It’s March again and time for Our Saviour’s Lutheran Church’s Aebleskiver Breakfast. This year’s breakfast is Sunday, March 10, from 9 a.m. to 12:30 p.m., in the church’s Fellowship Hall. Included in the breakfast are aebleskivers, sausage, milk, juice and coffee priced at $5 for adults, $3 for children 6 through 12 years of age and children under the age of 6 eat free. The public is welcome and tickets will be available at the door. Advanced tickets may be purchased at the church office. The breakfast is sponsored by the S.A.F.E. committee of Our Saviour’s Lutheran Church and the proceeds will be distributed in educational scholarships.
The history of aebleskivers is somewhat murky, lost in thousands of years of Danish history. One story is that after a big battle, Viking warriors, having been badly beaten in battle, returned to their ship with their battered iron shields. Having nothing to cook in, but wanting to eat, they mixed flour and milk and used their shields as frying pans by pouring the batter into the dents. These “bumpy pancakes” evolved into the round aebleskivers that are cooked in the special pans with the hollows in them that allows the batter to be formed into little balls while it cooks.
This week’s column contains different recipes for aebleskivers including Our Saviour’s recipe and some taken from the internet. The recipes are similar, but like many recipes that are handed down through generations there are slight differences in each one.
Our Saviour’s Aebleskiver Recipe
5 eggs, separated
2 tablespoons sugar
4 tablespoons melted Crisco
1/2 teaspoon salt
3 teaspoons baking powder
2 cups Gold Medal flour
1-1/4 cups whole milk
Beat the egg whites until stiff. Combine all remaining ingredients, and then fold in the beaten egg whites. Pour into a hot aebleskiver pan and fry, turning with toothpicks.
Lisa G, allrecipes.com
2 egg whites
2 cups all-purpose flour
2 teaspoons baking powder
1 tablespoon white sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
2 egg yolks
4 tablespoons butter, melted
2 cups buttermilk
1 cup vegetable oil for fry
In a clean glass or metal bowl, beat the egg whites with an electric mixer until they can hold a stiff peak. Set aside.
Mix together the flour, baking powder, salt, baking soda, sugar, egg yolks, melted butter and buttermilk at one time and beat until smooth. Gently fold in the egg whites last.
Put about 1 tablespoon of vegetable oil in the bottom of each aebelskiver cup and heat until hot. Pour in about 2 tablespoons of the batter into each cup. As soon as they get bubbly around the edge, turn them quickly (Danish cooks use a long knitting needle, but a fork will work). Continue cooking, turning the ball to keep it from burning. Makes 30 aebelskivers.
Laura’s Famous Aebleskivers
2 cups white flour
1 teaspoon salt
1 teaspoon baking soda
2 cups buttermilk
3 eggs, separated
Sift the flour, salt, and baking soda together in a bowl. Add the buttermilk and egg yolks; stir until you have a batter.
In a separate large glass or metal mixing bowl, beat the egg whites until foamy until soft peaks form. Lift your beater or whisk straight up: the egg whites will form soft mounds rather than a sharp peak. Fold the egg whites into the prepared batter.
Place an aebelskiver pan over medium heat; prepare each cup with cooking spray. Pour the batter into each cup to about 2/3 full. Cook until golden brown on each side, using a toothpick to flip, 1 to 2 minutes per side. Makes 4 servings.
Dansk Aebleskiver (Danish Doughnuts)
1 quart buttermilk
1/4 cup melted butter
4 cups all-purpose flour
1 teaspoon salt
2 tablespoons white sugar
1 teaspoon baking soda
1-1/2 tablespoons ground
2 cups vegetable shortening,
Preheat an electric aebleskiver pan according to the manufacturer’s directions.
Beat together the eggs, buttermilk, and butter in a mixing bowl until smooth. Gradually whisk the flour, salt, sugar, baking soda, and cardamom into the egg mixture until evenly blended and smooth.
