Looking for best Aebleskiver recipe
Wondering if anyone else uses knitting needles to turn their Aebleskivers. It's the best tool I've found.
It's not dedicated exclusively to Aebleskivers, but it's a lot less expensive than the Williams Sonoma book and, once you get the gist of it, you're imagination is all it takes to expand into a world of new recipe ideas.
I like the recipe from Williams Sonoma. You can look it up on their website "Blueberry Filled Pancake" or "Cherry Jam Filled Pancake" The two batters for the recipes are the same - It's basically a ricotta pancake type batter. You can leave out the filling or use other fruits. I've used peaches. Chocolate chips would be great.
I know yer looking for an Aebleskiver recipe, but now that you've got the pan, you can try a delicious vietnamese dish that uses the same kind of pan. It's a rice flour/shrimp pancake cooked in the pan and served with nuoc cham (fish dipping sauce) we used to make it at a restaurant I worked at..it's absolutely fantastic (and makes me envious of yer pan). Here's a link to a recipe:
This recipe looks great. I use my aebleskiver pan all the time, but only for sweet recipes, so I look forward to trying something savory. I'm a little confused by part of the directions for the rice flour pancakes and was hoping you could help. First are the recipes made on the stovetop or in the oven? And should the lid be tight-fitting? Finally, the directions for each recipe say to remove each cake from the pan and continue to cook until batter is dry. Does this mean it should continue cooking outside the pan?
Thanks in advance for any advice.
Happy pancake is made on the stove top...we used a lid from a pot that fit somewhat snuggly over the top.....The "continue to cook until dry" just means that it's no longer liquidy on top ...when you steam it, it will begin to congeal and get firm...
we made the recipe somewhat different at the rest. i worked at. First, there was no coconut sauce, only the rice flour/coconut mix and we used shrimp cut horizontially (it still looked like a shrimp but there was only half of it.
The proceedure went like this:
Get yer pan hot (medium high heat) Add a couple drops of oil to each divet. Add 2-3 shrimp, depending on size to each. Cook until pink then pour in sauce. Clamp with lid and cook until no longer liquidy. Serve with fish sauce mix.
Second, we used horizontally halved shimp
Great-Grandma Hansen's Ableskiver Recipe.
This is a very easy version, and what's more, I have tried many recipes, and still like this the best:
1/2 C. Water
1/2 C. Milk
1/2 tsp Salt
2 C. Flour
2 tsp. Baking Powder
Mix all ingredients together and fill ableskiver holes about 3/4 full of batter. When bubbly in the middle and slightly crisp on the edges use a fork to flip.
OK, here is my all-time favorite recipe ...
2 cups buttermilk
2 cups all-purpose flour
1 tsp. vanilla
2 teaspoons baking powder
1/2 teaspoon fine sea salt
1/2 teaspoon baking soda
2 tablespoons sugar
1/4 cup melted unsalted butter
1 T melted or softened butter (for pan)
Separate the eggs and beat whites until stiff but not dry, and set aside. In another bowl, combine egg yolks, buttermilk, vanilla, flour, baking powder, salt, baking soda, sugar, and butter. Beat until smooth, and then fold in the egg whites. Heat an aebleskiver pan over medium heat and brush each depression with melted butter. Pour about 2 tablespoons of the batter into each cup, and, when bubbly around the edges, turn quickly with a long wooden skewer or toothpick, trying not to puncture the balls. Continue cooking, turning the ball to keep it from burning. You can also add half the batter to the pan, add a teaspoon of jam or fruit, then cover with remaining batter. Great with maple syrup.Enjoy!