Aebelskivers are a Danish breakfast pancake that are popular around the holidays. Traditionally, they included apple filling which is how they got their name. Whipping the egg whites make them fluffy. They’re almost like little mini popovers.
I’m not quite sure how I decided to make these. It could be that I thought the aebelskiver pan was just really, really cute. Pans like this aren’t the most practical thing to keep around the house, but I do love collecting them. My dream home has not only a huge kitchen and walk-in pantry, but a special place for me to store all the pots, pans and cooking collectibles that I love.
The aebelskivers were pretty easy to make. The batter itself isn’t very sweet, so you need to either dust them with powdered sugar or fill them with fruit. Mine tended to stick to the pan a bit, but I don’t think it was seasoned well enough before I gave it a go. Next time I make them I want to experiment with some fruit fillings. I’ll update this post when I do.
- 2 C. flour
- 1 tsp. salt
- 1 tsp. baking powder
- 1 Tbsp. sugar
- 2 Tbsp. butter, melted
- 2 C. buttermilk
- 3 eggs, separated
- Vegetable oil for frying
- In a bowl, beat the egg whites until they form stiff peaks. 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.
- Put a small amount of vegetable oil in the bottom of each aebleskiver pan cup and heat on medium. Pour in about 2 tablespoons of the batter into each cup. As soon as they get bubbly around the edge, turn them quickly. For turning, you can use a skewer, knitting needle or a fork. Continue cooking, turning the ball to keep it from burning.
- Serve immediately.