Aebleskivers ~ #BreadBakers

"The laziest man I ever met put popcorn in his pancakes so they would turn over by themselves".  - W. C. Fields

The theme this month for #BreadBakers is pancakes.  This versatile breakfast staple is served around the world in so many different versions, whether it is a crepe from France, a hotteok from Korea, a bing from China, or a dosa from India. I've actually owned by aebleskiver pan for a while, so it seemed like a very good idea for me to make aebleskivers.

The first known aebleskiver pans existed over 300 years ago and where originally made from copper, then cast iron, and now they are usually made from aluminum and have a  nonstick coating. Aebleskivers are kind of like a cross between pancakes and popovers. There are many recipes for these tasty treats but most are made with either baking powder or yeast.  I made mine with baking soda, mostly because I did not initially see recipes that contained yeast.  They will be next on my list. These wonderful little morsels have a crusty exterior and a soft, fluffy interior.

Aebleskiver actually translates as apple slices in Danish, and an apple filling would be delicious, but I decided to fill most of mine with raspberry jam and a few with Nutella.  They would also be great with a savory filling such as cheese and asparagus or salmon and dill.

I found it easiest to turn the aebleskivers over in the pan with know small butter knives.  Other suggestions to do this include chop sticks, fondue forks, toothpicks, wooden skewers, and knitting needles.  There are also special wooden tools you can buy, but honestly I don't think they are really necessary.

If you would like to know more about #BreadBakers and see what the other bakers made for the Pancake theme please scroll down below the recipe.

Aebleskivers
Printer Friendly Recipe

Ingredients

• 210g (1½ cups) flour
• 30g (2 tablespoons) sugar
• 8g (2 teaspoons) baking powder
• pinch salt
• 3 large eggs,
• 235ml (1 cup) whole milk, room temperature
• 110ml (½ cup) buttermilk, room temperature
• 115g (8 tablespoons) unsalted butter, melted
• powdered sugar, for serving

Preparation

1. Place a heatproof platter in the oven and preheat to 95℃ (200℉).
2. Whisk together the flour, sugar, baking powder and salt in a large mixing bowl until combined.
3. Separate the egg whites from the yolks, placing the whites in the bowl of a stand mixer or hand-held electric mixer.
4. Whisk the egg yolks in a medium mixing bowl, then add the whole milk, buttermilk, and 80g (6 tablespoons) of the melted butter, whisking until the mixture is well combined.
5. Add the egg mixture to the bowl with the flour mixture, and using a spatula, gently incorporate to form a batter (it should be somewhat lumpy.)
6. Beat the egg whites until stiff peaks form.
7. Using a spatula, fold about one-third of the whites into the batter to lighten it and then add the rest, folding just until no streaks of white remain.
8. Heat an aebleskiver pan on the stove over medium heat and brush each well with a small amount of the remaining 35g (2 tablespoons) butter.
9. Once the butter starts bubbling, add about 1 tablespoon of batter to each hole in the pan, top with ½ teaspoon of raspberry jam, and then another 1 tablespoon of the batter (do not overfill or the batter will overflow as it cooks).
10. After about 2 minutes, you will see small bubbles forming around the edge of the batter.  Using two long bamboo skewers rotate each ball, a little bit at a time, until each aebleskiver is golden brown and evenly cooked.
11. Once cooked gently transfer each aebleskiver to the heatproof platter in the oven to keep warm. Repeat to use all the batter.
12. Serve warm, sprinkled with powdered sugar.

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient. Mahalo to Wendy from A Day in the Life on the Farm and Stacy from Food Lust People Love for hosting this month.

And don’t forget to check out all the fantastic pancakes baked by our talented bakers ~

• Aebleskivers by All That's Left Are The Crumbs
• Apam Balik by I Camp in My Kitchen
• Blueberry Lemon Dutch Baby Pancake by Spill the Spices
• Brazilian Tapioca Pancakes by Herbivore Cucina
• Chocolate Buckwheat Pancakes by Ambrosia
• Eggless Chocolate Chip Pancake by Seduce Your Tastebuds
• German Pancake with Easy Fruit Compote by A Day in the Life on the Farm
• Gluten Free Aebleskiver by Gayathri's Cook Spot
• Hoppers by Mayuri’s Jikoni
• Hotteok by Sara's Tasty Buds
• Instant Multigrain Dosa by Sizzling Tastebuds
• Japanese Pancakes by Karen's Kitchen Stories
• Kuih Dadar - Bujang Dalam Selimut - Asian Stuffed Pandan Pancakes by The Schizo Chef
• Moo Shu Pancakes by Food Lust People Love
• Soft and Spongy Poha Dosas by Sneha's Recipe
• Swedish Pancakes by Hostess At Heart
• Syrniki by The Mad Scientist's Kitchen
• Vegan Red Velvet Pancakes by Cook’s Hideout