, and buttermilk and mix until smooth. Add the melted butter and mix until combined.In a separate bowl, beat the egg whites until stiff. Gently fold the egg whites into the batter. It's fine if a few small lumps remain.
- Place a little butter or oil into each of the wells of the pan. (For the best flavor use butter.) Once hot (medium-low to medium heat) pour the batter into each well, filling them nearly full. I always recommend doing a test run with one aebleskiver first to ensure the correct temperature of the pan. Let the batter cook until it begins to bubble around the edges, then use a skewer to push against the side of each well and gently turn the aebleskiver 90degrees. As you do this the batter will spill into the bottom of the well. Wait for the batter to start bubbling around the edges again and then give them another 90 degree turn. Repeat this process, giving the aebleskiver a third turn. Now give the aebleskiver the fourth and final turn to complete the full sphere. You can continue to rotate the aebleskiver until they are browned to your liking.Serve immediately while hot with jam and powdered sugar for dipping.
Nutrition Information
Show DetailsNutrition Facts
Serving: 35Serving
Amount Per Serving
Calories 49 kcal
% Daily Value*
| Calories | 49kcal | 2% |
| 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 | 61mg | 3% |
| Potassium | 28mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 80IU | 2% |
| Vitamin C | 0.01mg | 0% |
| Calcium | 24mg | 2% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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