Best Danish Aebleskiver Better Homes And Gardens Recipe Recipe 435 Recipes

AEBLESKIVER

Steps:

• In a medium-sized bowl, beat the egg whites with an electric mixer until they can hold a stiff peak. Set aside.
• Mix together the flour, baking powder, salt, baking soda, sugar, egg yolks, 4 Tbsp. melted butter and buttermilk and beat until smooth.
• Gently fold in the egg whites last.
• Using a pastry brush, brush the bottom of each aebleskiver pan cup with melted butter and heat until hot.
• Pour in about 2 tablespoons of the batter into each cup. As soon as they get bubbly around the edge, flip them over (In Denmark they typically use a knitting needle to flip, but you can use a chopstick or a fork).
• Continue cooking, turning the ball until is is golden brown all the way around and is cooked through (like a pancake). It might take a couple tries to get the feel for it, but once you do you will be flippin' aebleskiver like it's nobody's business!
• Serve with jam or syrup and sprinkle with powdered sugar.

AEBLESKIVER

Steps:

• In a large bowl, whisk egg yolks and buttermilk until blended. In another bowl, whisk flour, baking soda, salt and cinnamon. Stir into egg mixture just until moistened. In a small bowl, beat egg whites on high speed until stiff but not dry. With a rubber spatula, gently stir a fourth of the egg whites into batter. Fold in remaining egg whites. Place a greased aebleskiver pan over medium heat. In batches, pour 1 tablespoon batter into each cup. Top with a peach piece and another 1 tablespoon batter. Cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is golden brown. Serve warm with confectioners' sugar. Freeze option: Freeze cooled pancakes between layers of waxed paper in a freezer container. To use, place pancakes on an ungreased baking sheet, cover with foil and reheat in a preheated 375° oven until heated through, 5-10 minutes. Or, place on a microwave-safe plate and microwave on high until heated through, 45-90 seconds.

DANISH AEBLESKIVER - BETTER HOMES AND GARDENS RECIPE RECIPE - (4.3/5)

Steps:

• 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.

AEBLESKIVER

Steps:

• In a clean glass or metal bowl, beat the egg whites with an electric mixer until they can hold a stiff peak. Set aside.
• Mix together the flour, baking powder, salt, baking soda, sugar, egg yolks, 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.

DANISH AEBLESKIVER

Steps:

• Note: You will need an aebleskiver pan to cook these properly.
• Beat the egg whites until stiff.
• In a separate bowl, 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 1 tablespoon 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 (the original recipe poster states,"Danish cooks use a long knitting needle, but a fork will work").
• Continue cooking, turning the ball to keep it from burning.