Aebelskiver Renaissance: Have You Made These Puffy Breakfast Treats?
By Melissa Ford on March 14, 2011
BlogHer Original Post
I went to college in Wisconsin, surrounded by kids of Scandinavian descent, hence how I fell in love with the aebelskiver. It's a puffed-up, filled pancake, made in a special 7-slot pan. You could spend a small fortune at Williams-Sonoma (the epicenter of the recent aebelskiver renaissance) -- almost $40 for a pan! $13 bucks for special turning tools? $10 for mix? $63 and you haven't even started talking about fillings.
I do like to make the mix ahead of time so I always have it on hand. Instead of using a traditional buttermilk base, I use the dry ingredients from Alton Brown's pancake mix.
Put it in a big tupperware container so you can shake it and keep it until you need it.
When you're ready to make a batch of aebelskivers, preheat the non-stick pan on the stove-top at medium heat as you mix the batter. Whisk together in a large bowl:
- 1/2 cup of dry mix
- 1 tbsp melted butter
- 1 large egg
- Between 1/4 and 1/2 cup of milk (I usually take a 1/2-cup sized measuring cup and fill it 3/4ths of the way)
This ratio will give you between 7 -- 10 aebelskiver. Adjust the ratio according to how many aebelskiver you want to serve. Fill each slot of the dry aebelskiver pan about halfway, taking care not to go above 3/4th filled. (I know that most recipes tell you to grease the pan, but I find that the butter in this recipe is enough of a lubricant. If you are finding that your aebelskiver don't release well, grease each slot.) Drop your filling on top of the wet batter and set your timer for 3 minutes.
You can pretty much put anything inside, though our family loves bits of baked apple, chocolate chips, or banana and a dollop of Nutella. Make sure you keep it to a small amount of filling (for instance, I use between 5--8 chocolate chips), or you can always leave your aebelskiver unfilled and dip them in syrup.
After three minutes, flip the aebelskiver over by loosening the edges with the silicon spatula and gently turning it. Some of the batter may run out the top as it moves -- that's fine. What you want to see is the golden dome of the bottom side moved into plain view on the top. Cook for an additional three minutes and then slide them out into a bowl and start on the next batch.
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