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Aebleskiver - a Danish Delicacy
Brought to you by: Caroline B., Julian Middle School
U.S. to Metric and Metric to U.S.
3 eggs, separated (separated means separating the egg whites, the clear goop, from the yellow yolk
2 cups of buttermilk (a combination of vinegar and milk)
1&1/2 cups of flour
2 teaspoons of baking powder
1 tablespoon of sugar
1/2 teaspoon of salt
2 tablespoons of melted butter
Oil or shortening for baking
special Aebleskiver pan
Beat egg whites until stiff; set aside.
Beat egg yolks and buttermilk together. Sift dry ingredients together and add to the liquid mixture; add the melted butter and mix together until smooth. Fold in beaten egg whites (Folding is when you pour in a little at a time and use your wooden spoon to sort of flip it in the bowl. Picture shown).
Fill pan cups about 1/4 full of oil or shortening; heat and fill with batter.
When batter begins to bubble around the edges, turn with fork and continue turning until evenly brown.
To Test if the aebleskiver is done, take a toothpick and insert it in the center of one of the aebleskiver balls. If the toothpick comes out without any goop on it, they are done!
Danish Secret to flipping aebleskiver: use a metal knitting needle. The Danish love to knit and they use the knitting needle to flip aebleskiver instead of a fork.
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