TNT Danish Aebleskivers
Dec 20, 2006 14:20:38 GMT -8
Post by tami on Dec 20, 2006 14:20:38 GMT -8
Danish Aebleskivers
2 cups buttermilk
2 cups flour
3 eggs seperated
1 Tablespoon Baking Powder
1/2 teasponn salt
1 teaspoon Baking Soda
2 teaspoons sugar
Beat egg whites until stiff but not dry. Set aside.
Beat egg yolks, add sugar, salt and buttermilk mixing well.
Sift together dry ingredients and add to liquid mixture mixing well.
Gently fold beaten egg whites into batter.
Preheat danish aebleskiver pan.
Brush a little vegetable oil into each cup of pan, be sure to coat the sides and the bottom.
Fill each cup 2/3 full with batter.
When the pancake edges look a little bubbly and a little drier then turn each pancake over using a fork or a bamboo skewer and finish cooking.
Remove to a pre-warmed dish with a lid and keep warm until ready to serve or if at my house someone eats them immediately!
Makes 50 delicate little warm balls of joy!
Toppings May Include:
Fresh whipped cream or cool whip
Brown sugar
Powdered sugar
Fresh or frozen berries thawed
Jam or Preserves
Maple Syrup
Dh and the kids like the whipped cream and a sprinkle of brown sugar the best.
I like berries and whipped cream with a sprinkle of brown sugar.
This recipe came from my mom and we have been eating these for going on 30 years.
Mom had a friend in North Dakota and when there visiting, her friend made these for her and my dad. Mom had to have the recipe and she bought a pan. She now has two pans and often makes a double batch when she has a group over for brunch.
My Danish Aebleskiver pan is a cast iron one. The first batch sticks every time I make them but the rest come out perfect. Mom says the same thing happens with hers too!
Now they make non stick Teflon coated aebleskiver pans and that would sure save on fat and calories as the batter itself is not bad calorie or fat wise.
My dad made mom and I a little metal turner for our pans and it works like a charm.
Enjoy
2 cups buttermilk
2 cups flour
3 eggs seperated
1 Tablespoon Baking Powder
1/2 teasponn salt
1 teaspoon Baking Soda
2 teaspoons sugar
Beat egg whites until stiff but not dry. Set aside.
Beat egg yolks, add sugar, salt and buttermilk mixing well.
Sift together dry ingredients and add to liquid mixture mixing well.
Gently fold beaten egg whites into batter.
Preheat danish aebleskiver pan.
Brush a little vegetable oil into each cup of pan, be sure to coat the sides and the bottom.
Fill each cup 2/3 full with batter.
When the pancake edges look a little bubbly and a little drier then turn each pancake over using a fork or a bamboo skewer and finish cooking.
Remove to a pre-warmed dish with a lid and keep warm until ready to serve or if at my house someone eats them immediately!
Makes 50 delicate little warm balls of joy!
Toppings May Include:
Fresh whipped cream or cool whip
Brown sugar
Powdered sugar
Fresh or frozen berries thawed
Jam or Preserves
Maple Syrup
Dh and the kids like the whipped cream and a sprinkle of brown sugar the best.
I like berries and whipped cream with a sprinkle of brown sugar.
This recipe came from my mom and we have been eating these for going on 30 years.
Mom had a friend in North Dakota and when there visiting, her friend made these for her and my dad. Mom had to have the recipe and she bought a pan. She now has two pans and often makes a double batch when she has a group over for brunch.
My Danish Aebleskiver pan is a cast iron one. The first batch sticks every time I make them but the rest come out perfect. Mom says the same thing happens with hers too!
Now they make non stick Teflon coated aebleskiver pans and that would sure save on fat and calories as the batter itself is not bad calorie or fat wise.
My dad made mom and I a little metal turner for our pans and it works like a charm.
Enjoy