Recipe: Aebelskivers

John’s family history comes from Denmark and so we were given a coveted aebelskiver pan for our wedding.  I’d never heard of them growing up and had obviously never had them, but when John made them for me the first time I was hooked.  Now he makes them for us every Easter as a little family tradition, but I crave them year round!

Aebelskivers
A Danish delight, serve with your favorite pancake toppings! You will need an aebelskiver pan. Double and freeze!
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Prep Time
20 min
Cook Time
20 min
Total Time
1 hr
Prep Time
20 min
Cook Time
20 min
Total Time
1 hr
Ingredients
  1. 2 egg whites
  2. 2 cups all-purpose flour
  3. 2 teaspoons baking powder
  4. 1 tablespoon white sugar
  5. 1/2 teaspoon baking soda
  6. 1/2 teaspoon salt
  7. 2 egg yolks
  8. 4 tablespoons butter, melted
  9. 2 cups buttermilk
  10. 1 cup vegetable oil for frying
  11. cinnamon and sugar, powdered sugar, or desired toppings
Instructions
  1. In a glass or metal bowl, beat the egg whites until they hold a firm peak. Set aside
  2. In a separate bowl, combine flour, powder, sugar, soda, salt, egg yolks, butter, and butter milk, all at once, and blend until smooth.
  3. Gently fold in the egg whites last.
  4. Put about 2 tablespoons of vegetable oil in the bottom of each aebelskiver pan well (or just brush each well with oil) and heat until hot.
  5. 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 or spoon will work).
  6. Continue cooking, turning the ball to keep it from burning.
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