Tweedlebud Jacinda's Aebleskiver

September 30, 2013

In March, Mr. Tweeds and I went to a family friend's house and they served this delicious Danish dish- a cross between pancakes and doughnuts. They were so good, we left feeling sick we were so full. When we got home, we were raving about this dish to our friends Jeremy and Jacinda who have some Danish blood and they knew all about them! I told them they better not make them without inviting us over and sure enough they made them... but didn't invite us :(( Although we didn't get to enjoy them a second time, they DID give up the recipe. 

You need a special pan to make these, so they won't be easy for anyone to whip up. But if you come across one of these aebleskiver pans at a garage sale or thrift store sometime, you know what to do with it!

Recipe from Jeremy's mom:

2 tbsp sugar
1 tsp baking powder
3 eggs - yolks and whites separated (whites beaten till stiff)
2 cups of flour
1/2 tsp salt
2 cups buttermilk
1 tsp baking soda
2 tsp cardamom
1 grated lemon rind

1) Combine dry ingredients in mixing bowl
2) In another mixing bowl stir together buttermilk and egg yolks until well combined. Add flour mixture. Stir until smooth.
3) In small bowl beat egg whites until stiff peaks form. Gently fold beaten egg whites into batter. Do not over mix.
4) Place an aebleskiver pan over medium heat. Spray each cup with cooking oil. Fill each cup about 2/3 full. Cook for about 1-2 minutes. Flip each and cook for another 1-2 minutes until golden brown. (Tip: I use a fondue fork to flip the aebleskiver) 

5) Serve immediately or keep warm in the oven until you're ready to eat. 

Sprinkle with powered sugar and serve with jam, jelly, syrup or applesauce.

These delicious little danish balls are a lot of work but so worth it!


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