Monday, July 8, 2013

Æbleskiver (Danish Pancake Balls)

I love æbleskiver, and in fact make them for myself every so often, they do take a little planning, but then again, it's for me and I'm worth it.    And gee, sometimes I just plain crave a taste from my childhood.
 Æbleskiver  (Danish Pancake Balls)

Mom used to make these in the summer when we were haying, she'd make them as a kind of fourth meal, and they would be inhaled.   Or she'd make them as a special breakfast from time to time, but would make a couple of pans first, then start serving them, cause gee, they would disappear rapidly, and we'd all be waiting in breathless anticipation for the next batch to come out of the pan. 

To make æbleskiver, you need a special pan.   I have two, one my mom gave me after I got married and the second one is one that my husband's grandmother gave me.  Her father was Danish as well. 

 Æbleskiver  Pan (Danish Pancake Balls)






She actually gave me her pan, the one she'd been using for many years.    Grandma not only knew what æbleskiver were, she'd made them.   When she found out I knew how to make them as well, she gave me her pan.  And I treasure it.   And yes, I did make her some æbleskiver from time to time as well.   In fact, on one memorable occasion, I made a batch, took them to her in the nursing rehab facility where she was staying at one time, and let her feast on them.   I think I was in danger of being mugged by her fellow inmates, they were jealous, as were the nurses.     That's OK, Grandma got a nice dinner that night.

Sorry, I get sidetracked sometimes.  

At any rate, I store my pans in brown paper sacks, the kind you get from the grocery store.  Keeps them rust-free and clean.  I think that's the way my mom stored hers as well. 

 Here are the instructions with pictures, the recipe follows at the end. 

Separate eggs, whip egg whites til dry, and set aside.
Sift flour, baking soda and salt together, set aside.
Mix egg yolks with sugar and beat til the sugar is dissolved and the eggs yolks look almost white.   The sugar crystals should be dissolved into the yolks.
Mix the egg yolks and sugar with the buttermilk, blend well.  Add the melted butter.

   Fold in the dry ingredients, mixing as little as possible, you will still have chunks of dry in there, and that's OK.   Fold in the egg whites, cutting it through just four times.

  By which I mean, you put the whites in the bowl, cut through the center and fold towards you, turn the bowl 1/4 way, fold once again, turn bowl, fold again, and finish by folding it through one last time.    Just be careful to not overmix.   You will have chunks of egg whites, but they will be small, and you do want them there.

** I added two tablespoons of sour cream this time round and really liked the taste.   I would say this would be optional, nah, from now on, I'm adding sour cream to this recipe.   I've been seeing a lot of pancake recipes with sour cream in them, and wanted to try it out.  I just love being a guinea pig  tastetester.

 Just like this.



Heat pan, and place a little clarified butter in each indentation, let heat.      Don't worry if you have chunks of egg whites in the batter, they will cook just fine.   This was my husband's grandmother's pan.  I think she would love the idea it was being featured here.

Have a knitting needle or a wooden skewer handy or even a fork.

  Æbleskiver  (Danish Pancake Balls)
  As soon as you've finished pouring the batter in the last indentation, the first aebleskiver will be ready for turning.
  Æbleskiver  (Danish Pancake Balls)
 And I forget to take a picture of me turning them.  
You lift up the edge, turning the ball a little and letting the batter flow from the middle to the bottom of the indentation.  Proceed around the whole pan, turning each one just about a quarter turn.  You do need some practice on this, and be prepared to sacrifice a pan full getting the hang of it.   I usually screw up the first pan full as well, but I eat the mistakes so no one ever knows.  Just don't tell anyone, OK?




  Æbleskiver  (Danish Pancake Balls)





By the time you've finished turning them all once, they should be a nice golden brown, and spherical in shape.  Take them out and place them onto a heated platter or just onto the plates and serve.




