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Aebleskiver - a Danish Delicacy

Brought to you by: Caroline B., Julian Middle School

Conversion Table U.S. to Metric and Metric to U.S.

Ingredients:

  • 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
Tools:
  • 3 bowls
  • wooden spoon
  • sift
  • special Aebleskiver pan
  • toothpick

Procedure:

Beat egg whites until stiff; set aside.
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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).
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Fill pan cups about 1/4 full of oil or shortening; heat and fill with batter.
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When batter begins to bubble around the edges, turn with fork and continue turning until evenly brown.
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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!
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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.