Aebleskivers
Danish pancakes *note: 50 aebleskivers is a double batch for a big group*
Prep Time15 minutes mins
Cook Time1 hour hr
Resting Time1 hour hr
Total Time2 hours hrs 15 minutes mins
Course: Breakfast
Cuisine: Danish
Servings: 50 plain
Calories: 87kcal
Author: Ellen Andersen
- 2 1/2 cup milk scalded
- 4 cup flour
- 1 pkg yeast
- 1/2 cup sugar
- 1 Tbsp salt
- 2 Tbsp butter melted
- 3-4 eggs
- 1 tsp cardamom optional
Filling
- 50 tsp Nutella 1 tsp per aebleskiver
Dissolve yeast & sugar in small amount of lukewarm milk. Add butter, flour, salt & optional cardamom. Add beaten eggs. Beat until mixture is smooth.
Cover. Let rise 1 hour, stirring down once.
Plain aebleskivers
Using a pastry brush, brush the bottom of each aebleskiver pan cup with melted butter and heat until hot. Pour in about 2 tablespoons of the batter into each cup. As soon as they get bubbly around the edge, flip them over (In Denmark they typically use a knitting needle to flip, but you can use a chopstick, toothpick or a fork). Continue cooking, turning the ball until is is golden brown all the way around and is cooked through (like a pancake). It might take a couple tries to get the feel for it, but once you do you will be flippin' aebleskiver like it's nobody's business!
Serve with jam or syrup and sprinkle with powdered sugar.
Filled aebleskivers: Examples include prune, apple or apricot filling, raspberry jam, nutella and more
Partially fill pan cups with batter. Drop about a teaspoon of filling into the middle. Fill remaining cup with batter. Bake until the edges are bubbly. Turn (using a fork, knitting needle, or toothpick) and continue turning until evenly browned and toothpick inserted into center comes out clean.
Serving: 1g | Calories: 87kcal | Carbohydrates: 13g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 12mg | Sodium: 155mg | Potassium: 52mg | Fiber: 1g | Sugar: 5g | Vitamin A: 48IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 1mg