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Breakfast for Supper is the Best

December 19, 2008
Mmm, aebleskivers

Mmm, aebleskivers

We love breakfast for supper at our house.  Sometimes it’s pancakes, sometimes it’s French toast, and just lately it’s been aebleskivers in Little Sunshine’s special cast iron pan.  I’m still an aebleskiver novice, as you can see from the messy pan.  They’re hard to turn smoothly, and require a lot of watching and fussing. 

But they are so, so good!

If you’re not from around here–which is to say, a Scandihoovian backwater–you may have encountered the aebleskiver pan As Seen On TV, where it is called something like Sweetie Puff Pan, and polluted with Brownie Puffs, Sausage and Cheese Balloons, and other nastiness.  Plain old aebleskivers, as served in Denmark, are slightly sweet spherical pancakes–crispy on the outside, light and fluffy on the inside.  Tuxedo Boy likes his with powdered sugar.  Little Sunshine likes hers with Mrs. Butterworth syrup, and Joan and I like ours with jam–cloudberry from Ikea for choice, but we’ll settle for strawberry, if that’s what we’ve got.  Naturally little sausages are also required.

They make a great finish to a long, cold day.  Here’s my recipe:


1 1/2 cups unbleached flour
2 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon sugar
1/4 teaspoon cardamom
2 eggs, separated
1 cup milk

In a medium mixing bowl, combine the dry ingredients.  In a small bowl (I use my Pyrex measuring cup), beat the milk and egg yolks.  In another bowl, whip the egg whites to stiff peaks.  Stir the milk mixture into the dry ingredients to make a rough-ish batter.  Fold in the egg whites gently.

Oil the wells of your aebleskiver pan and heat it up. Drop  about a tablespoon of batter in each well.  When they are well-cooked on the bottom, use a skewer or (clean) knitting needle to flip them sideways so the batter runs.  When that part is cooked, shove it over again.  Continue till the aebleskiver is cooked through.  Pop them out and keep them warm in the oven till you’re ready to serve them.

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