When I was growing up, it was customary for my dad to make æbleskiver for the family after we returned home from church. We’ve got a bit of Danish in our heritage and I look forward to carrying on this tradition within my family. They are sort of like tiny pancake puffs. They are light and fluffy, and taste similar to crepes.
Growing up, my brother, sister and I would change out of our church clothes as my dad started getting things together in the kitchen. He’s the masteræbleskiver maker.
We would sit in the three chairs that pulled up to the peninsula in the kitchen and wait for the first batch to come out of the pan. But always, before taking the first bite, we had to cut it in half to make sure the inside was cooked.
Once my dad had gone through a batch or two, he is able to get the cooking temperature right.
We would spread on a pat of butter, sprinkle with powdered sugar, and let the feasting begin.
Fact: it’s impossible to eat æbleskiver and walk away hungry.
These are filling little monsters that melt in your mouth.
Recipe(this is a half recipe, double for full recipe)
1 cup buttermilk
1 cup flour
2 eggs (3 eggs for full recipe)
1/2 t. baking powder
1/4 t. salt
1/2 t. baking soda
1 t. granulated sugar
(you will need a æbleskiver pan and crisco as well)
Separate eggs. Beat egg whites until light and fluffy using a whisk. Set aside.
In another bowl beat yolks and buttermilk. Add remaining ingredients to this bowl.
After well mixed, fold in egg whites.
Egg whites should look like a cloud
Heat æbleskiver pan over medium to medium/high heat (it’s tricky at first but practice will help you find the right temperature). Place about 1 teaspoon of crisco in each cup of the pan. Once hot, drop 1/8 cup batter into each cup. Allow to cook for a bit, then use a toothpick or skewer to flip over. Make sure to add more crisco to each cup before cooking a new batch.
After you have consumed one too many, you may be so inclined to take a nap.
Some people put jam into the center of the æbleskiver, but I prefer them without. Just sprinkle some powdered sugar on top, and you’ll wonder why you haven’t tried these before.