Aebelskiver, anyone?

15 years ago

I had never heard of aebelskivers before I started hanging out here at the CF. But, having a long established pancake habit, the concept required investigation. There isn't much of a Scandinavian influence in my part of the world, save for a few Swedish or Finnish hockey players, so I couldn't find a suitable pan locally, and had to order one off the 'net. I paid more for shipping than for the item itself, but cast iron is like that.

After studying Chef Arne's technique on a YouTube video someone posted a few months ago, I was ready to start. I practiced a bit with a basic batter, before improvising. Today I got up early and made a batch of savoury ones filled with chopped ham for the kiddoes' breakfasts. I'm sure these are totally unauthentic, as I used oatmeal and whole wheat flour in the batter, and greased the pan with bacon fat instead of butter. Maybe I should just call them spherical filled pancakes.

Batter in the pan, topped with ham bits.

First partial turn, letting uncooked batter flow into the pan.

Final turn.

Ready to eat. Yum!

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Comments (23)

jimster
15 years ago
Nice work!

Those are beautiful aebelskivers. Chef Arne's demo is very good, isn't it?

Thanks for the picture sequence. It is great to seem the process taking place.

Jim
lindac
15 years ago
Beautiful!....now please put a little bit of jam in the next batch for me.
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I live about 4 miles from the Nordic Ware outlet store. I always pass it on the way to my favorite grocery store. Reading this thread prompted me to stop in today. I bought a cake pan that will make a pirate ship, and another that will make a castle. I already have a large cast iron ebelskiver pan - but the outlet store had mini-puff pancake pans. I bought the only two they had left. One for me and one for an unsuspecting forum member! Can you believe we still have this much snow left? And it's been sunny and 40-50 degrees for two days. This is how it goes in Minnesota. Winter one day and spring a week later. I hope the unsuspecting forum member loves the mini pan. It will make 5 ebelskivers at one time. Barnmom linked a recipe that looks light and tasty. Thanks Eileen. Ann posted a recipe that produces a heavier/denser product but is considerd more traditional by some. The recipe I use makes a pancake puff that is almost like a popover. Great find Eileen. Thanks for posting it. I see a couple of other older threads on the subject were brought to the top because of your thrift store score. I hope Alice enjoys it for years to come. Teresa
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It worked!!! And they looked so cute! Both DH and DS really liked them. They are a winner! I also liked them for myself in regards to portion size. I just ate 2 little ones instead of a big pancake. Probably the same amount but it seemed like I was sticking to my diet more. Yes, it is a little more difficult then it looks in the video. It takes awhile to master the technique. Keep turning, medium low heat and spray oil the pan each time worked for me. Also do the middle one last because it cooks the fastest. They were also maybe more difficult because I used Krusteaz WW pancake mix. So some looked more like the surface of the moon then a nice smooth ball but they tasted good. And I served them with sauted apple slices (Staymen-Winesap from our tree) with a little powdered sugar and Penzeys cinnamon. Clare
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lyndaluu2
15 years ago
Yummy!! They turned out beautifully.

Linda
mustangs81
15 years ago
I'll also have mine with jam!

I'll have to watch the video again as mine didn't look as pretty as yours.
annie1992
15 years ago
Oh no, I'd take them just as they are, they look perfect and delicious.

I've never made them, seen them anywhere but here, or eaten any, but I'll bet there weren't any leftovers.

Annie
deborah_ps
15 years ago
Yum!
bri29
15 years ago
Those look great! I used to make thousands of aebelskivers every year for the Scandinavian festival here. We served jam with ours and everyone ate them like they were going out of style. I made so many I never wanted to see one again. It's been about 15 years, I think your post just made me want a batch. Now to figure out a way to make them without the special pan....
paprikash
15 years ago
What a coincidence that you mentioned aebelskivers/ebelskivers. I recently got my pan from Williams and Sonoma and did a test drive on their recipe a couple of weeks ago for DH and me. I'm having houseguests soon and will definitely make these:

* Exported from MasterCook *

Pancakes, Blueberry filled (Ebelskiver)

Recipe By : Williams-Sonoma
Serving Size : 4 Preparation Time :0:00
Categories : Appetizers Breakfast & Brunch

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 3/4 cups all-purpose flour
3/4 teaspoon baking soda
1 teaspoon baking powder
1 1/2 tablespoons granulated sugar
1/2 teaspoon salt
3 eggs -- separated
1 3/4 cups buttermilk
4 tablespoons unsalted butter -- melted
1 pint fresh blueberries
Confectioner's sugar -- for dusting
Maple syrup -- for serving

In a bowl, whisk together the flour, baking soda, baking powder, granulated sugar and salt.