Spoon 1 tablespoon of shortening into each cup of the preheated aebleskiver pan, and allow the oil to heat. Pour batter into each cup until 3/4 full. Allow the batter to cook in the bottom of the cup 3 to 4 minutes until golden brown, then use a long skewer or knitting needle to lift one edge and give it a 1/4 turn. The uncooked batter will spill over into the cup, and cook. Continue lifting and turning the edges until the batter is fully cooked into a golden brown ball. Drain on paper towels. Makes 48 servings.
Danish Pancake Balls (Aebleskiver)
1-1/4 cups all-purpose flour
3 tablespoons sugar
2-3/4 teaspoons baking powder
1/4 teaspoon ground cardamom
or ground cinnamon
1/4 teaspoon salt
1 large egg
1 cup milk
About 2 tablespoons melted
butter or margarine
In a bowl, mix flour with sugar, baking powder, cardamom, and salt. In a small bowl, beat egg to blend with milk and 2 tablespoons butter. Add liquids to dry ingredients and stir until evenly moistened.
Place an aebleskiver pan over medium-low heat. When pan is hot enough to make a drop of water dance, brush pancake cups lightly with melted butter and fill each to slightly below the rim with batter.
In about 1-1/2 minutes, thin crusts will form on bottoms of balls (centers will still be wet); pierce the crust with a slender wood skewer and gently pull shell to rotate the pancake ball until about half the cooked portion is above the cup rim and uncooked batter flows down into cup. Cook until crust on bottom of ball is again firm enough to pierce, about another minute, and then rotate ball with skewer until the ridge formed as the pancake first cooked is on top.
Cook, turning occasionally with skewer, until balls are evenly browned and no longer moist in the center, another 10 to 12 minutes. Check by piercing center of last pancake ball added to pan with skewer, it should come out clean, or by breaking the ball open slightly; if balls start to get too brown, turn heat to low until they are cooked in the center. Lift cooked balls from pan and serve hot. Repeat to cook remaining batter. Makes 12-13 aebleskivers.
Basic Danish Pancake Balls (Aebleskiver)
2 apples, peeled, cored, pared,
and chopped into 1/2” pieces
2 tablespoons butter plus butter
to grease aebleskiver pan
2 teaspoons cinnamon
1 tablespoon sugar
2 cups flour
1 teaspoon baking powder
1-1/2 cups buttermilk
Place aebleskiver pan over medium-high burner and bring up to heat (to the point where butter sizzles on the surface).
In a separate pan, lightly sauté apple pieces in 2 tablespoons butter until softened but still firm. Sprinkle with cinnamon.
Separate the eggs and beat the egg whites until stiff peaks form. Whisk egg yolks and sugar together until creamy. Sift together flour and baking powder; gradually stir flour and buttermilk, alternating with each 1/2-cup addition, into egg mixture. Gently fold beaten egg whites into batter.
Reduce heat under aebleskiver pan to medium. Place 1/8 teaspoon butter into each well to grease, using a pastry brush to coat surface of wells entirely.
Spoon batter into each well, filling half-way (about 1 tsp.). Place an apple chunk on batter, and then spoon enough additional batter over apple to cover and fill well to the top. Allow to cook until the edges of each “pancake” begin to brown and pull away from the sides of the wells.
Lightly run a knife or (in the traditional fashion) knitting needle around the edge of each ball to loosen, and then flip over to cook through (about 2 minutes).
Remove the aebleskiver to a plate and sprinkle with powdered sugar to serve.
Alternative: Although aebleskivers are commonly filled with apple slices, you can substitute jam, dried fruit, or even cheese to create a delicious range of both sweet and savory variations.
Yield: 28 aebleskivers.
The COOK OF THE WEEK 3rd Edition Cookbook is available. Cost per copy is $10.70, plus $4.80 shipping/handling. Order a copy today by sending a check or money order, along with name and shipping address, to: Humboldt Independent, 512 Sumner Ave., Humboldt, IA 50548.