Æbleskiver are little spherical pancake-like snacks. Their name (Danish) translates to “apple slices” but, mysteriously, they contain no apples. They’re a natural part of the cozy winter atmosphere known as hygge, the contented feeling that comes from simple comforts. As much as I love æbleskiver, I don’t love kitchen tools that have only one purpose. You do need a special pan to cook these treats, a cast iron skillet with hemisphere-shaped pockets. Having inherited one from my parents, I’ll be trying it for mini frittatas. Or perhaps I’ll find a neighbour who owns a waffle iron and we can start a kitchen tool library for the neighbourhood.
Ingredients
- 3 eggs, separated
- 3 tablespoons sugar
- 1/2 teaspoon salt
- 2 cups buttermilk
- 1/2 cup butter, melted and divided
- 2 cups flour
- 1teaspoon baking powder
- 1 teaspoon baking soda
- 3/4 to 1 teaspoon ground cardamom
- 1/2 cup powdered sugar
- strawberry jelly
Instructions
Pour egg whites into a small, clean mixing bowl and whisk until stiff peaks form. Set aside.
In a larger mixing bowl, whip egg yolks for a few seconds, until blended. Add sugar, salt, buttermilk, and 1⁄4 cup melted butter. Beat on low to blend well.
Add baking powder, baking soda, and cardamom to flour. Sift these dry ingredients into the egg-buttermilk mixture, adding slowly and whisking until you have no lumps.
Fold one third of your egg whites into the batter and mix gently to avoid deflating the whites. Add another third of the whites, and repeat. Then fold in the remaining egg whites.
Heat your special æbleskiver pan on medium low. Brush each indentation with about a 1⁄2 tsp of the remaining melted butter, heat until the butter sizzles, and then add about 2 Tbsp of batter to each. Pay attention to where you start; I usually do the centre first and then, viewing my pan as a clock, move from 12 o’clock all the way around. After about 3 or 4 minutes, the æbleskiver will start to puff up slightly, the sides will pull away from the pan, and the bottoms will turn golden brown.
Go back to the one you poured first (centre, in my case). Use two chop-sticks (or knitting needles, traditionally) to gently turn them over and cook the other side. Continue until all have been flipped. When the second side is golden brown, use a small spoon to transfer the cooked æbleskiver to a plate. Tent with foil to keep warm. Repeat until all the batter is used.
Sprinkle with powdered sugar and serve, while still warm, with strawberry jam. Great with morning coffee or afternoon tea.
