I have posted about aebelskivers before. However, another post about these delicious fluffy-breakfast-balls won’t hurt. Right?
On my birthday, a few months ago, one of my dear friends made me aebelskivers for breakfast. I was more than happy because they have been a personal favorite of mine my whole life. But, she added jelly to the inside of the them. I had heard of people doing this, but had never had them that way. I tend to stick to what I know.
I think my husband and I now prefer them this way.
You could dust these babies with some powdered sugar and eat them just like that.
Or try dipping them in soft butter and then regular white sugar- how I was raised to eat them.
OR, try dipping them in buttermilk syrup. Mmmmm…
- 2 eggs, whites separated
- 2 cups all-purpose flour
- 2 tsp paking powder
- 1 Tbs sugar
- 1/2 tsp baking soda
- 1/2 tsp salt
- 4 Tbs butter, melted
- 2 cups buttermilk
- 1 tsp vanilla
- 1/2 tsp cinnamon
- extra butter, for greasing pan
- approximately 1/2 cup jam, or jelly (any flavor you want, I used raspberry)
- In a medium bowl, whip the egg whites til they form stiff peaks.
- In a separate, larger bowl combine all the dry ingredients, except for the baking soda.
- In another medium bowl, measure the 2 cups of buttermilk and add the baking soda to that, before adding it to the dry ingredients.
- Add buttermilk/ baking soda combo, melted butter, vanilla, and egg yolks to dry mixture. Beat until smooth.
- Gently fold in egg whites.
- Heat aebelskiver pan over medium-low heat. Cut about 1/4- 1/2 tsp of butter into each hole or cavity of hot aebleskiver pan. Pour batter on top of butter, just under filling the cavity, then spoon about a tsp of jam on top of the batter. Cover the jam with a little more batter. Let cook until bottom is golden brown then use a skewer or tooth pick to turn, allowing all sides to cook. Continue cooking and turning until the aebleskiver has formed a ball that is cooked all the way through. Jam will probably leak through in some spots, that’s ok. Just don’t let it cook too long with the jam touching the pan or it may start to burn.
- Serve warm with butter and sugar, buttermilk syrup, maple syrup, or powdered sugar.
For step-by-step photos on how to make aebelskivers see this post.