Serve the warm pancake balls with butter and jam or dusted with powdered sugar. To make filled aebleskiver, add about 1/2 teaspoon jam to the batter in each cup just before you make the first turn. Serve the pancake balls as they are cooked, or keep warm in a napkin-lined basket until all are ready. The batter can also be cooked on a lightly buttered griddle over medium heat to make light, tender pancakes. For mile-high baking, reduce the baking powder to 2 1/2 teaspoons.
1 1/4 cups all-purpose flour
3 tablespoons sugar
2 3/4 teaspoons baking powder
1/4 teaspoon ground cardamom or ground cinnamon
1/4 teaspoon salt
1 large egg
1 cup milk
About 2 tablespoons melted butter or margarine
How to Make It
In a bowl, mix flour with sugar, baking powder, cardamom, and salt. In a small bowl, beat egg to blend with milk and 2 tablespoons butter. Add liquids to dry ingredients and stir until evenly moistened.
Place an aebleskiver pan over medium-low heat. When pan is hot enough to make a drop of water dance, brush pancake cups lightly with melted butter and fill each to slightly below the rim with batter.
In about 1 1/2 minutes, thin crusts will form on bottoms of balls (centers will still be wet); pierce the crust with a slender wood skewer and gently pull shell to rotate the pancake ball until about half the cooked portion is above the cup rim and uncooked batter flows down into cup. Cook until crust on bottom of ball is again firm enough to pierce, about another minute, then rotate ball with skewer until the ridge formed as the pancake first cooked is on top. Cook, turning occasionally with skewer, until balls are evenly browned and no longer moist in the center, another 10 to 12 minutes. Check by piercing center of last pancake ball added to pan with skewer--it should come out clean--or by breaking the ball open slightly; if balls start to get too brown, turn heat to low until they are cooked in the center. Lift cooked balls from pan and serve hot (see notes). Repeat to cook remaining batter.
These were fantastic! So glad I bought the special pan. I put a tablespoon of batter into each divet, then a pitted cherry, and about a half a tablespoon more of batter to over the cherry, then cooked as directed (flipping). They turned out wonderfully -light, fluffy, a sweet enough that I didn't even use syrup.
This is the easiest recipe for Aebleskiver that I have seen. It is delicious. I made my first batch after receiving my Aebleskiver pan in the mail this morning. I used the non-stick Norpro caste aluminum pan and this recipe. I filled them with strawberry jelly and sprinkled them with powdered sugar before serving them. I did use the cardamon in the recipe and they were so good that I ate four of them. This recipe made 14 aebleskiver. I might add a 1/2 tsp of Vanilla next time.
They kind of taste like a donut hole. I will make again and tell my friends and family about this recipe.
These were very delicious. I tried to use the jam filling but it did not work, the jam seaped out the side. I am a novice at this so that may be the reason. I chose to not fill the other batches and they were delicious!!!! Thanks for sharing!
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