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I am constantly amazed at how animated and talkative people get when you mention food. The mere aroma of certain foods can evoke memories that transport us back to a special place and time. Food can bridge the gap between all ages, races and ethnicities.
Let's face it, the only thing that should ever come between people is a table and some serving bowls.

Saturday, February 6, 2010

Food Law 101; "Even If You Can't Say It Correctly..It is Perfectly Legal To Eat It"!

What do you get when you cross a waffle, a pancake and a doughnut together? You get Aebleskivers of course! Don't worry about the pronunciation; there will be no test at the end of this post...
Aebleskivers are much easier to make and far easier to eat than they will ever be to say. They even have their own special little pan, which is an absolute must to make these properly. These are so much fun; they end up being the size of a tennis ball with the slight crunch of a waffle, the tenderness of a pancake and the taste and sensory pleasure of munching on a doughnut.
Just like doughnuts Aebleskivers can be eaten plain fried or you can fill them with assorted jams, jellies, chocolate or they are incredibly good with a little mashed ripe banana in the middle. Aebleskivers can be dusted in powdered sugar or cinnamon sugar or can be dunked in maple syrup or whipped cream. You can just go crazy with these little sugary carby delights.
I truly believe that an Aebleskiver pan is a must in everyone's baking pan collection, once you have it you will see just how much fun they are to make as well as eat.

Aebleskivers

2 c. buttermilk
2 c. flour
2 eggs
2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. soda
2 tbsp. sugar
4 tbsp. melted butter

Separate the eggs and beat the whites stiff. Mix all the other ingredients together at one time and beat until smooth. Fold in egg whites last. Put about 1 tablespoon of oil or shortening in the bottom of each cup of the aebleskiver pan and have hot.

Pour in about 2 tablespoons of batter into cup and as soon as they get bubbly around the edge turn quickly. Use forks to turn continue cooking turning the ball to keep from burning.

If you would like these filled add your choice of filling (no more than a teaspoon full) to the center of the batter right before you flip your Aebleskiver over. When finished roll in sugar or leave plain, may also dunk in syrup or dip in whipped cream.

11 comments:

Little Ol' Liz said...

Hurray! I've been searching for a tried-and-true recipe. I've read that these can be "temprimental" when it comes to getting them cooked enough without buring before turning, but I'm itching to give them a try. Thanks you for sharing the recipe!

Julie said...

You are welcome, Liz. These are just fun all the way around from making, to eating, to sharing!

Kristina said...

totally NOT on my diet, but oh so yummy sounding! lol

Julie said...

Definitely a treat yourself kind of food Kristina, not an every day staple.

Rochelle R. said...

I had a cast iron aebleskiver pan for many years and never used it so I sold it on e-Bay. I have kicked myself several times since then!

Julie said...

Oh no Rochelle! Maybe you can go back to Ebay and get a good deal on another one.
You would really enjoy making these as well as eating them.

Eric said...

Hi, ur blog is really nice & informative, while reading ur blog I truly like ur recipe & definitely try at my home. I just wanna suggest that u should go for blog advertising & marketing there is a site which is offering very unique features at affordable prices there are expert advertising team who will promote ur blog & affiliate ads through all over the networks which will definitely boost ur traffic. Finally I have bookmarked ur blog & also shared this blog to my friends.. i think my friend might too like it hope u have a wonderful day & !!happy blogging!!.

Julie said...

Thank you, Eric

Katy ~ said...

I saw reference to this pan in one of my European style cookbooks. Of course I immediately went to EBay and looked to see if I could find the pan, and sure 'nuf they were there, grins. I still haven't bought a pan or tried the recipe, but am grateful for the reminder.

This is a unique recipe, one that I have not seen posted anywhere else.
So glad I can eat the food that I cannot begin to pronounce. Otherwise I think I'd be stuck on corn and milk, grins.

Julie said...

Hi Katy, the Asian community also use a similar type pan to make a savory doughnut filled with crab and scallions.

Marcel said...

Thank you for your Aebleskiver
recipe.

I'd like to make 2 comments:

Aeble means 'apple' in Danish, so while you can eat these with any condiments you prefer, if you want to be "authentic" apple should be included.

The 2nd point is that you advised turning them quickly. A better way to get a nice spherical shape is to give smaller partial turns.

There are many videos on YouTube that demonstrate that technique. Consider viewing http://www.youtube.com/watch?v=8u1ctDdgi7o

If you want to put in a piece of apple (or apple 'glazed')use only half the batter until the bottom hemisphere is golden. Put a small piece of apple in the hemisphere and cover it with more batter. Then continue rotating the "ball" by quarter turns.

Ciao,
Marcel

http://www.youtube.com/watch?v=8u1ctDdgi7o