Æbleskiver from scratch..


As I mentioned in this post, æbleskiver (pancake puffs / pancake balls) is a tradition in Scandinavia. All through December people eat these with great joy and without cutlery. I was told that my recipe would be a good addition to the list of traditions, and now that I have a moment, I’ll share the recipe with you.

We’ll need:

  • 300 g AP flour
  • 1 small pinch of salt
  • 2 tbsp sugar
  • 1½ tsp ground cardamom
  • 1 tsp natriumbicarbonat
  • 1 tbsp vanilla sugar
  • 1 pinch baking powder
  • 3 eggs, separated
  • 4½ dl buttermilk
  • zest of 1 lemon
  • æbleskive pan or æbleskive maker
  • butter for baking (not oil)
  • jam and powdered sugar

What to do:

Mix all the dry ingredients together including the lemon zest.

Add the egg yolks to the buttermilk, mix the two. Then add this mixture to the dry ingredients and mix the whole thing well.

Put the batter in the fridge 30-45 min. to rest.

Whip the egg whites to stiff peaks, fold them gently into the batter just before you’re going to bake.

Heat up the æbleskive pan, add a bit of butter in each hole, and then pour in the batter to the rim. When the batter rises just a little bit, use a skewer and turn them half way.

Let them sit there just long enough to get stable in the botton, then turn them all the way. You may need to add a little batter along the way, it’s fine.

Let the pancake puffs bake until they’re golden brown on the outside and nothing sticks to a skewer on the inside.

Find the jam and powdered sugar and dig in.

Tip: you can keep them warm in the oven at 100oC

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