Aebleskiver Recipe

Flour: The base of the batter, providing structure and texture.

Sugar: Adds a touch of sweetness to the batter.

Baking powder: Helps the aebleskiver rise and become fluffy.

Salt: Enhances the overall flavor of the batter.

Buttermilk: Adds tanginess and moisture to the batter.

Egg yolks: Contribute to the richness and color of the batter.

Egg whites: Beaten to stiff peaks, they help make the aebleskiver light and airy.

Melted butter: Adds richness and helps in achieving a golden brown color when cooking.

When folding the egg whites into the batter, use a gentle motion to avoid deflating them. This will help keep the aebleskiver light and fluffy. Use a rubber spatula and fold in a figure-eight pattern, lifting the batter from the bottom and over the top.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds more fiber and nutrients, though it may make the aebleskiver slightly denser.

• sugar - Substitute with honey: Honey provides a natural sweetness and adds a slight floral note to the aebleskiver.

• baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar to mimic the leavening effect of baking powder.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and may offer a slightly different mineral profile.

• buttermilk - Substitute with milk and lemon juice: Mix 2 cups of milk with 2 tablespoon of lemon juice or vinegar to create a buttermilk substitute. This provides the necessary acidity and tang.

• eggs - Substitute with flax eggs: Mix 2 tablespoon of ground flaxseed with 6 tablespoon of water and let it sit for a few minutes to thicken. This is a good vegan alternative.

• melted butter - Substitute with coconut oil: Coconut oil provides a similar fat content and can add a subtle coconut flavor to the aebleskiver.

• allow the aebleskiver to cool completely on a wire rack before storing. this prevents condensation and sogginess.
• for short-term storage, place the aebleskiver in an airtight container. they can be kept at room temperature for up to 2 days.
• for longer storage, arrange the aebleskiver in a single layer on a baking sheet and freeze until solid. this prevents them from sticking together.
• once frozen, transfer the aebleskiver to a freezer-safe bag or container. label with the date and store for up to 3 months.
• to reheat, preheat your oven to 350°f (175°c). place the aebleskiver on a baking sheet and cover with aluminum foil. bake for 10-15 minutes or until heated through.
• alternatively, you can reheat individual aebleskiver in the microwave. place on a microwave-safe plate and heat on high for 20-30 seconds.
• for a crispier texture, reheat the aebleskiver in a skillet over medium heat for a few minutes, turning occasionally until warmed through.
• serve with your favorite toppings such as powdered sugar, jam, or maple syrup for a delightful treat.

• Preheat your oven to 350°F (175°C). Place the aebleskiver on a baking sheet and cover them loosely with aluminum foil. Heat for about 10 minutes or until they are warmed through. This method helps maintain their crispy exterior and fluffy interior.

• If you prefer a quicker method, use a microwave. Place the aebleskiver on a microwave-safe plate and cover them with a damp paper towel. Heat on medium power for 20-30 seconds. Be cautious not to overheat, as this can make them rubbery.

• For a more traditional approach, reheat them on the stovetop. Heat a non-stick skillet over medium heat and add a small amount of butter. Place the aebleskiver in the skillet and cook for a couple of minutes on each side until they are heated through and slightly crispy.

• If you have an air fryer, preheat it to 350°F (175°C). Place the aebleskiver in a single layer in the air fryer basket and heat for 3-5 minutes. This method will give them a nice, crispy texture.

• For a steam-based method, place the aebleskiver in a steamer basket over simmering water. Cover and steam for about 5 minutes. This method keeps them moist but may soften the exterior slightly.

• Mixing bowl: Used for combining the dry ingredients such as flour, sugar, baking powder, and salt.

• Mixing bowl: Used for mixing the wet ingredients like buttermilk, egg yolks, and melted butter.

• Whisk: Essential for whisking together the dry ingredients and also for mixing the wet ingredients.

• Electric mixer: Handy for beating the egg whites until stiff peaks form.

• Aebleskiver pan: Special pan with wells used to cook the aebleskiver batter.

• Skewer: Used for turning the aebleskivers in the pan to ensure they cook evenly on all sides.

• Measuring cups: Necessary for accurately measuring the flour, buttermilk, and other ingredients.

• Measuring spoons: Used for measuring smaller quantities like sugar, baking powder, and salt.

• Spatula: Useful for folding the beaten egg whites into the batter gently.

• Brush: Used for greasing each well of the aebleskiver pan before pouring the batter.

Prepare ingredients in advance: Measure and mix dry ingredients the night before to save time in the morning.

Use a stand mixer: Beat the egg whites to stiff peaks quickly with a stand mixer instead of by hand.

Preheat the pan: Start heating the aebleskiver pan while you mix the batter to save time.

Melt butter in microwave: Use the microwave to quickly melt the butter instead of using a stovetop.

Batch cooking: Cook multiple aebleskivers at once to reduce overall cooking time.