Aebleskiver Poffertjes Recipes

AEBLESKIVER

Steps:

• In a clean glass or metal bowl, beat the egg whites with an electric mixer until they can hold a stiff peak. Set aside.
• Mix together the flour, baking powder, salt, baking soda, sugar, egg yolks, melted butter and buttermilk at one time and beat until smooth. Gently fold in the egg whites last.
• Put about 1tablespoon of vegetable oil in the bottom of each aebleskiver pan cup and heat until hot. Pour in about 2 tablespoons of the batter into each cup. As soon as they get bubbly around the edge, turn them quickly (Danish cooks use a long knitting needle, but a fork will work). Continue cooking, turning the ball to keep it from burning.

AEBLESKIVER

Steps:

• In a large bowl, whisk egg yolks and buttermilk until blended. In another bowl, whisk flour, baking soda, salt and cinnamon. Stir into egg mixture just until moistened. In a small bowl, beat egg whites on high speed until stiff but not dry. With a rubber spatula, gently stir a fourth of the egg whites into batter. Fold in remaining egg whites. Place a greased aebleskiver pan over medium heat. In batches, pour 1 tablespoon batter into each cup. Top with a peach piece and another 1 tablespoon batter. Cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is golden brown. Serve warm with confectioners' sugar. Freeze option: Freeze cooled pancakes between layers of waxed paper in a freezer container. To use, place pancakes on an ungreased baking sheet, cover with foil and reheat in a preheated 375° oven until heated through, 5-10 minutes. Or, place on a microwave-safe plate and microwave on high until heated through, 45-90 seconds.

AEBLESKIVER POFFERTJES

Steps:

• Combine flours, salt, yeast, sugar and nutmeg in a large bowl. Stir with a whisk to combine.
• Add milk and egg and stir to make a smooth batter.
• Cover bowl with a towel and let rise in a warm place for about an hour until bubbly and somewhat risen.
• Stir down batter and heat an aebleskiver pan. Spray with non-stick spray or melt margarine or butter in the indentations.
• Fill the indentations with batter. Place 1/2 teaspoon of jam on batter (it will sink in). Let cook for about 2 minutes until bubble start to form around the edge. Flip over with a skewer. Cook for an additional minute or so until done.
• Garnish with powdered sugar to serve.