Some mornings call for special breakfasts, don’tchya think? We just had one of those mornings, so I broke out my aebleskiver pan. I’ve been dying to use it, as it was one of the items in storage while we were living in Japan. If you don’t already know, aebleskivers are little Danish pancakes (they kind of look like donut holes) that you cook up and serve hot with jam and powdered sugar.
I love these yummy little guys. Plus I really like saying the name. Try it! Aebleskiver, aebleskiver, aebleskiver . . . kind of fun isn’t it? Okay, maybe that’s just me. I don’t think aebleskivers are normally served for breakfast in Denmark (I think they’re more of a dessert), but since I’m in America I can break some rules, right?
The aebleskiver pan is a special cast iron pan, about 9″ in diameter, with a handle and a series of little cup-like indentations all around it.
You pour the batter into these indentations and cook them, and then turn them so that the other side can cook.
I read in several places that many Danish cooks use a knitting needle to turn them (one more reason to like these!), but I used a chopstick because I have more of those sitting around in my kitchen. Go figure.
As they came out of the pan I would sprinkle them with powdered sugar and serve them with jam on the side.
My personal favorite is to eat them with lingonberry jam. (Yeah, yeah, I know lingonberry jam is Swedish, not Danish–but you can’t argue if it’s tasty! I’m just a rebel rule breaker, what can I say?)
Squirrel gobbled down about a million of them and Mr. Fuji and I put down quite a few ourselves.
I threw the leftovers in a Ziploc bag and Squirrel and I shared them for breakfast the next morning. Yes, it was a sweet reunion with my aebleskiver pan.
2 egg whites
2 c. all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. baking soda
1 Tbsp. white sugar
1/4 tsp. cardamom
2 egg yolks
4 Tbsp. butter, melted
2 c. buttermilk
approximately 1/4 cup butter, melted (for frying)
powdered sugar and your favorite jam (for toppings)
1. In a clean glass or metal bowl, beat the egg whites with an electric mixer until they can hold a stiff peak. Set aside.
2. Mix together the flour, baking powder, salt, baking soda, sugar, cardamom, egg yolks, melted butter and buttermilk at one time and beat until smooth.
3. Gently fold in the egg whites.
4. Place an aebleskiver pan over medium-low heat. When pan is hot enough to make a drop of water dance, brush pan cups lightly with melted butter and fill each to slightly below the rim with batter.
5. As soon as they get bubbly around the edge, turn them quickly (a chopstick, wooden skewer, or some other long thin implement will work). Bake until bottom is golden brown.
6. Transfer aebleskivers to a platter. Sprinkle generously with powdered sugar, and serve with your favorite jam.