Aebleskiver

This morning, while my better-half enjoyed sleeping in late, I decided to make him Æbleskive or Aebleskivers for breakfast.  I purchased this pan last year at the Lodge factory outlet in Tennessee and was fascinated with the idea of these Danish breakfast treats. The first time I made them, I learned a lot about the technique of flipping them and for figuring out how hot the cast iron needed to be.  Needless to say, I made a lot of mistakes!  Fortunately, I was at a DOG (Dutch oven gathering) where a good friend taught me some important tips and shared his family’s recipe.

Here’s the Hiatt Family recipe:

3 eggs

2 Tablespoons sugar

1/2 teaspoon salt

2 cups buttermilk

2 cups flour

1 teaspoon baking soda

1 teaspoon baking powder

Directions:

1.  Separate egg yolks and whites.  Put yolks in large mixing bowl and put whites in a separate smaller bowl.

2.  Start warming the Aebleskiver pan on the stove on medium heat.  (This is SO important – not too hot and not too cool. )

3.  Beat the egg yolks until creamy yellow.  Add sugar, salt, and buttermilk.  Mix.  Add flour, soda, and baking powder.  Mix until all ingredients are incorporated.

4.  Beat the egg whites on high-speed until stiff.  Gently fold into batter.

5.  Lightly pray the Aebleskiver pan with Pam.

6.  Using a tablespoon, scoop batter into each depression until about 2/3rds full.   Cook until bubbles pop and stay open, then turn (flip) with a wooden dowel.  Turning takes practice!  When brown on all sides, remove with a toothpick or fork.  Sprinkle with powder sugar.  Serve with hot syrup.

Options:  Place a small amount of batter into depression the place a small amount of applesauce, jam, chocolate chip, or honey.  Place a small amount of batter on top.

One important technique was to figure out when the Aebleskiver was ready to be flipped. The bubbles are the key, just like with a pancake.  When the bubbles burst open and stay open, they are ready to go.

Another important tip was to find the proper tool to flip them.  A wooden dowel or bamboo skewer works well.  I found these beautiful tools at William-Sonoma, a lovely addition to our cast iron collection.  As with all cast iron, it is important to avoid metal tools since they can scratch the seasoning.

When they are ready to be flipped, they should have a golden brown crust and easily releases from the cast iron.  The uncooked part sits down into the depression and in a minute or two is ready to be flipped again, in case a portion of the Aebleskvier isn’t completely golden brown.  The first flip is the most challenging, often a bit messy, but they eventually turn over.

We went for the good stuff this morning, using Burton‘s fabulous maple syrup.

This recipe made approximately two and a half-dozen, enough to feed a large family!

I tried putting a little bit of jam and jelly inside a few batches, causing a bit of a sticky mess, but they worked out just fine, thanks to the old-fashioned non-stick surface of the cast iron.

If you make these breakfast treats, let me know how they turn out!