I don't know how on the computer to make a capital A and E flow together with the right line in the A as the vertical line in the E, but that's how it's written. English spellings are usually just Ebleskiver. 'Aebleskiver' is Danish for 'apple slices', which used to be (or applesauce) put in the middle of these spherical pancake balls.
need a special pan that has hemispherical indentations in it. It's best
with a heavy, like cast iron, pan. Over the years we've tried several
kinds and I now just stick with the cast iron one.
How in the
world did someone think of this? I read a funny speculation of the
Vikings with their many battles having many indents in their shields and
they loved pancakes. So without the convenience of frying pans, they
greased their shields and poured the batter over them over the fire.
make these for all holidays and birthdays. Their taste is a cross between a pancake and
I always start preheating the pan while I'm making the batter.
Here's the recipe I've developed -
4 eggs separated
4 tsps sugar
1/4 C oil or melted butter
2 C buttermilk or yogurt (sometimes I just add buttermilk powder to water)
1/2 tsp salt
2 2/3 C flour (I used to use white whole wheat or pastry flour I grind, now I sprout and dry grains to grind into flour for recipes like this. Soaking overnight would probably work too with the buttermilk - I've not tried this yet.)
1 tsp soda
2 tsps baking powder
beat the egg whites first till stiff and then put them in a dish while I
mix up the rest in my Bosch bowl and then gently add in the whites.
the preheated pan, and now set on medium, put oil in each indent about
half full. I find the first ones always need more oil, but then can use
less as we're making more. Put batter, about topping the indent, in
each. You can use a skewer to turn them, but I've gotten used to using
two little forks. When you turn them the middle batter, still liquid,
spills into the indent to cook for the other side making actual pancake
balls. I'm a clean cook, so I always push the stuff that spills out of
the indent back into the balls as I'm turning them, so the pan stays
pretty clean. It takes awhile to get the hang of this. But they are so
good and worth making.
Years ago, growing up in Tucson, my mom
made loquat jelly that we'd serve with these. We always serve them with
real maple syrup, melted butter, and then some cooked fruit sauce, like
berries. Traditionally they're dusted with powdered sugar, but I'm never
one to add more sugar when it doesn't seem necessary. Then we always
have bacon and/or sausage with them.
We often invite a family for
Christmas day brunch. When our kids were young and we'd moved to
Evergreen we had a family we developed a regular tradition with - them
coming for Aebleskivers and cross-country skiing, then going to their
house for supper, ice skate, and watch movies, and sleep over. Though
we've not gotten together for years now, I've never forgot little Kim
and Kevin calling them "Able skiers".
At Christmas time, I always
have fruit soup and rice pudding around that we'll serve with these.
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