Adapted from Allrecipes.com
I halved this recipe and ended up with 10 good-sized aebelskiver. I'd plan on about 3 per person unless you're really hungry. I also used yogurt thinned out with a little water instead of buttermilk; you can also use regular milk and add 1 tablespoon white vinegar per cup. Let stand five minutes and let 'er rip.
About This Recipe
|Yield:||Makes about 20 aebelskiver|
|This recipe appears in:||Aebelskiver: The Tastiest Breakfast Treat You Can't Pronounce|
- 2 eggs, whites and yolks separated
- 2 cups (10-ounces) all-purpose flour
- 2 teaspoons baking powder
- 1 tablespoon white sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon table salt
- 1/2 teaspoon vanilla extract (optional)
- 4 tablespoons (1/2 stick) butter, melted
- 2 cups buttermilk
- Chocolate, jam, fruit, etc. for filling
- Butter, for frying
In large bowl, combine flour, baking powder, sugar, and baking soda. In medium bowl, whisk together the yolks, vanilla, melted butter, and buttermilk together. Add the wet ingredients to the dry in 3 to 4 additions, beating with a whisk until combined and smooth.
In large bowl, beat egg whites with electric mixer (or in a stand mixer) until they hold stiff peaks. Add 1/3 of the whipped egg whites to the flour mixture and gently fold in with spatula until barely combined. Repeat with remaining 2/3rds of egg whites, being as gentle as possible.
Place aebelskiver pan over medium heat and add about 1 teaspoon butter to each wells. Once bubbling, drop in 1 tablespoon of batter to each well. Place desired filling in the middle of each batter-filled well, and add enough batter on top to completely cover.
When the undersides of each aebelskiver are lightly brown and easily slide on the pan, use a skewer or fork to quickly flip it to cook the other side. Continue flipping until dark golden brown on both sides.
Keep cooked aebelskiver warm on a covered heatproof platter in a low oven while cooking remainder. Once all the pancakes are cooked, dust with powdered sugar (if desired) and serve immediately.