Danish Æbleskiver

AuthorJulie

Danish Æbleskiver

2 large eggs, separated
2 cups buttermilk
1/4 cup butter, melted
2 cups all-purpose flour
1 Tbsp sugar
1/2 tsp baking soda
1/2 tsp cardamom (optional)
1/2 tsp salt
canola oil or butter, for cooking

1

In a medium bowl, beat the egg whites until stiff. In another bowl, whisk together the egg yolks, buttermilk and melted butter.

2
3

In a large bowl, whisk together the flour, sugar, baking soda, cardamom and salt. Stir in the buttermilk mixture, and fold in the egg whites.

4
5

Heat a cast iron Æbleskiver pan over medium-high heat and brush generously with oil or butter—enough that there’s about half a teaspoon in the bottom of each divot. Spoon a spoonful of batter into each and cook, rotating with a fork or bamboo skewer as the bottom turns golden. Serve immediately or keep warm in a baking dish in a 250?F oven. Makes about 2 dozen Æbleskiver.

Ingredients

 2 large eggs, separated
 2 cups buttermilk
 1/4 cup butter, melted
 2 cups all-purpose flour
 1 Tbsp sugar
 1/2 tsp baking soda
 1/2 tsp cardamom (optional)
 1/2 tsp salt
 canola oil or butter, for cooking

Directions

1

In a medium bowl, beat the egg whites until stiff. In another bowl, whisk together the egg yolks, buttermilk and melted butter.

2
3

In a large bowl, whisk together the flour, sugar, baking soda, cardamom and salt. Stir in the buttermilk mixture, and fold in the egg whites.

4
5

Heat a cast iron Æbleskiver pan over medium-high heat and brush generously with oil or butter—enough that there’s about half a teaspoon in the bottom of each divot. Spoon a spoonful of batter into each and cook, rotating with a fork or bamboo skewer as the bottom turns golden. Serve immediately or keep warm in a baking dish in a 250?F oven. Makes about 2 dozen Æbleskiver.

Danish Æbleskiver
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