Aebleskiver

  Breakfast

Years ago, a friend returned from visiting her family in Denmark and brought back her family recipe for aebleskiver. After hearing her rave about these tasty Danish pancake balls sold in bakeries and at street markets there, I ordered an aebleskiver pan. I've been making them ever since.

Aebleskiver

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TOTAL TIME: Prep: 20 min. Cook: 5 min./batch
YIELD: about 3 dozen.

Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 3 large eggs, room temperature, separated
  • 2 cups buttermilk
  • 2 medium peaches, peeled and chopped
  • Confectioners' sugar

Instructions

  • 1. In a large bowl, whisk egg yolks and buttermilk until blended. In another bowl, whisk flour, baking soda, salt and cinnamon. Stir into egg mixture just until moistened. In a small bowl, beat egg whites on high speed until stiff but not dry. With a rubber spatula, gently stir a fourth of the egg whites into batter. Fold in remaining egg whites.
    Place a greased aebleskiver pan over medium heat. In batches, pour 1 tablespoon batter into each cup. Top with a peach piece and another 1 tablespoon batter. Cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is golden brown. Serve warm with confectioners' sugar.

    Freeze option:
    Freeze cooled pancakes between layers of waxed paper in a freezer container. To use, place pancakes on an ungreased baking sheet, cover with foil and reheat in a preheated 375° oven until heated through, 5-10. Or, place on a microwave-safe plate and microwave on high until heated through, 45-90 seconds.

Nutrition Facts

4 pieces: 160 calories, 2g fat (1g saturated fat), 64mg cholesterol, 530mg sodium, 27g carbohydrate (5g sugars, 1g fiber), 7g protein.
Diabetic Exchanges:
2 starch.

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