Aebelskivers (ay-bel-skee-vur) are part of my family heritage. These are a Danish pancake, but cooked into a sphere. My mom made them when I was little and now I make them for my kids. They are a favorite around here.
Not only are they super light and fluffy and amazing tasting, but they are fun to eat! Anytime my kids get to eat with their hands without getting in trouble they are super excited.
So, on to the aebelskivers!
You know these are going to be delicious when you see melted butter, buttermilk, and whipped egg-whites, right?
You have to have an aebelskiver pan to make these babies. You can find them at Bed, Bath, and Beyond, online, maybe Wal-mart or Target. I even saw one at Costco recently.
With the pan over medium-low heat, put a small amount of butter in each cavity of the pan. The butter will melt and bubble. Then pour the batter in, filling each cavity to the top.
Let the batter cook for a minute or so then use a toothpick or skewer to hook the sides and turn the aebelskivers a little. Like pictured here:
Once that side has cooked then hook the sides and turn again.
Here is a picture of how I hook them. Stick the skewer (or toothpick) into the ball near the side of the cavity in the pan. Lift carefully and rotate. It should take 3 or 4 turns to seal the aebelskiver and make it into a ball. It sounds more complicated than it actually is. Try it, you can do it!
The ones on the left of this picture are about done. They are done when you can insert a toothpick into the center of the ball and it comes out mostly to all clean. It should not have runny batter on it. Keep turning the balls until they are done, then remove, them one at a time, to a pan to keep warm in the oven.
Ingredients
- 2 eggs, whites separated
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 Tbs sugar
- 1/2 tsp baking soda
- 1/2 tsp salt
- 4 Tbs butter, melted
- 2 cups buttermilk
- extra butter, for greasing pan
Instructions
- 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, 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. 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.
- Serve warm with butter and sugar, buttermilk syrup, maple syrup, or jelly/ jam.
If you leave your stash on the counter, instead of safely in the oven, someone might get into them…
You can eat these several ways. With jelly, or syrup, but our favorite is with butter and sugar. We dip them in the butter and then in the sugar. Mmmm. So good. I also recommend dipping them in buttermilk syrup.
I just fixed these for John and I yesterday! Never knew about these until your Mom introduced them to us years ago. A few years ago, I bought Aebelskiver pans and cookbooks for all of our children for Christmas and they are now a big hit with the grandchildren! Thanks for sharing again!
I love that our family tradition became one of yours as well, Sharron! Miss you guys!
Made these beauties today. Delicious!