Friday, March 16, 2012

Aebleskiver [Danish Pancakes], One Way

2 apples, peeled, cored, pared, and chopped into 1/2-inch pieces
2 T butter plus butter to grease aebleskiver pan
2 teaspoons cinnamon
2 eggs
1 T sugar
2 cups flour
1 teaspoon baking powder
1 1/2 cups buttermilk

Preparing the aebleskivers:
Place aebleskiver pan over medium-high burner and bring up to heat, to the point where butter sizzles on the surface.

In a separate pan, lightly sauté apple pieces in 2 tablespoons of butter until softened but still firm. Sprinkle with cinnamon.

Separate the eggs and beat the egg whites until stiff peaks form. Whisk egg yolks and sugar together until creamy. Sift together flour and baking powder; gradually stir flour and buttermilk, alternating with each 1/2-cup addition, into egg mixture. Gently fold beaten egg whites into batter.

Reduce heat under aebleskiver pan to medium. Place 1/8 teaspoon butter into each well to grease, using a pastry brush to coat surface of wells entirely.

Spoon batter into each well, filling half-way (about 1 teaspoon). Place an apple chunk on batter, then spoon enough additional batter over apple to cover and fill well to the top. Allow to cook until the edges of each “pancake” begin to brown and pull away from the sides of the wells.

Lightly run a knife or, in the traditional fashion, a knitting needle (or a chopstick) around the edge of each ball to loosen, and then flip over to cook through, about 2 minutes.

Remove the aebleskiver to a plate and sprinkle with powdered sugar to serve.

Variations: Alternatively, aebleskiver can be served with jam, dried fruit, or cheese (for a savory aebleskiver) instead of apples.

Makes 28 aebleskiver


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