I have always been a fan of Scandinavian tradition, culture, and design. Maybe it’s the fact that my ancestors are from Northern Europe, or because their appreciation for simplicity and functionality gave the world affordable, stylish furniture (they invented IKEA), or maybe it’s because of a delicious, fluffy, pancake ball. A Danish tradition during holidays and festivals, æbleskivers are proof that the Scandinavians have great taste. Any country that wears wooden shoes for fashion has my vote.
Usually served as a desert, their pancake-like nature makes them perfect for breakfast (or dinner). Made with a simple batter, cooked in a traditional Danish cast-iron pan, and dusted with sweet powdered sugar, these babies are ready to eat in all their puffy, bronzed glory. Don’t have the time to take a trip to Northern Europe? Æbleskivers are a perfect way to explore these countries through your kitchen.
- 4 eggs, whites and yolk separated
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 3 tablespoon white sugar
- 4 tablespoons butter, melted
- 2 ½ cups buttermilk
- 2 teaspoons lemon zest
- Butter or vegetable oil for frying
- With an electric mixer, beat egg whites in a clean bowl until they hold stiff peaks. Set aside.
- In a large bowl mix flour, baking powder, baking soda, salt, sugar, egg yolks, melted butter, buttermilk, and lemon zest. Gently mix until fully combined. Then fold in egg whites. (If batter is too thick, add more buttermilk.)
- Heat an æbelskiver pan over medium high heat. With a pastry brush, generously butter (or oil) each cup. Pour one tablespoon of batter into each cup and let cook until sides begin to bubble, 2-3 minutes. Quickly turn half way with a small skewer and cook. Continue to turn each ball until formed, fully cooked and golden brown.
- Dust with powdered sugar and serve with syrup, preserves, whip cream, custard, etc. Enjoy!
Bakers note: æbleskiver pans can be found at most kitchen store or can be bought online. Most are inexpensive. Traditionally knitting needles are used to turn the æbleskivers, a toothpick or wooden skewer works fine.