Hygge with æbleskiver (Danish pancake puffs)
Æbleskiver are pillowy jam covered balls of warm comfort on a cold cold evening like this! We apparently hadn’t eaten enough of them over the Christmas holidays, and the days leading there up, so I got my puff pan out and consulted with my trusty cookbook Classic Frøken Jensen from Gyldendal.
The thing that you HAVE to remember about when making these is that the egg white needs to be whipped til its stiff and shapes into peaks, before it is folded gently into the æbleskiver batter. (It is a good idea to do this in stages, so fold in a 1/3 of the egg white mass at a time).This is to ensure that the batter is as aerated and bubbly as possible so that when you cook them, they take on that pillowy soft consistency that is just slightly crusty on the outside.
From Gyldendals Classic Frøken Jensen Kogebog 2006.
Æbleskiver med kærnemælk (Pancake puffs with buttermilk)
- 5 dl flour
- 1/2 tsp salt
- 2 tsp sugar
- 1 tsp ground cardamom
- 1 tsp baking soda
- grated zest of 1 lemon
- 3 eggs
- ca. 4 dl buttermilk
- oil or fat for cooking
1. Mix flour, salt, sugar, cardamom, baking soda and lemon zest in a small bowl.
2. Separate egg yolks and whites into two mixing bowls.
3. Whisk the egg yolks and buttermilk together, and stir in the flour.
4. Let the batter rest for about 1/2 hour.
5. Whisk the egg whites into stiff peaks and fold them into the batter. Pour the mixture into a jug.
6. When the pan is hot, add a small amount of oil or butter into each dip in the pan.
7. Fill the dips 3/4 up with batter.
8. Before flipping them over, it is optional to drop a thin slice of apple or apple sauce in each æbleskiver.
9. When their edges begin to solidify and rise, turn the æbleskiver over using a fork (or two) or a pair of sticks, like I am using here.
I prefer bamboo sticks because they allow me a lot more control when flipping the æbleskiver over than a fork does.
10. Flip the æbleskiver over several times until they are evenly cooked and nicely golden-brown. You can check if they are cooked through by poking an æbleskiver with one of your sticks. If some batter is still sticking to the stick, they need a little bit more cooking.
11. Keep them warm in the oven if you are making a big batch. They are traditionally served with jam and sugar, but you can really choose any topping you like 🙂 Enjoy!