Aebleskivers

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So, I bougt my aebleskiver pan forever ago and finally tried them out. I have 2 recipes, so this is version 1. Version 2 will follow in a couple of weeks. Grey loved these—they’re fun and different and tasty. I think they would be best with fresh strawberries, nutella, and cream, but I only had blueberries and cream. The kids used the buttermilk syrup I just blogged, but really, they would be good with anything. I found this recipe on melskitchencafe.com and I put my changes in bold

Ebelskivers

Yield: Makes 2 dozen ebelskivers, more or less

I always use at least 1/2 white wheat flour (sometimes more like 3/4) instead of all white flour and they are still absolutely delicious. It's super duper important if using a cast iron ebelskiver pan (like in my pictures) that it is well-seasoned. You can google how to season a cast iron pan - but proper seasoning will make all the difference in the world so that the ebelskivers don't stick.

  • 3 large eggs I used 3 extra lage and 1 small egg from my dad’s chickens. In other words, I would use 4 normal size eggs
  • 2 tablespoons granulated sugar I cut this down to 2 tsp.
  • 3 cups buttermilk
  • 1 teaspoon vanilla I doubled this
  • 1/4 cup plus 2 tablespoons vegetable or canola oil I just did 1/3 cup
  • 3 cups flour (see note above) I did 50% wheat flour and this was good
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt

 

Instructions can be found at link below:

receipe retrieved 1.16.15 from http://www.melskitchencafe.com/ebelskivers-puffy-danish-pancakes-a-how-to-and-a-giveaway/

 

Essentially, you whisk the eggs and sugar, add buttermilk, vanilla and oil, and then carefully add the dry ingredients and whisk only until combined. You put a bit of oil in each aebelskiver cup, heat it on medium for about 5 minutes, and then pour a generous cookie scoop worths of batter into the pan. Mine were about 80% full. If they aren’t full enough, they don’t turn out perfectly round, and if they are too full, they obviously spill over. Anyway, after about 90 seconds the sides will look a bit done, so I shoved a kebab stick into the bottom and turned them 1/4 turn. About a minute later I did it again, and then finally, you can stab the part that is done and just move it until it’s straight on the top and the leftover batter is on the bottom. Then, keep them in a warm oven while the others cook. I would say we probably got almost 36 out of this recipe.

 

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