Sunday, March 17, 2013


These are like little doughnuts without the fat.
Scandinavian, Dutch pancakes traditionally filled with Apples while cooking.

They can also be filled with :
A Piece of Chocolate
Lemon Curd
Fruit Jam
Peanut Butter
Fruit Pie Filling

They can be filled as they're cooking or split and filled after cooking.
They can simply be buttered and topped with Maple Syrup.
They are very versatile and can be personalized for each guest.
I also use the pan to make Eggs,  placed on top of English Muffins.

You need a special Aebelskiver pan. They were originally made of Cast Iron and are now available in a non stick pan sold at specialty kitchen stores.
I happen to own both.
The have seven round wells that create the circular pancake when cooked on the stovetop.
They are turned with a wooden skewer to create the ball.

Aebelskiver Batter:

1 1/2 C Flour
1 tsp Baking Powder
1/2 tsp Baking Soda
1/4 tsp salt
2 Eggs, beaten
1 C Sour Cream
1/2 C Buttermilk or Milk
Your choice of fillings.

Sift, in a large bowl:
Baking Powder
Baking Soda

In a smaller bowl, whisk together:
Sour Cream

Add wet ingredients to dry ingredients and beat by hand or with an electric mixer until smooth.
It makes a Crepe textured batter.

Heat the pan over Medium heat and place a bit of butter in each well.
Coat the well with a brush.

At this stage you can either fill each well 1/2 full, fill with a filling, top with additional batter and finish cooking. You can also fill each well completely with batter, cook completely and wait until served to split them open and fill.

They will cook 1/2 way and then turn them with a wooden skewer or spoon to cook completely.
They should be golden brown on each side.

Peace in the Kitchen!

These are the Eggs I make
in the Aebelskiver Pan.!

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