Aebelskiver Recipes

By LindeNo1

Ingredients

• See recipe directions text for all the various recipes.

Details

Adapted from aebleskiver.com

Preparation

Step 1

Nordic Ware.
2 eggs separated
2 tbsp. vegetable oil
1 1/2 tsp. sugar
1 cup flour
1/2 tsp. tsp. baking powder
1 cup milk
1/4 tsp. salt.
In medium bowl beat egg yolks until light in color, stir in sugar. Stir together remaining dry ingredients; add to egg mixture. Alternately with milk. Mix in oil, in a separate bowl beat egg whites until stiff; fold into batter. Bake aebleskiver as directed. Yields about 28.
Tip: Aebleskiver may be filled with 1 small slice of fresh apple, a small cube of cheese or 1 tsp. of jam.
More recipes from their kitchen.
1 cup prepared biscuit mix
3/4 cup of milk
1 egg
1 tbsp. vegetable oil
In medium bowl stir together all ingredients. Bake aebleskiver as directed. Yield: 21.
Another one.
This one is from Betty Crocker
INGREDIENTS:
2 egg whites
2 cups all-purpose flour
2 teaspoons baking powder
1 tablespoon white sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
4 tablespoons butter, melted
2 cups buttermilk
1 cup vegetable oil for frying



DIRECTIONS:
Note: You will need an aebleskiver pan to cook these properly. Beat the whites stiff.
Mix together the flour, baking powder, salt, baking soda, sugar, melted butter and buttermilk at one time and beat until smooth. Gently fold in the egg whites last.
Put about 1tablespoon of vegetable oil in the bottom of each aebleskiver pan cup and heat until hot. Pour in about 2 tablespoons of the batter into each cup. As soon as they get bubbly around the edge, turn them quickly (Danish cooks use a long knitting needle, but a fork will work). Continue cooking, turning the ball to keep it from burning.


Here is one from Look Co.
Danish Aebleskiver Baked in a special pan, these light pancake balls are often served on Christmas Eve. This recipe came from Denmark in the 1890.
2 cups all-purpose flour
2 tablespoons margarine or butter, melted
2 cups buttermilk
3 eggs, separated
2 tablespoons sugar
1 teaspoon baking soda
1 teaspoon baking powder
* teaspoon salt
In medium bowl beat egg whites until stiff peaks form; set aside. In large bowl beat egg yolks and sugar until well blended. Add all remaining ingredients except egg whites. Beat until smooth. Fold in egg whites until well blended. Heat aebleskiver pan over medium heat until drops of water sizzle. Using about 1 tablespoon batter fill greased cups in aebleskiver pan about half full. Cook until lightly browned on bottom (2 to 3 minutes); turn with fork or knitting needle. Continue cooking until browned on bottom (2 to 3 minutes). Balls are done when wooden pick inserted in center comes out clean.
Roll in sugar; serve hot. 35 pancake balls
Nutrition Information Serving Size: 1 pancake ball
Calories 45
Protein 2g
Carbohydrate 7g
Fat 1g
Cholesterol 19 mg
Sodium 100 mg

Innkeeper's Aebleskiver
4 1/2 oz (125 grams) wheat four,
3 oz (75 grams) margarine,
11 fluid oz (1/3 liter) buttermilk,
1 egg,
1 oz (25 grams) sugar,
1/2 teaspoon baking soda,
lemon, cardamom or vanilla or cinnamon according to taste.
Stir the four, baking soda and sugar into the buttermilk until the mixture begins to thicken. Then add the egg, melted margarine and lemon, cardamom or vanilla or cinnamon. Cook at moderate heat for approximately 5 to 6 minutes or until brown and cooked through.
Grandmother's Aebleskiver
7 oz (200 grams) wheat flour
3 1/2 oz (100 grams) margarine
8.5 fluid oz (1/4 liter) milk
3 eggs
1 oz (25 grams) sugar
3/4 oz (20 grams) yeast
vanilla, shredded peel and juice of 1/2 lemon.
Stir eggs and sugar together. Mix yeast into warm milk and add to mixture. Finally, add the flour, melted margarine, vanilla and lemon. Allow the dough to rise for 20 minutes and then cook at a moderate heat for approximately 5 to 6 minutes or until brown and cooked through.
Gustavson's Aebleskiver
2/3 cup all-purpose flour
2 1/2 teaspoons butter
5 tablespoons heavy cream
3 eggs, separated
1 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon freshly grated lemon peel melted confectioner's sugar
Beat the egg whites until stiff. With the same beater, beat the egg yolks until frothy. Combine the flour, sugar and salt and sift into the egg yolks in three stages, adding the cream alternately. Add the lemon peel, then stir in the melted butter. Stir a little of the egg whites into the mixture to lighten it, then gently fold in the remaining egg whites. Makes 14 aebleskiver.
Yeast Aebleskiver
250 grams flour
1/2 liter light cream or milk
3 eggs
1 teaspoon sugar
25 grams yeast, ...
Sift flour with sugar and salt. Mix yeast with lukewarm cream (or milk). Add eggs (one at a time). Combine all of the previous. Leave for approximately 2 hours to raise. Bake in Aebleskiver pan to golden brown at low heat. NOTES : 10 grams of baking powder could be added, then the cream should not be heated and the Aebleskiver should be baked at once. A little apple sauce or pieces of apple could be added while baking. Serve with either sifted confectioners sugar, blackberry jam or both. At Christmas I would suggest serving with glogg.
Danish Favorites
4 c Flour
NO ADDED FAT
1 1/2 c Cream
2 c Milk
8 Eggs -- (separated)
6 tb Sugar
1 1/4 Ts Salt, -- optional 8 Ts Baking powder
Sift together the flour, sugar , salt and baking powder (set aside). In a mixing bowl beat the egg yolks well, then add the cream and milk. Mix into this the dry ingredients that have been sifted together. Beat egg whites till stiff, and carefully fold into batter. In hot Aebleskiver pan put 1 1/2 tsp. oil in each cup. Then spoon or pour in batter just to the top of each cup. Bake (fry) until delicately brown underneath, loosen around edges with fork, quickly turn and brown other side. Use cake tester to determine when done. Be careful not to get your pan too hot as the aebleskiver burn easily. Serve dipped in sugar or syrup, or good quality jam or jelly. Makes about 50. Recipe can be easily halved. NOTES : The basic recipe came from the "Danish Favorites" cookbook, Fredsville Lutheran Church, Grundy County Iowa. * Exported from MasterCook * Aebleskiver Recipe By : Chef Ulrich Riedner
Pea Soup Andersen's Scandinavian-American Cookbook
2 cups flour
NO ADDED FAT
2 cups buttermilk
3 each egg
1 teaspoon sugar
1/2 teaspoon salt
1 tablespoon baking powder
1 teaspoon baking soda
1/4 teaspoon cardamom.
Beat yolks of eggs with buttermilk. Mix together sugar, salt, flour, baking powder, baking soda, and cardamom. Beat egg whites until stiff. Mix egg yolk-buttermilk mixture with dry ingredients. Add egg whites, carefully folding them in so that they don't break down. Heat aebleskive pan. Put 1 tsp. salad oil in each hole and fill completely with batter. Let bake until slightly crusty on bottom. Turn slightly with a knitting needle or skewer. Continue cooking, turning the ball to keep it from burning, until the knitting needle comes out clean when stuck in the center. Serve aebleskive hot with powdered sugar, jam, and jelly. Source: Pea Soup Andersen's Scandinavian-American Cookbook