Aebleskiver Recipe

Flour: The base ingredient providing structure to the batter.

Baking powder: A leavening agent that helps the aebleskiver rise and become fluffy.

Baking soda: Works with the buttermilk to create a light texture.

Salt: Enhances the overall flavor of the aebleskiver.

Sugar: Adds a touch of sweetness to the batter.

Buttermilk: Provides a tangy flavor and helps achieve a light, fluffy texture.

Eggs: Separated to add richness and help with the structure; the whites are beaten to stiff peaks for extra fluffiness.

Butter: Melted and used to brush the pan, adding flavor and preventing sticking.

When beating the egg whites, ensure that the bowl and whisk are completely clean and free of any grease or residue. This will help the egg whites achieve the stiff peaks necessary for a light and airy batter. Additionally, when folding the egg whites into the batter, use a gentle motion to avoid deflating the egg whites, which can result in a denser final product.

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

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

• baking soda - Substitute with potassium bicarbonate: Potassium bicarbonate can be used in the same quantity as baking soda and is a good alternative for those needing to reduce sodium intake.

• salt - Substitute with sea salt: Sea salt can be used in the same amount and provides a slightly different mineral profile and flavor.

• sugar - Substitute with honey: Use 1 ½ tablespoon of honey for every 2 tablespoon of sugar. Honey adds moisture and a different flavor profile.

• buttermilk - Substitute with milk and lemon juice: Mix 2 cups of milk with 2 tablespoon of lemon juice or vinegar and let it sit for 5 minutes to mimic the acidity and thickness of buttermilk.

• eggs - Substitute with flax eggs: Mix 2 tablespoon of ground flaxseed with 6 tablespoon of water and let it sit for 5 minutes. This mixture can replace 2 separated eggs and is a good vegan alternative.

• melted butter - Substitute with coconut oil: Use the same amount of coconut oil as melted butter. It provides a similar texture and a slight coconut flavor.

• Allow the aebleskiver to cool completely on a wire rack before storing. This prevents condensation and sogginess.
• Place the cooled aebleskiver in an airtight container. If stacking, separate layers with parchment paper to avoid sticking.
• Store the container in the refrigerator for up to 3 days. Reheat in a preheated oven at 350°F for about 5-7 minutes or until warmed through.
• For freezing, arrange the cooled aebleskiver in a single layer on a baking sheet and freeze until solid. This prevents them from sticking together.
• Transfer the frozen aebleskiver to a freezer-safe bag or container, removing as much air as possible to prevent freezer burn. Label with the date.
• Freeze for up to 2 months. To reheat, place frozen aebleskiver on a baking sheet and bake at 350°F for 10-15 minutes or until heated through.
• Alternatively, reheat frozen aebleskiver in the microwave. Place on a microwave-safe plate and cover with a damp paper towel. Microwave on medium power for 1-2 minutes, checking frequently to avoid overcooking.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the aebleskiver on a baking sheet lined with parchment paper.
  3. Cover them loosely with aluminum foil to prevent drying out.
  4. Heat for about 10 minutes or until they are warmed through.

• Microwave Method:

  1. Place the aebleskiver on a microwave-safe plate.
  2. Cover them with a damp paper towel to maintain moisture.
  3. Heat on medium power for 30-second intervals until warm, checking after each interval.

• Stovetop Method:

  1. Heat a non-stick skillet over low to medium heat.
  2. Add a small amount of butter or oil to the skillet.
  3. Place the aebleskiver in the skillet and cover with a lid.
  4. Heat for 2-3 minutes on each side, or until warmed through and slightly crispy.

• Air Fryer Method:

  1. Preheat your air fryer to 320°F (160°C).
  2. Place the aebleskiver in a single layer in the air fryer basket.
  3. Heat for 3-5 minutes, shaking the basket halfway through to ensure even heating.

• Mixing bowl: Used to combine the dry ingredients and the wet ingredients separately before mixing them together.

• Whisk: Essential for whisking together the dry ingredients and for beating the egg yolks and buttermilk.

• Separate bowl: Needed to beat the egg whites until stiff peaks form.

• Electric mixer: Useful for beating the egg whites quickly and efficiently.

• Aebleskiver pan: Special pan with small, round cups used to cook the aebleskiver.

• Pastry brush: Used to brush melted butter into each cup of the aebleskiver pan.

• Skewer: Handy for turning the aebleskiver in the pan to ensure even cooking.

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

• Measuring spoons: Used to measure smaller quantities of ingredients like baking powder, baking soda, salt, and sugar.

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

• Serving plate: For serving the warm aebleskiver once they are cooked.

• Sifter: Optional, but can be used to dust powdered sugar over the finished aebleskiver.

Prepare ingredients in advance: Measure and mix dry ingredients and wet ingredients separately the night before.

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

Preheat the pan: Ensure the aebleskiver pan is hot before adding batter to speed up cooking.

Batch cooking: Cook multiple aebleskivers at once to save time.

Melt butter in microwave: Quickly melt butter in the microwave instead of on the stove.