Danish Aebleskiver - Better Homes and Gardens recipe

By hazelljbmh

These are great but you really have to watch them while they're cooking. We cooked these in a puff pancake pan we picked up at Walmart. Through trial and error I found it necessary to grease the pan, each time, before I added batter. We filled ours with crushed pineapple.

Ingredients

• 1 cup all-purpose flour
• 1 tbsp sugar
• 2 tsp baking powder
• 1/4 tsp salt
• 1 cup milk
• 2 egg yolks
• 2 egg whites
• Oil for greasing pan
• powdered sugar for dusting
• preserves for filling

Details

Adapted from bhg.com

Preparation

Step 1

In mixing bowl combine flour, sugar, baking powder and salt. In another mixing bowl stir together milk and egg yolks until well combined. Add to flour mixture. Stir until smooth.

In a small bowl beat egg whites with an electric mixer on high speed until stiff peaks form. Gently fold beaten egg whites into batter, leaving a few puffs of egg white.

Place an aebleskiver pan over medium heat; lightly brush each cup with oil. When the oil sizzles, use about 2 tbsps of the batter to fill each cup 2/3 full. (if adding filling put on top now and then add a little more batter to cover filling). Cook for 1 to 2 minutes. As the thin shell forms, use a fork or a toothpick to gently invert the cooked portion and allow the uncooked portion to flow into the cup. Invert each aebleskiver and cook until all shells are set and all sides are sealed. Continue rotating and cooking until tey are evenly golden brown and a wooden toothpick inserted in their centers comes out clean.

Use fork or toothpick to transfer each aebleskiver to a plate. Serve immediately or keep warm in a loosely covered ovenproof dish in a 300 degree oven.