Enjoy this Danish aebleskiver recipe that is baked in a special aebleskiver pan. It is filled with jam or fruit and can be garnished with powdered sugar. These tasty treats are sometimes called "pancake balls with filling."
In Denmark, aebleskiver are a traditional Christmas season treat.
They were often served with gløgg, Scandinavian mulled wine.
Aebleskiver are also a popular item to sell at fund-raising events, Scouting functions, or local sports gatherings.
Their ease of preparation makes them a great treat to serve for any party or gathering like a church supper, birthday party, or neighborhood gathering.
In Minnesota, there are events that celebrate aebleskiver and Danish culture.
Tiny Askov, MN features aebleskiver at their annual Rutabaga Festival...which has been held for more than 100 years!You will need a special Aebleskiver Stuffed-Pancake Pan.
Beat the egg whites with an electric mixer until they can hold a stiff peak. Set aside.
In a separate bowl, combine the flour, baking powder, salt, baking soda, sugar, egg yolks, melted butter and buttermilk and beat until smooth.
Gently fold in the egg whites.
Place a small amount of vegetable oil (approx. 1 tablespoon) in the bottom of each cup of your aebleskiver pan. Place the pan on a burner and heat until oil is hot. Spoon about 2 tablespoons of batter into each cup. As soon as the aebleskiver balls get bubbly around the edges, turn them. Continue cooking, turning the balls to keep from burning. Serve warm with butter and jam or dusted with powdered sugar. Makes 12
*To make a filled aebleskiver add about 1/2 teaspoon of jam to the batter in each cup in your aebleskiver pan just before you turn them for the first time.
This recipe uses natural/organic ingredients; you may substitute as desired.
*Start your aebleskiver the evening before you plan to serve them.
Combine your sourdough starter, Sucanat, warm water and enough whole wheat flour to thicken the batter to the consistency of heavy cream.
Cover the bowl containing the batter and leave it on your kitchen counter overnight.
In the morning, lightly grease your Aebleskiver pan. Heat the greased pan over medium/low heat. Add the eggs, salt, melted butter and baking soda to the sourdough batter. Stir well.
Half-fill each Aebleskiver pan cup with batter and begin to cook. When bubbles form on the tops of the dough, turn each ball using a fork. (Traditional aebleskiver bakers use a knitting needle or a skewer
When the aebleskiver balls are lightly browned on all sides, they are done. Remove them and place them on a serving plate.
Serve warm with maple syrup.
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