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- 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
- 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.