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

Beautiful!....now please put a little bit of jam in the next batch for me.

Yummy!! They turned out beautifully.

Linda

I'll also have mine with jam!

I'll have to watch the video again as mine didn't look as pretty as yours.

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

Yum!

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....

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.

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.

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.....

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.

Oh yum!

I want to taste those. The pictures made me want to buy one of those pans.

I sure could go for some of those. They look yummy! Loved your pics too.

"Bumping" this up.

Rusty

Thanks rusty!

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.

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

Japanese way

dcarch

Here is a link that might be useful: TAKOYAKI

Madagascar way

dcarch

Here is a link that might be useful: Madagascar

Kerala way

dcarch

Here is a link that might be useful: Unni Appam

India way

dcarch

Here is a link that might be useful: Kuzhi Paniyaram

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!

dcarch,

Interesting!!!!

Jim