Holm Family Cookbook

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Cowgirl's Foodie Blog

Aebleskivers - The Danish Pancake

Posted by holmfamilycookbook on February 19, 2011 at 3:19 PM

Many of the families of Danish heritage I know make aebleskivers for special breakfasts. It's very common to find aebleskivers being made on Christmas morning at the homes of these families. The Rasmussen family of Pleasanton would host a large New Year's Eve party every year and start making aebleskivers for the revelers after midnight. At my house it's aebleskivers with a side of linguisa on Christmas morning to keep up with our Portuguese and Danish heritage traditions.

Aebleskivers - The Danish Pancake


Most of these families of Danish descent have cast iron aebleskiver pans that have been passed down the generations and I wouldn't be surprised if there are families that have been divided from fights over grandma's cast iron aebleskiver pan. I bought my pan at William-Sonoma and it works just fine for me.


A couple of weekends ago I made aebleskivers for breakfast for my daughter Whitney and her friend that had spent the night. Her friend is a swimmer and always has a voracious appetite. I couldn't make the aebleskivers fast enough to keep up with the demand. They loved the aebleskivers I filled with Nutella. My daughter Laina grabbed  a few aebleskivers on her way out to a school event and my husband ate a few. By the time I was done cooking and cleaned up the mess, they were all gone and I didn't get one!

Left: Aebleskivers almost ready to turn. Right: Aebleskivers turned.


Below is the aebleskiver recipe that's in our cookbook and was submitted by our cousin Carol Jorgensen Miller.


Aebleskivers

This recipe was given to me by my dad, Stanley Jorgensen, who always made aebleskivers at Christmastime. Now we make them for our grandchildren on Christmas morning because they were one of our children's favorites. Aebleskivers are cooked over medium heat on the stove in a special Aebleskiver pan.

Carol Jorgensen Miller

Ingredients

3 eggs, separated

2 tablespoons sugar

1/2 teaspoon salt

2 cups buttermilk

2 cups flour

1/2 teaspoon baking soda

1 teaspoon baking powder

Butter for oiling the pan

Applesauce, nuts, jam, raisins or other fillings

Maple syrup, jam or powdered sugar

Directions

Beat the egg yolks in a medium-sized bowl. Add the sugar, salt, and buttermilk and mix

well. Sift together the flour, soda, and baking powder and combine them with the egg mixture. In another bowl, beat the egg whites until stiff. Gently fold them into the egg flour mixture.

Heat the aebleskiver pan over medium heat and butter it, being careful not to burn yourself. The batter will sizzle when added. Fill each hole of the pan 2/3 full. Cook until bubbling, then add a tablespoon of applesauce or other fillings on top of each one.

Turn the aebleskivers with a fork or small knitting needle and cook the other side until

medium brown. Serve with butter and maple syrup or jam, or generously sprinkle with

powdered sugar.


Merry's note: When I make Aebleskivers and fill them, I fill the holes less than 2/3 full. I drop the filling in the middle and cover the filling with a little batter.  Since I don't knit or crochet, I use a shisk kabob skewer to turn mine.


Danish Proverb:

"Kryds ikke vejen når du ikke kan finde ud af køkkenet"

Translation: "Don't cross the road when you can't find your way out of the kitchen."


Not sure what it means, but I reckon there's alcohol involved. Those Danes love their schnapps.

~merry~

Categories: Entertaining, Breakfast/Brunch Recipes, Family Tradition

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1 Comment

Reply Judy Guidry
9:38 PM on February 6, 2013 
I love Aebleskivers as do my granddaughters. My mother use to make these for my sisters and me when we were young. I believe that her mother made these for my mother and her sister. They lived in Seattle and in a neighborhood where a lot of Danes lived. Mom use to put the applesauce in ours too. I put cinnamon in mine and my granddaughters like chocolate chips in theirs. We have these almost every Saturday morning. Thanks for sharing your recipe. I will try the buttermilk in mine. Again, thanks for sharing.