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buttermilk æbleskiver

October 7, 2011

Before my flirtation with my grandmother’s yeast-based æbleskive recipe, there was a tried and true recipe that never failed me. Instead of waiting around for an hour while the yeast does its magic with the batter, this version is ready to go as soon as you’re done mixing it up. And though they are still more of a holiday treat in their native land, here, it can be deployed for a quick dinner after work, or for an impromptu brunch. It’s not as temperamental or fussy as its yeasty relative, and tastes every bit as good. The key difference? Instead of yeast lending a hand in fluffing up the batter, whipped egg whites bring the fluffy. (also, buttermilk is deployed instead of cream or milk)

Last weekend, we took the opportunity of hosting an old summer-camp friend who shares our love of all things Danish to pull out the æbleskiver pan again. So, for all of you out there with an æbleskiver pan who want a bit more immediate enjoyment, here’s the buttermilk version of the recipe:

recipe after the jump…

Buttermilk Æbleskiver

(makes about 50)

  • 2 C buttermilk
  • 4 eggs, separated
  • 2 C flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp sugar

Blend dry ingredients together in a big bowl. Mix together the the buttermilk and egg yolks, then add it to the dry ingredients and mix well. Beat the egg whites until they are very stiff (not soft peaks. power past that point to stiff, dry peaks), and then fold them into the batter.

Bake them in a pre-heated æbleskiver pan over low/medium heat. To keep them from sticking, add a little bit of oil (or lard) to each ‘cup’ before adding the batter. When the bottoms are beginning to brown, gently ease them a quarter of a turn around using a knitting needle / ice pick / wooden skewer. Keep turning them until you have round æbleskiver in each ‘cup.’ They’ll most likely need to bake a bit longer to make sure they are cooked throughout. You can test for doneness with whichever implement you’re using to turn them (Not being a knitter, I favor the icepick. Also, everyone I know keeps a piece of papertowel in their free hand to keep the pick/needle/skewer clean throughout the process)

If you’re a magnanimous sort, let people eat them hot off the pan. Or, if you don’t relish standing alone in the kitchen listening to people clamor for more more more, work ahead. You can place the finished æbleskiver in a pan in warm oven until you’ve baked enough to serve. And should you be lucky enough to have some leftover, they freeze amazingly well.

NOTE: There are as many variations to this basic batter as there are Danish families I think. The number of eggs seems to vary from one recipe to another, as does the inclusion of sour cream. Many add cardamom (1/2 – 1 tsp), some add lemon and/or lemon zest, and one recipe I’ve seen even calls for beer.

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One Comment leave one →
  1. October 9, 2011 7:51 pm

    How am I supposed to fall asleep tonight now that I have aebleskever on the brain. Thanks.

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