Webb Family Blog

Ever since our trip to Solvang, I’ve been looking forward to making æbelskivers here at the house. This weekend, Terri & Rachel came down, followed by Patrick. This morning, I decided to try making some for the first time. I did a bit of searching for the right recipe, as there are many out there, and I finally found one that looked just right for me to try.

RECIPE INGREDIENTS

2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 tablespoon ground cardamom

¹⁄₂ teaspoon salt

²⁄₃ cup sugar

3 large eggs

1 teaspoon vanilla extract

2 cups buttermilk

butter (for frying)

Powdered sugar

Raspberry preserves

DIRECTIONS

Preheat cast-iron æbleskiver pan over medium-low heat. Whisk flour, baking powder, baking soda, cardamom and salt into medium bowl to blend. Using electric hand-held mixer, beat sugar, egg yolks and vanilla in large bowl until light. Mix in dry ingredients alternately with buttermilk, beginning and ending with dry ingredients.

Using clean dry beater, beat egg whites in clean medium bowl until firm peaks form. Fold egg whites into batter. Working in batches, melt small amount of butter in each pan indentation. Using 2 tablespoons batter for each, fill pan indentations. Cook until sides are set and golden brown, about 3 minutes. Using wooden skewer, carefully turn æbleskivers over. Bake until bottom is golden brown, about 2 minutes.

(Recipe from Cooking.com)

I started off making the batter by myself, but Kellie came in and helped. As Kellie started working on beating the egg whites, I went outside to start heating up the æbelskiver pan. One problem I have with our stove top is that the lowest flame I can get is too hot for the job. The knob allows me to have a smaller flame, but unfortunately the flame goes out. Since my barbeque has a side-stove, which allows for a small flame, I set it up out there. Once Kellie was finished with the batter, I started the cooking process. I started off with the pan a bit too hot and not enough batter per cup. My second batch I put too much batter in each cup and it was again too hot. The third, fourth and final batches got increasingly better. I popped a few æbelskivers directly in my mouth after cooking (quality control), and Katie and Terri started having theirs from the earlier batches. I did not have raspberry preserves, but I did have some lingonberry jam. After the last of the æbelskivers were finished cooking, I plated some for Kellie, Patrick and myself from the last two batches. Everyone enjoyed this treat. I don’t recall ever having the spice cardamom before, but it really made them much better. It would be tough to have a better tasting breakfast from a restaurant. As I’m writing this, Patrick tells me that the sign of a good meal is when after eating, you burp and it still tastes good. We will definitely need to try this again.