Aebleskiverroundfilleddanishpancakes Recipes

ORIGINAL RECIPE FOR DANISH AEBLESKIVER (PANCAKE BALLS)

Steps:

• Separate the egg whites and yolks in separate bowls.
• Whisk the sugar and egg whites fluffy and stiff. The bowl must be completely clean and dry. A tiny bit of water will make the eggs whites impossible to whisk stiff. Set aside.
• Mix the egg yolks, all-purpose flour, natron (baking soda), salt and vanilla sugar together in a separate bowl.
• Use a hand mixer to mix the ingredients while gradually adding the buttermilk. Keep mixing until the batter is uniform.
• Melt the butter and let it cool off a bit. Slowly add the cooled butter to the buttermilk mixture while whisking.
• Use a wooden spoon or similar to slowly mix the stiff eggs whites in the batter.
• You need a special Aebleskive pan for frying. You can get one online or maybe at your local kitchen store.
• Heat up the Aebleskive pan at medium heat and add a small piece of butter in each hole. Fill the holes 3/4 with the Aebleskive batter.
• When the batter starts to get firm and you can turn them over without cracking, then turn the Aebleskiver 90 degrees (using a wooden stick or similar) and let the batter flow into the pan.
• At this point there is a hole in the side of the Aebleskive. Pour a little extra batter into the hole and turn the Aebleskive another 90 degrees so that the hole gets closed.
• When the Aebleskiver have a solid surface turn them regularly so they get an even and light-brown crust.

AEBLESKIVER (DANISH PANCAKES)

Steps:

• Stir the flour, sugar, baking powder, salt, cinnamon, nutmeg, and cloves together in a large bowl; mix in the egg, milk, butter, and vanilla until just combined.
• Heat an aebleskiver pan over medium heat; prepare with cooking spray.
• Pour the batter into each cup to about 2/3 full. Allow the batter to cook in the bottom of the cup 3 to 4 minutes until golden brown. Don't forget which cup you placed the batter in first, it's all about rotation! Use a long skewer or knitting needle to lift one edge and give it a 1/4 turn. The uncooked batter will spill over into the cup, and cook. Continue lifting and turning the edges until the batter is fully cooked into a golden brown ball. Drain on paper towels.

AEBLESKIVER (ROUND, FILLED DANISH PANCAKES)

Steps:

• Beat egg whites until stiff; set aside.
• Beat egg yolks and buttermilk together.
• Sift dry ingredients together and add to liquid mixture.
• Add the melted butter and mix together until smooth.
• Fold in beaten egg whites.
• Fill pan cups about 1/4 full of oil and heat.
• Fill pan cups with batter. If you are adding jam, jelly, or applesauce to the middle add it now, only about a 1/4 teaspoons
• Bake until the edges are bubbly.
• Turn (using a fork, knitting needle, or toothpick) and continue turning until evenly browned and toothpick inserted into center comes out clean.

ATAIF (ARAB FILLED PANCAKES)

Steps:

• Dissolve yeast in sugar and 1/2 cup of water. let it froth for 10 minutes.
• Put the flour in a large bowl. Add the yeast mixture and remaining water gradually.
• Beat vigorously into a creamy lump-free batter.
• Cover the bowl with plastic wrap and leave in a warm place for an hour.
• To make the syrup, bring the water to a boil with sugar and lemon juice. Simmer for 10 minutes. Stir in the rose water and simmer for a few more seconds. Allow to cool.
• Heat an oiled skillet until it is very hot. Reduce the heat to medium.
• Pour a half ladle of batter into the skillet, allowing it to spread. fry only one side of the pancake. when little holes appear, lift them out and set them on a platter to be stuffed.
• Put a heaping tablespoon of stuffing in the middle of each pancake. fold in half and pinch the edges tightly to allow no filling to escape.
• Deep fry a few at a time in medium hot oil about 1 inch deep. Remove when they turn pale brown.
• Drain on paper towels. Dip, while hot, in the syrup. pour the remaining syrup over the top of all of them and serve either hot or cold.

AEBLESKIVER (ABELSKIVER)

Steps:

• Separate eggs and beat whites until stiff. Mix all other ingredients and beat until smooth. Fold in egg whites.
• Heat 1 teaspoons of vegetable oil or butter in each aebleskiver depression.
• Pour batter in each cup, leaving about 1/4 " at the top of each depression.
• Using a knitting needle, wooden skewer, or fork, turn pancake about 1/4 of the way around when bubbles appear around the edge.
• Wait for bubbles to appear and turn again (should complete the ball, but if not, wait for bubbles and turn once more.).
• Allow time for the center to cook.
• Traditionally served sprinkled with powdered sugar and jam (Raspberry!).

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.

EBELSKIVER (SPICED APPLE-FILLED PANCAKES)

Steps:

• To make the filling:
• In a fry pan over medium heat, cook the butter, brown sugar, apples, ginger, cloves, nutmeg, cinnamon and lemon juice, stirring frequently, for about 20 minutes.
• Drain off any liquid. Set aside.
• To make the maple whipped cream:.
• In the bowl of an electric mixer fitted with the whisk attachment, beat together the heavy cream, maple syrup and salt until soft peaks form.
• Cover and refrigerate until ready to use.
• To make the filled-pancake batter:
• In a bowl, whisk together the flour, baking soda, baking powder, granulated sugar and salt.
• In another bowl, lightly whisk the egg yolks, then whisk in the buttermilk and sour cream.
• Whisk the egg yolk mixture into the flour mixture until well combined; the batter will be lumpy.
• Set aside.
• In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites on high speed until stiff but not dry peaks form, 2 to 3 minutes.
• Using a rubber spatula, gently stir the whites into the batter in two additions.
• Brush the wells of a filled-pancake pan with melted butter. Heat over medium heat until the butter bubbles.
• Pour 1 Tbs. batter into each well and cook for 2 minutes.
• Spoon 1/2 teaspoons apple filling into the center of each pancake and top with 1 Tbs. batter.
• Cook until the bottoms are golden brown and crispy, about 2 minutes more. Using 2 skewers or toothpicks, flip the pancakes over and cook until golden and crispy, about 3 minutes more.
• Transfer the pancakes to a plate. Repeat with the remaining batter.
• In a small bowl, combine the confectioners sugar and cinnamon and sprinkle on the pancakes.
• Serve with the maple whipped cream.