In a small bowl, lightly whisk together the egg yolks and buttermilk. Whisk the yolk mixture into the flour mixture until well combined; the batter will be lumpy.

In another bowl, using an electric mixer filled 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 fold the whites into the batter in two additions.

Put 1/2 teaspoon butter in each well of an ebelskiver pan. Place over medium heat and heat until the butter begins to bubble. Pour 1 tablespoon batter into each well and cook until the bottoms are golden brown and crispy, 3 to 5 minutes. Put 5 or 6 blueberries in the center of each pancake and top with 1 tablespoon batter. Using 2 wooden skewers, flip the pancakes over and cook until golden and crispy, about 3 minutes more. Transfer to a plate. Repeat with the remaining batter and blueberries.

Dust the pancakes with confectioner's sugar and serve warm with maple syrup. Makes about 40.

- - - - - - - - - - - - - - - - - -

MY NOTES: Very good recipe. Do NOT overfill. After the first harvest, be careful when adding the butter -- it spits. Off the fire for a few minutes worked okay -- maybe next time I should try clarified butter. Would be a great company breakfast. The warming drawer works fine for these. Serve with sausages.
sheilajoyce_gw
15 years ago
YUMMMMMMM. I have never had these and always been curious. I have also been suspicious that they are hard to keep whole in the cooking process.
cooksnsews
Original Author
15 years ago
I'm going to make fruit filled ones next. To grease the pans, I melted butter in a custard cup, then brushed each cavity with a pastry brush. I think that's faster than trying to drop in 1/2 tsp into each. I tried separating the eggs and whipping the whites the first time I made these, but didn't see much difference in the final product vs using whole eggs. Or maybe I just saw (and tasted) what I wanted to see.....
paprikash
15 years ago
Oh, I like your idea of using a pastry brush -- I do that for my crepes and it would be easier than using a measuring spoon. I also recently bought at Williams Sonoma a "pancake pen" -- it was only about $10 and I think it will really come in handy for ebelskiver batter (and mini cupcakes, too). I used a large measuring cup last time and it worked okay but I can tell this pen thingy will work much better.
JoanM
15 years ago
Oh yum!

I want to taste those. The pictures made me want to buy one of those pans.
User
15 years ago
I sure could go for some of those. They look yummy! Loved your pics too.
Rusty
13 years ago
"Bumping" this up.

Rusty
Teresa_MN
13 years ago
Thanks rusty!
cooksnsews
Original Author
13 years ago
So sorry my pics are no longer available. I've been having great difficulty maintaining picture boards, especially since Webshots sold out and established totally unsuitable formats for my use. I just haven't got around to reloading my pics elsewhere, but at least I did save all my pics on my own computer.
jimster
13 years ago
In addition to a recipe for the batter, which is easy to find, you need a good demo of the baking method, which is best done in video. There are several of those on YouTube. The link below is Chef Arne's.

Jim

Here is a link that might be useful: Aebelskiver Demo
dcarch7 d c f l a s h 7 @ y a h o o . c o m
13 years ago
Japanese way

dcarch

Here is a link that might be useful: TAKOYAKI
dcarch7 d c f l a s h 7 @ y a h o o . c o m
13 years ago
Madagascar way

dcarch

Here is a link that might be useful: Madagascar
dcarch7 d c f l a s h 7 @ y a h o o . c o m
13 years ago
Kerala way

dcarch

Here is a link that might be useful: Unni Appam
dcarch7 d c f l a s h 7 @ y a h o o . c o m
13 years ago
India way

dcarch

Here is a link that might be useful: Kuzhi Paniyaram
artsyshell
13 years ago
I love Aebelskiver's! Love both savory and sweet. Didn't realize diff. countries had diff. versions. Very cool!
Love the recipes and versions posted!
jimster
13 years ago
dcarch,

Interesting!!!!

Jim

Aebelskiver, anyone?

Comments (23)

jimster

lindac

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Aebelskiver, anyone?

Comments (23)

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