Danish Aebleskivers
Description
These classic Danish treats are essentially round, fluffy pancakes cooked in a special griddle with hemispherical molds. The batter is light and airy, achieved by folding stiffly beaten egg whites into a simple mixture of flour, milk, and eggs. They have a tender, cake-like interior and a lightly crisp exterior. Perfect for a festive weekend breakfast or a cozy holiday brunch, they are best enjoyed warm. Traditionally served with a dusting of powdered sugar and a dollop of strawberry jam, they can also be filled with fresh fruit like bananas or peaches for an extra burst of sweetness. Simple to make yet impressive to serve, these golden spheres bring a touch of Nordic tradition to your table.Ingredients
Directions
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Whisk together the flour, baking powder, salt, and sugar in a large bowl.
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In a separate small bowl, whisk the egg yolks and milk until well combined.
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Pour the egg yolk mixture into the dry ingredients and stir until just blended; do not overmix.
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In a clean bowl, beat the egg whites until stiff peaks form, then gently fold them into the batter to keep it airy.
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Heat a preheated aebleskiver pan over medium heat and spoon 1/2 teaspoon of oil into each indentation.
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Fill each indentation about two-thirds full with batter.
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Cook until bubbles appear on the surface and the bottoms are golden brown.
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Use a fork or skewer to turn the aebleskivers, cooking the other side until lightly browned and cooked through.
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Optional: Add a small slice of banana or peach to the center before flipping for a fruity twist.
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Remove from pan, dust generously with powdered sugar, and serve immediately with butter, jam, or syrup.
Nutrition Facts
Servings 28
- Amount Per Serving
- Calories 163.8kcal
- % Daily Value *
- Total Fat 0.5g1%
- Saturated Fat 0.1g1%
- Cholesterol 0.0mg0%
- Sodium 0.9mg1%
- Total Carbohydrate 34.2g12%
- Dietary Fiber 1.2g5%
- Sugars 0.1g
- Protein 4.5g9%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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