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Description	Item Number	Quantity	Price
LOOK Nonstick Aebleskiver Pan	23576B		$89.50

We found a number of good Aebleskiver recipes for the light Danish dessert pancake balls. For those of you who are unfamiliar with Aebleskive, it is a baked delight made with a pancake-like batter, cooked in a special pan that turns the aebleskive into a crusty ball, and is known as the "Danish Doughnut." As you can tell, it is a little difficult to give aebleskive an easy definition other than to tell you that it is good enough to go ahead and order the pans if you are likely to serve breakfasts and brunches to family and friends.

There is no real substitute for aebleskiver pans, you will need an aebleskiver pan to cook them correctly. A number of online stores sell hollow cast iron pans however the LOOK aebleskiver pan is solid hard anodized aluminum with Quattrex nonstick coating making cooking fast and cleanup easy and you can minimize the fat in the recipe. Some recipes call for adding applesauce filling to the aebleskiver, avoid spilling apple sauce in cups, unless you are using nonstick cookware. The authentic way to turn the aebleskiver in the pan is with a knitting needle however any similar kitchen utensil can be used. I prefer chopsticks because they are more sensitive when testing for doneness.

Heat the aebleskiver pan and put a little of your favorite fat into each of the hollows (oil gives off less fumes). Alternatively, the fat may be added to the dough if you have a pan with a good nonstick surface. Fill the hollows three quarters full of dough. Once a crust has formed on the aebleskiver they should be turned frequently during baking until golden brown in color. Serve immediately with butter, confectioners' sugar and or tart jelly.

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Danish Aebleskiver Baked in a special pan, these light pancake balls are often served on Christmas Eve. This recipe came from Denmark in the 1890s.

2 cups all-purpose flour
2 tablespoons margarine or butter, melted
2 cups buttermilk
3 eggs, separated
2 tablespoons sugar
1 teaspoon baking soda
1 teaspoon baking powder
* teaspoon salt

In medium bowl beat egg whites until stiff peaks form; set aside. In large bowl beat egg yolks and sugar until well blended. Add all remaining ingredients except egg whites. Beat until smooth. Fold in egg whites until well blended. Heat aebleskiver pan over medium heat until drops of water sizzle. Using about 1 tablespoon batter fill greased cups in aebleskiver pan about half full. Cook until lightly browned on bottom (2 to 3 minutes); turn with fork or knitting needle. Continue cooking until browned on bottom (2 to 3 minutes). Balls are done when wooden pick inserted in center comes out clean.

Roll in sugar; serve hot. 35 pancake balls
Nutrition Information Serving Size: 1 pancake ball
Calories 45
Protein 2g
Carbohydrate 7g
Fat 1g
Cholesterol 19 mg
Sodium 100 mg

 

Innkeeper's Aebleskiver

4 1/2 oz (125 grams) wheat four,
3 oz (75 grams) margarine,
11 fluid oz (1/3 liter) buttermilk,
1 egg,
1 oz (25 grams) sugar,
1/2 teaspoon baking soda,
lemon, cardamom or vanilla or cinnamon according to taste.

Stir the four, baking soda and sugar into the buttermilk until the mixture begins to thicken. Then add the egg, melted margarine and lemon, cardamom or vanilla or cinnamon. Cook at moderate heat for approximately 5 to 6 minutes or until brown and cooked through.

Grandmother's Aebleskiver

7 oz (200 grams) wheat flour
3 1/2 oz (100 grams) margarine
8.5 fluid oz (1/4 liter) milk
3 eggs
1 oz (25 grams) sugar
3/4 oz (20 grams) yeast
vanilla, shredded peel and juice of 1/2 lemon.

Stir eggs and sugar together. Mix yeast into warm milk and add to mixture. Finally, add the flour, melted margarine, vanilla and lemon. Allow the dough to rise for 20 minutes and then cook at a moderate heat for approximately 5 to 6 minutes or until brown and cooked through.

Gustavson's Aebleskiver

2/3 cup all-purpose flour
2 1/2 teaspoons butter
5 tablespoons heavy cream
3 eggs, separated
1 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon freshly grated lemon peel melted confectioner's sugar

Beat the egg whites until stiff. With the same beater, beat the egg yolks until frothy. Combine the flour, sugar and salt and sift into the egg yolks in three stages, adding the cream alternately. Add the lemon peel, then stir in the melted butter. Stir a little of the egg whites into the mixture to lighten it, then gently fold in the remaining egg whites. Makes 14 aebleskiver.

