If my article, Meet the Danish Pancake: The Aebleskiver, brought you here, then you already know about my love for aebleskivers. If not, then this recipe and your first bite of ‘skiver will explain it easily enough.
Prep Time: 20 minutes
Cook Time: 3 minutes
Total Time: 25 minutes
Servings: 21-28 per batch
Lemon Curd Aebleskivers
Ingredients:
(Standard Batter)
1 ¾ cups flour
1 teaspoon baking powder
¼ teaspoon salt
2 tablespoons granulated sugar
3 large eggs, separated
2 tablespoons butter, melted
1 teaspoon lemon zest
1 ¾ cups milk
Lemon curd (TIP: You may substitute with chocolate, your favorite preserve or both.)
1 Aebleskiver pan (a worthwhile investment of $35.00)
Directions:
1. In a large bowl, whisk together dry ingredients, minus the sugar.
2. In a medium bowl, whisk together the sugar, egg yolks, butter and lemon zest. Whisk in milk until well blended.
3. Add yolk mixture to flour and stir until just blended. (TIP: It will be slightly lumpy.)
4. In a medium bowl, beat egg whites until stiff (not dry) peaks form. Fold egg whites into batter, a third of it at a time.
5. Brush wells of pan over medium heat with oil or butter.
6. When the oil begins to sizzle, add 1 tablespoon of batter to each well and drop in 1 teaspoon of lemon curd. Then, top with 1 teaspoon of batter (enough to cover the curd).
7. Cook for 2 to 3 minutes or until bottoms are golden brown.
8. Flip the puffs with sturdy chop-sticks, cook another couple of minutes until bottoms are golden brown and a toothpick comes out with a bit of filling and moist crumbs. If they resemble miniature Pac-Men, they are ready.
9. Transfer aebelskivers to a plate. Serve warm or at room temperature with confectioner’s sugar and syrup.
Adapted from the Lemon Poppy Seed Aebelskivers with Lemon Cream recipe in 150 Best Ebelskiver Recipes by Camilla V. Saulsbury.
Polenta Aebleskivers
Ingredients:
¾ cup flour
2/3 cup cornmeal/polenta (TIP: if not using quick-cooking polenta or grits, let the polenta soak in milk for an hour or so before making the batter.)
¾ teaspoon baking powder
¼ teaspoon salt
3 large eggs, separated
1 cup milk
3 tablespoons butter, melted
Optional: jalepeño, cheddar cheese, bacon fillings
For the jalapeño cheddar variation, slice 1-2 jalapeños into rings and fry them in butter.
Set aside while you cube some cheddar, fry and crumble some bacon and make the aebelskiver batter. (TIP: Serve finished puffs with sour cream, salsa and/or guacamole.)
Directions:
1. In a large bowl, whisk together dry ingredients.
2. In a medium bowl, whisk together milk and egg yolks until well blended.
3. Add egg yolk mixture to flour mixture and stir until just blended.
4. In another bowl, beat egg whites until stiff (but not dry) peaks form. Fold whites into batter a third of it at a time.
5. Brush wells of pan with butter. Set pan over medium heat. When butter begins to sizzle, put 1 tablespoon batter into the wells, add 1-2 jalapeño slices, some bacon crumbles and a cube of cheddar.
6. Top with 1 teaspoon of batter (or more; you want to make sure the filling is covered without overflowing the wells). Cook 2 to 4 minutes or until bottoms are golden brown.
7. Flip with your sturdy chop-sticks and cook until bottoms are golden brown or toothpick comes out with a few moist crumbs attached, another 2 minutes or so. Again, when they resemble Pac-Men, they are ready.
8. Transfer aebelskivers to a plate. Repeat process for more.
Adapted from Tomato-Stuffed Polenta Cakes in Ebelskivers: Filled Pancakes and Other Mouthwatering Miniatures by Kevin Crafts.
Warning: Use caution when flipping ‘skivers with sharp objects (toothpicks, skewers etc.), as you may puncture the dome and expose all of your tasty filling. May create numerous positive lifetime memories for you and your family and friends.