Aebleskivers

The other day when I was out walking the dogs I came across a yard sale. Not one to get suckered into buying someone's junk, I typically glance quickly around from the street looking for one thing: cast-iron cookware.  I've gotten good at scanning piles of junk for my particular treasure and today I hit pay dirt. Sitting under a folding table next to an old humidifier was a rusted aebleskiver pan. 

The owner was selling it because she had no idea what it was.  Imagine an inverted cast-iron pan with golf ball-size indentations in the bottom.  I snapped it up for $3, took it home, re-seasoned it (I'll write all about seasoning cast-iron another day) and I was ready to make one of the best things to ever come out of Denmark.

Twice a year Lodge #14 of the Danish Brotherhood would hold an Æbleskiver and Medisterpolse Breakfast in my hometown. Hundreds would line up around the block and wait, for what seemed like hours, before shuffling up to the counter and being handed a plate piled high with something resembling huge doughnut holes.  To me they are like a cross between a pancake and a popover. 

There are hundreds of recipes and variations out there and each Danish family has their particular way of preparing them.  Some are filled with chunks of apples or various jams baked in the center and others are unfilled.  The version I like best is simple and easy enough to prepare on a busy weekend morning. Once out of the pan, serve immediately with butter, maple syrup and/or your favorite jam. 

Aebleskivers
Serves 2 to 3 (approximately 21 aebleskivers)

2 large eggs, separated
1 tablespoon sugar
2 tablespoons vegetable oil
1 cup all-purpose flour
1/2 teaspoon double acting baking powder
1/2 teaspoon salt
1 cup vanilla soy milk
Vegetable oil for greasing pan

Beat egg yolks in a medium bowl with an electric mixer until thick and pale in color; add sugar and vegetable oil and continue to beat until well combined.

In a small bowl combine flour, baking powder and salt. Add to egg yolk mixture alternately with milk, stirring just until combined.

In a clean bowl beat egg whites until soft peaks form; fold into batter just until almost all the egg whites have been incorporated.

Heat abelskiver pan over medium heat. Brush pan generously with oil. Fill indentations 2/3 full. When bubbles start to form on surface quickly turn with two toothpicks or forks. Cook until golden brown and cooked through, about 3 minutes per side.

Comments

[Tanja]

Little pillows from heaven!!!!!!!