Tuesday, December 21, 2010
Danish Heritage Cooking
This is possibly one of the most famous Danish desserts. To make æbleskiver requires a special
skillet called an “æbleskivepande”. Usually, you are able to find an “æbleskive-pande” at the
Scandinavian gift stores in the area.
2 cups flour
2 cups buttermilk
3 eggs, separated
1 tablespoon sugar
1 teaspoon baking soda
¼1/4 teaspoon salt
Melted butter or margarine for frying.
Separate the eggs and set aside the egg whites. Mix the remaining ingredients in a bowl. Beat
until it forms into a thickened, smooth batter. Let the batter rest for half an hour in the
refrigerator. Beat the egg whites until very stiff. Fold the egg whites into the cool batter. Pour the
batter into a pitcher. Melt the butter for frying.
Pre-heat the æbleskive skillet. Pour a little melted butter in each hole. Then fill the holes 3/4 with
batter. Fry the æbleskiver at medium heat. When a shell has started to form turn the æbleskiver
around with a (wooden) knitting needle or a meat skewer. Keep on turning the æbleskiver until evenly
When done remove the æbleskiver from the skillet and keep them warm. Decorate the æbleskiver
with powdered sugar. Served with jelly and sugar.