Aebleskiver (recipe)

From Cunnan
Revision as of 08:50, 21 October 2008 by Ladyadele (talk | contribs) (tidy-up)
(diff) ← Older revision | Latest revision (diff) | Newer revision → (diff)
Jump to navigationJump to search



  • 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: