Aebleskivers Recipe
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Ingredients : Aebleskivers Recipe
3 Egg, separated
2 cups Buttermilk
1 tsp Sugar
1/2 tsp Salt
2 cups Flour
1 tbsp Baking powder
1 tsp Baking soda
1/4 tsp 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.
Notes included with recipe: For those of you who are unfamiliar with
aebleskive, it is a baked delight made with a pancake-like batter, cooked
in a special pan that turns the aebleskive into a crusty ball, and is
known as the "Danish Doughnut." As you can tell, it is a little difficult
to give aebleskive an easy definition other than to tell you that it is
good enough to go ahead and order the pans if you are likely to serve
breakfasts and brunches to family and friends.
Aebleskive pans are available through most gourmet cookware shops or can
be ordered from Pea Soup Andersen's Santa Ynez Valley Wine Center,
(805)-688-5581.
Source: Pea Soup Andersen's Scandinavian-American Cookbook : by Chef
Ulrich Riedner. ISBN# 0-89087-523-5.
Converted by MC_Buster.
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