Aebleskivers
We spell it "ebelskiver" and call them "aiglestaigles" but the real spelling is "aebleskiver." Aebleskivers go back to our Danish heritage and are specifically Danish. This is the recipe we use which Mom got from Sister Bedurick, an old family friend. The SolvangUSA.com website also published the recipe and it is exactly the one we have used in our family for years. (The city of Solvang is the "Danish capital of America".) For historical purposes, I'm including a picture of the recipe Nana used and there are slight differences between this recipe and Nana's recipe: this recipe uses two eggs whereas Nana's uses three eggs; Nana uses 1 tsp of baking soda this recipe uses 1/2 tsp; Nana's recipe uses 1 tsp of baking soda, this one uses 2 tsp; lastly, this recipe includes 4 T of butter, Nana's doesn't use any. Use Nana's recipe below if you want to go the "original" recipe I grew up with. To read more about the history of aebleskivers, go to https://solvangusa.com/aebleskiver-history-recipe/
Ingredients
- 2 Eggs
- 2 Cups Buttermilk
- 2 Cups Flour
- 2 T Sugar
- 2 T Baking Powder
- 1/2 T Soda
- 1/2 T Salt
- 4 T Melted Butter
Instructions
- Separate the eggs.
- Mix egg yolks and all the other ingredients together at one time and beat until smooth. Allow batter to set for 30 minutes to let baking powder work.
- Beat the whites stiff and fold in last.
- Heat aebleskiver pan. Put 1 tsp. salad oil in each hole and fill completely with batter. Let bake until slightly crusty on bottom. Turn slightly with a knitting needle or skewer.
- Continue cooking, turning the ball to keep it from burning, until the knitting needle comes out clean when stuck in the center.
- Serve aebleskiver hot with powdered sugar, jam, and jelly.
