Aebleskiver (recipe)

Ingredients

• 10 fl. oz. (300ml) milk mixed with 3.5 fl. oz. (100ml) beer
• 1 oz (30 g) yeast
• 1 3/4 oz (50 g) butter, melted and cooled
• 1 tbsp sugar
• 1/2 tsp salt
• 9 oz (250 g) wheat flour
• 1/2 tsp cardamom
• 2-3 eggs, separated
• oil for frying

Method

• Dissolve the yeast in the lukewarm mixture of milk and beer.
• Then add the butter, salt, sugar, flour, cardamom and the egg yolks. Stir well to combine.
• Let the batter rise in a warm place until doubled in size (an hour or so).
• Beat the egg whites until stiff but not dry. Fold the egg whites carefully into the batter.
• Heat a well-seasoned aebelskiver pan (aebleskivepande) with 1/8 teaspoon oil in each of the holes. Fill each hole about three-quarters full of batter. When browned on one side (almost right away), turn with a knitting needle or two-tined fork and keep turning until the needle comes out clean after piercing through the cake. Be sure to add a few drops of oil to each well in the pan before the next round of batter.
• Traditionally these are served jam and caster sugar.

Internal Links

See also:

• aebleskiver