Yeast Aebleskiver

250 grams flour
1/2 liter light cream or milk
3 eggs
1 teaspoon sugar
25 grams yeast, ...

Sift flour with sugar and salt. Mix yeast with lukewarm cream (or milk). Add eggs (one at a time). Combine all of the previous. Leave for approximately 2 hours to raise. Bake in Aebleskiver pan to golden brown at low heat. NOTES : 10 grams of baking powder could be added, then the cream should not be heated and the Aebleskiver should be baked at once. A little apple sauce or pieces of apple could be added while baking. Serve with either sifted confectioners sugar, blackberry jam or both. At Christmas I would suggest serving with glogg.

Danish Favorites

4 c Flour
NO ADDED FAT
1 1/2 c Cream
2 c Milk
8 Eggs -- (separated)
6 tb Sugar
1 1/4 Ts Salt, -- optional 8 Ts Baking powder

Sift together the flour, sugar , salt and baking powder (set aside). In a mixing bowl beat the egg yolks well, then add the cream and milk. Mix into this the dry ingredients that have been sifted together. Beat egg whites till stiff, and carefully fold into batter. In hot Aebleskiver pan put 1 1/2 tsp. oil in each cup. Then spoon or pour in batter just to the top of each cup. Bake (fry) until delicately brown underneath, loosen around edges with fork, quickly turn and brown other side. Use cake tester to determine when done. Be careful not to get your pan too hot as the aebleskiver burn easily. Serve dipped in sugar or syrup, or good quality jam or jelly. Makes about 50. Recipe can be easily halved. NOTES : The basic recipe came from the "Danish Favorites" cookbook, Fredsville Lutheran Church, Grundy County Iowa. * Exported from MasterCook * Aebleskiver's Recipe By : Chef Ulrich Riedner

Pea Soup Andersen's Scandinavian-American Cookbook

2 cups flour
NO ADDED FAT
2 cups buttermilk
3 each egg
1 teaspoon sugar
1/2 teaspoon salt
1 tablespoon baking powder
1 teaspoon baking soda
1/4 teaspoon cardamom.

Beat yolks of eggs with buttermilk. Mix together sugar, salt, flour, baking powder, baking soda, and cardamom. Beat egg whites until stiff. Mix egg yolk-buttermilk mixture with dry ingredients. Add egg whites, carefully folding them in so that they don't break down. Heat aebleskive pan. Put 1 tsp. salad oil in each hole and fill completely with batter. Let bake until slightly crusty on bottom. Turn slightly with a knitting needle or skewer. Continue cooking, turning the ball to keep it from burning, until the knitting needle comes out clean when stuck in the center. Serve aebleskive hot with powdered sugar, jam, and jelly. Source: Pea Soup Andersen's Scandinavian-American Cookbook

Billig mad, P–lser, ´bleskiver Mortens Opskriftsamling Af: Torben Dybdahl Nielsen Bedstemor Dybdahl's *bleskiver uden *g Allergivenlig opskrift. Inspiration fundet i Karolines k–kken AF Mejeribrugets Hjemmek–kken og Retter til allergikere skrevet AF Lene Buhl Christoffersen. Ingredienser (Ca. 30 stk.) ´gerstatning:

2 str–gne spsk gr–dris
1/2 l. vand ´bleskiver:
6 spsk *gerstatning
3 spsk sukker
1 1/2 tsk kardemomme
1 1/2 tsk vanillesukker
3 1/2 dl k*rnem*lk
2 1/2 dl fl–de 13% eller piskefl–de
250 g hvedemel
2 tsk bagepulver

Revet skal AF en appelsin eller citron Tilbeh–r: Flormelis og solb*rsyltet–j Fremgangsm¹de ´gerstatning: Gr–dris og vand koges i 1 time. Derefter presses massen igennem en si eller blendes. (Kan fryses i f.eks isterningebakker) (2 spsk svarer til 1 *g). Anvendes kold. ´bleskiver: ´gerstatning, sukker, k*rnem*lk og fl–de piskes godt sammen. Tils*t hvedemel, kardemomme og vaniliesukker og r–r godt rundt til alle klumper er forsvundet. Lad dejen st¹ gerne en times tid. Tils*t herefter bagepulver og revet skal AF appelsin eller citron og r–r igen godt rundt. Bag nu *bleskiverne i sm–r, margerine eller olie. (Tip: Kom evt. 50 g. smeltet sm–r i dejen. Herved kan der spares p¹ fedtstoffet ved bagningen) Servering Server *bleskiverne varme sammen med tilbeh–ret.