Sunday, January 4, 2009

Aebleskiver - Danish Pancakes

Aebleskiver are Danish pancakes made in a aebleskiver pan (mine is seasoned cast iron). I prefer to make them with seedless blackberry jam. The jam isn't necessary though, so you can make them plain and dip them in syrup, applesauce, honey or serve them with fresh fruit. You will need a knitting needle, bamboo skewer or fondue fork to flip these. I recommend one of the first two to prevent scratches. The quarter is to give you an idea of size, they're about the size of a half-dollar and just shy of an inch thick. While they do require a special pan to make, they are reasonably priced and can be found at most Scandinavian stores or from Amazon or various resources online. They are easy to make and kids love them.



3 eggs, separated
2 cups all purpose flour
2 tablespoons sugar
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
2 cups milk
3 tablespoons butter


seedless jam/preserves/jelly
powdered sugar

In medium nonreactive bowl, beat egg whites until stiff peaks form.
In large bowl mix together flour, sugar, salt, baking soda, and baking powder.
Mix in milk and egg yolks until smooth.
Cut 3 Tbsp butter into 7 pieces and place in aebleskiver pan over medium heat until melted. (This serves to prep the pan as well as melt the butter)
Completely incorporate melted butter into the batter.
Fold in beaten egg whites.

Have 2 Tbsp butter cut into small blocks to add to pan every pancake. (About 20 cubes, 5 slices each quartered)

Drop pancake batter into pan, filling each well about halfway.

Optional: Drop approximately 1/4-1/2 tsp jam in each well, push in and cover with a bit of batter.

Flip with a knitting needle or bamboo skewer after about a minute (edges with be sort of dry like normal pancakes).
Cook about 1 more minute.
Flip onto plate.
Sprinkle with powdered sugar, if desired.

1 comment:

~TAMY 3 Sides of Crazy~ said...

These are one of my favorites. Especially with fresh raspberry jam!