I love æbleskiver, and in fact make them for myself every so often, they do take a little planning, but then again, it’s for me and I’m worth it. And gee, sometimes I just plain crave a taste from my childhood.
Mom used to make these in the summer when we were haying, she’d make them as a kind of fourth meal, and they would be inhaled. Or she’d make them as a special breakfast from time to time, but would make a couple of pans first, then start serving them, cause gee, they would disappear rapidly, and we’d all be waiting in breathless anticipation for the next batch to come out of the pan.
To make æbleskiver, you need a special pan. I have two, one which my mom gave me after I got married and the second one is one that my husband’s grandmother gave me.
She actually gave me her pan, the one she’d been using for many years. Grandma not only knew what aebleskiver were, she’d made them. When she found out I knew how to make them as well, she gave me her pan. And I treasure it. And yes, I did make her some æbleskiver from time to time as well. In fact, on one memorable occasion, I made a batch, took them to her in the nursing rehab facility where she was staying at one time, and let her feast on them. I think I was in danger of being mugged by her fellow inmates, they were jealous, as were the nurses. That’s OK, Grandma got a nice dinner that night.
Sorry, I get sidetracked sometimes.
At any rate, I store my pans in brown paper sacks, the kind you get from the grocery store. Keeps them rust-free and clean. I think that’s the way my mom stored hers as well.
2 cups buttermilk
2 cups flour
1/2 tsp. baking soda
4 eggs, separated
1/4 cup sugar
2-3 tablespoons melted butter
1/4 teaspoon salt
** 2 tablespoons sour cream (optional)
1/4 stick clarified butter for frying, or peanut oil.
Separate eggs, whip egg whites til dry, and set aside.
Sift flour, baking soda and salt together, set aside.
Mix egg yolks with sugar and beat til the sugar is dissolved and the eggs yolks look almost white. The sugar crystals should be dissolved into the yolks.
Mix the egg yolks and sugar with the buttermilk, blend well. Add the melted butter.
Fold in the dry ingredients, mixing as little as possible, you will still have chunks of dry in there, and that’s OK. Fold in the egg whites, cutting it through just four times.
By which I mean, you put the whites in the bowl, cut through the center and fold towards you, turn the bowl 1/4 way, fold once again, turn bowl, fold again, and finish by folding it through one last time. Just be careful to not overmix. You will have chunks of egg whites, but they will be small, and you do want them there.
** I added two tablespoons of sour cream this time round and really liked the taste. I would say this would be optional, nah, from now on, I’m adding sour cream to this recipe. I’ve been seeing a lot of pancake recipes with sour cream in them, and wanted to try it out. I just love being a guinea pig tastetester.
Just like this.
Heat pan, and place a little clarified butter in each indentation, let heat. Don’t worry if you have chunks of egg whites in the batter, they will cook just fine. This was my husband’s grandmother’s pan. I think she would love the idea it was being featured here.
Have a knitting needle or a wooden skewer handy or even a fork.
As soon as you’ve finished pouring the batter in the last indentation, the first aebleskiver will be ready for turning.
And I forget to take a picture of me turning them.
You lift up the edge, turning the ball a little and letting the batter flow from the middle to the bottom of the indentation. Proceed around the whole pan, turning each one just about a quarter turn. You do need some practice on this, and be ready to sacrifice a pan full getting the hang of it. I usually screw up the first pan full as well, but I eat the mistakes so no one ever knows. Just don’t tell anyone, OK?
By the time you’ve finished turning them all once, they should be a nice golden brown, and spherical in shape. Take them out and place them onto a heated platter or just onto the plates and serve.
Traditionally these are served with Raspberry Jam and a sprinkle of powdered sugar. I like mine with Strawberry Jam or syrup or just dipped in some sugar, there is no wrong way to eat æbleskiver.