Not every recipe you try is gonna be a success. Not every successful recipe will be something you want to try again…
A couple of months ago my mom bequeathed to me one of her many fantastic thrift store finds – a cast iron skillet that looked like it had gotten into a fight with a mellon baller. With a little help from my dear friend google, I was able to figure out it was an aebleskiver pan. And what is an aebleskiver?? It’s essentially a fried pancake ball. Well, with a definition like that, how could I resist a little culinary experiment?
The results: Are they delicious? Of course (fried balls of apples and dough?! how can you go wrong?). How about a pain in the you-know-what? More than I care to admit. Will I be making these again? Not any time soon. To be honest there was just too much oil in the recipe (even after I cut it in thirds) and it was way too much work for the final product. I will say that the batter itself is quite tasty and makes some delicious regular ol’ flapjacks when cooked in a frying pan.
Oh well. At least I can now say that I know how to make aebleskivers…
(Adapted from Allrecipes’s Aebleskiver Recipe)
What you need (makes about 30 aebleskivers):
- 2 egg whites
- 2 cups AP flour
- 2 tsp baking powder
- 1 tbs sugar
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 egg yolks
- 4 tbs butter, melted
- 2 cups buttermilk (Or two cups regular milk plus 2 tbs distilled vinegar. Mix then let sit for 5 minutes)
- 2 apples, cut into small cubes
- 1 tsp vegetable oil per aebleskiver (ack!)
What you need to do:
- Using an electric mixer, beat the egg whites in a glass bowl until they can hold stiff peaks (see above).
- In a separate bowl, mix together the flour, baking soda, salt, baking powder, sugar, egg yolks, butter and buttermilk. Beat until smooth.
- Gently fold the egg whites into the batter.
- Spoon about 1 tsp of vegetable oil in the bottom of each cup in the aebleskiver pan and heat.
- Pour about 1 tbs of the batter into each cup, add a pinch of apples to each cup then cover with another tbs of batter.
- When the batter starts to bubble at the edges, use some sort of cooking utensil to flip them over (I used a fork and spoon, but traditionally you use two long knitting needles…I am anything but traditional).
- Continue cooking until both sides are a light brown.
- Tops with powdered sugar, whipped cream or maple syrup (or all three) and enjoy!