Caramel Core Aebleskivers

Ingredients:

• 1 cup of pecans, toasted
• 1 cup of flour
• 1 ½ teaspoons of sugar
• ½ teaspoon of baking powder
• ½ teaspoon of salt
• 2 large eggs, yolk and whites separated
• 1 cup of milk
• 2 Tablespoons unsalted butter, melted
• 1 teaspoon vanilla extract
• jar of caramel sauce

Directions:

1. Toast pecans in a non stick skillet until lightly browned. Set aside to cool.
2. Add cooled pecans to a food processer and pulse to achieve large crumbs. Add the pecan crumbs to a large bowl. Add flour, sugar, baking powder and salt to the bowl of pecan crumbs. Stir to combine.
3. In another bowl whisk egg yolks, milk, and melted butter. Add this to the pecan and flour mixture. Stir to combine.
4. Beat the egg whites in a separate bowl until you form stiff peaks. Fold in half of this mixture into the batter and lightly combine. Add the remaining eggs whites and gently combine.
5. Add about 1 tablespoon of batter to each well of a pre heated and greased æbleskiver pan. Add a small amount of caramel sauce to the center of each æbleskiver and top with another tablespoon of batter.
6. Cook until bottoms are lightly browned (about 4-5 minutes). Then flip the æbleskiver until browned on the other side (about 3-4 mintues).
7. Serve warm and drizzle with additional caramel sauce.

(Source: foodie-isms.com)

Aebleskiver

Ingredients:

• 2 eggs (divided into egg whites and egg yolks in separate bowls)
• 2 C flour
• 2 tsp. baking powder
• 1 Tbsp. sugar
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 4 Tbsp. butter, melted
• 2 C buttermilk
• melted butter (for greasing pan)

Instructions:

1. In a medium-sized bowl, beat the egg whites with an electric mixer until they can hold a stiff peak. Set aside.
2. Mix together the flour, baking powder, salt, baking soda, sugar, egg yolks, 4 Tbsp. melted butter and buttermilk and beat until smooth. Gently fold in the egg whites last.
3. Using a pastry brush, brush the bottom of each aebleskiver pan cup with melted butter and heat until hot. Pour in about 2 tablespoons of the batter into each cup. As soon as they get bubbly around the edge, flip them over (In Denmark they typically use a knitting needle to flip, but you can use a chopstick or a fork). Continue cooking, turning the ball until is is golden brown all the way around and is cooked through (like a pancake). It might take a couple tries to get the feel for it, but once you do you will be flippin’ aebleskiver like it’s nobody’s business!
4. Serve with jam or syrup and sprinkle with powdered sugar.

(Source: favfamilyrecipes.com)

Love pancakes? ℉⍥ℓℓ⍥ẘ ⌘

(Source: Wikipedia)

Love pancakes? ℉⍥ℓℓ⍥ẘ ⌘

(Source: acertainbook.wordpress.com)

Chocolate Aebleskiver

Love pancakes? ℉⍥ℓℓ⍥ẘ ⌘

(Source: preparedpantry.com)

Nutella filled ebelskiver

Ingredients:

• 1 c milk
• 1/2 c melted butter
• 3 eggs, separated
• 2 tbsp sugar
• 1 1/2 c all purpose flour
• 2 tsp baking powder
• nutella (amount varies by preference, and by how much you sample while assembling)

Directions:

1. heat milk to lukewarm

2. whisk in the butter, egg yolks, and sugar

3. turn into a bowl and add the flour and baking powder, whisking until blended and no lumps remain

4. whip egg whites until stiff and fold into mixture

5. heat pan over medium high heat until a drop of water sizzles when dripped onto the pan

6. put 1/2 tsp of butter into each indentation (here i used nonstick spray, because that’s too much butter)

7. spoon in 1 tablespoon of the batter and let it cook for 30 seconds.

8. drop about 1 teaspoon of nutella into the center and top with more batter to cover

9. when the bottoms are browned, turn the cakes over and cook on that side until browned

10. remove from pan and place on serving plate

Aebleskiver (Traditional Danish Pancakes)

Ingredients:

• 2 eggs
• 1 tablespoon sugar
• ¼ teaspoon salt
• 1 cup all-purpose flour
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• 1 cup buttermilk
• 2 tablespoons melted butter
• powdered sugar
• diced apple

• Beat egg yolks until light and fluffy, then add the sugar and salt.
• Sift the flour with baking powder and baking soda, then add it to the egg mixture, alternating small amounts with the addition of the buttermilk, as you continue mixing.
• Beat the egg whites until stiff, then gently fold them into the batter.
• Heat the pancake popper pan. Brus each cavity with melted butter and drop batter into cups, filling each about 2/3 full. Place some apple in the center of each cavity.
• Cook over medium heat until browned and crisp on bottom. Turn each cake with a fork to cook the other side. The aebleskiver is done when a toothpick, or cake tester, inserted in the center comes out clean.
• Remove cakes from pan and sprinkle with powdered sugar, if desired. Best when served warm.

(Source: oggi-icandothat.blogspot.com)