Traditionally these are served with Raspberry Jam and a sprinkle of powdered sugar.   I like mine with Strawberry Jam or syrup or just dipped in some sugar, there is no wrong way to eat æbleskiver.
  Æbleskiver  (Danish Pancake Balls)


  Æbleskiver  (Danish Pancake Balls)

  Æbleskiver  (Danish Pancake Balls)









yield: Approximately 4-5 panfuls (30ish)print recipe

Æbleskiver (Danish Pancake Balls)

prep time: 15 MINScook time: 10 MINStotal time: 25 mins

INGREDIENTS:

  • 2 cups Buttermilk
  • 2 cups flour
  • 1/2 tsp. Baking Soda
  • 4 eggs, separated
  • 1/4 cup sugar
  • 3 tablespoons melted butter
  • 1/4 tsp. Salt (opt)
  • 2 tablespoons sour cream
  • 1/4 stick clarified butter or peanut oil for frying

INSTRUCTIONS:

  1. Separate eggs, whip egg whites til dry, and set aside. 
  2. Sift flour, baking soda and salt together, set aside. 
  3. Mix egg yolks with sugar and beat til the sugar is dissolved and the eggs yolks look almost white. The sugar crystals should be dissolved into the yolks. 
  4.  Mix the egg yolks and sugar with the buttermilk and sour cream, blend well. Add the melted butter. 
  5.  Fold in the dry ingredients, mixing as little as possible, you will still have chunks of dry in there, and that's OK. 
  6. Fold in the egg whites, cutting it through just four times. By which I mean, you put the whites in the bowl, cut through the center and fold towards you, turn the bowl 1/4 way, fold once again, turn bowl, fold again, and finish by folding it through one last time. Just be careful to not overmix. You will have chunks of egg whites, but they will be small, and you do want them there. 
  7. Heat pan, and place a little clarified butter in each indentation, let heat. Don't worry if you have chunks of egg whites in the batter, they will cook just fine.    
  8. Have a knitting needle or a wooden skewer handy or even a fork. As soon as you've finished pouring the batter in the last indentation, the first aebleskiver will be ready for turning. You lift up the edge, turning the ball a little and letting the batter flow from the middle to the bottom of the indentation. Proceed around the whole pan, turning each one just about a quarter turn. You do need some practice on this, and be prepared to sacrifice a pan full getting the hang of it. I usually screw up the first pan full as well, but I eat the mistakes so no one ever knows. Just don't tell anyone, OK? By the time you've finished turning them all once, they should be a nice golden brown, and spherical in shape.
  9.  Take them out and place them onto a heated platter or just onto the plates and serve. You can also place an sliver of apple slice in the middle of the aebleskiver as you're turning them, the apple will cook inside. We never did, but the name does translate as apple slices. Traditionally these are served with Raspberry Jam and a sprinkle of powdered sugar. I like mine with Strawberry Jam or syrup or just dipped in some sugar, there is no wrong way to eat æbleskiver.
Created using The Recipes Generator
Sid Munkholm
Sid Munkholm

Sid loves to cook, feed people and have fun in the kitchen. She shares her successes and the involuntary offerings she sometimes gives the kitchen goddess as well. And she's still looking for the mythical fairy to help her clean the kitchen after a marathon cooking session. Currently working on a cookbook showcasing the recipes from her Danish heritage.

8 comments:

  1. I love recipes that bring back memories :)

    ReplyDelete
  2. Reading you post I remembered that I have some left-over Æbleskiver in the freezer, heading there now. I love mine dipped in sugar, but your right, there is no wrong way to eat an Æbleskive.

    ReplyDelete
    Replies
    1. There is no wrong way to eat them, but I have to say, I like mine dipped in sugar as well. Hey, I even eat pancakes with a little butter and sugar instead of syrup. It's all good.

      Delete
  3. Oh my goodness, I want a pan of these now! They look delicious, and I love the memories you have of them.

    ReplyDelete
    Replies
    1. They are so good, and in fact, I think I need to make some again. And the memories, are kinda the best part of it. I eat one and get transported back in time.

      Delete
  4. Thank you for sharing! I just bought an aebleskiver pan so I am going to try your recipe with the sour cream! Mange Tak!

    ReplyDelete
    Replies
    1. Selv tak. Have fun with your pan, and eating all those delicious æbleskiver.

      Delete

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