We enjoyed Æbleskiver a few times while we were in Denmark over the holidays. And I was determined to make them here in California!
Sometimes there are words in other languages that make so much more sense than in English. Take 'grandmother' and 'grandfather' as an example. When mine were alive, they were 'Grandma Meling' and 'Grandpa Joe' to differentiate them from 'Grandma Eva' and 'Grandpa Marc.' So, when Jake and I had the boys, we decided to keep it simple and have them call my parents by the Italian words for grandparents - Nonna for grandmother, Nonno for grandfather, and Nonni collectively - while Jake's parents would be Grandpa and Grandma. Actually, R started calling Jake's dad 'Poppa' when he was a toddler and that stuck; now they are Grandma and Poppa. But we still have four distinct words/names for our parents.
In Danish, the word for mother is 'mor' and the word for father is 'far'. Move one generation up and you have: mormor, morfar, farfar, and farmor. So that's mom's mom (maternal grandmother), mom's dad (maternal grandfather), dad's dad (paternal grandfather), and dad's mom (paternal grandmother). Easy...and it makes perfect sense.
So, when I posted a note to Rikke that I was ready for her grandmother's Æbleskiver recipe, she sent me this. I knew exactly whose mom's recipe it was.
Also, a quick note about the pan. There are less expensive versions out there. But (1) I trust the Scanpan brand, (2) it's actually from Denmark, and (3) I figured I would find other recipes to not have this be a unitasker kitchen pan. I'll be trying takoyaki soon.
Mormor Agnes’ Æbleskiver
While most of my recipes use cups, not grams, I did pull out my scale just to make sure that I was staying true to Mormor Agnes' recipe. Rikke said she doubles the recipe, so I did the same.
Also, I was dubious when Rikke typed, "...beat the eggwhites until you can turn the bowl upside down without the eggwhites falling out of the bowl. (As a child - that was my job: eggwhite-tester!)" I pictured eggwhites all over my counter or floor. But, I trusted her and I did it.
- ca. 4 dl buttermilk (14 ounces buttermilk)
- 1-1/4 t baking soda
- 4 eggs
- 250 g flour
- 1/2 t salt
- 2 t sugar
- For serving: jam and powdered sugar
- Also needed: Æbleskiver pan, Æbleskiver turners* (though skewers or knitting needles work fine!)
Separate the eggs, placing the yolks in a bowl with the flour, salt, sugar, and baking soda. Whisk together with the buttermilk.
In a another mixing bowl beat the egg whites until you can turn the bowl upside down without the egg whites falling out of the bowl. Gently fold the egg whites into the batter. Let it rest for 20 to 30 minutes.
Of course I had to taste-test one while I was making them! Yum.
When we were in Denmark, we ate Æbleskiver with raspberry jam and Nutella. I served this batch with some apricot jam I had in the fridge.
The boys were so excited to see this on the table for breakfast this week. I can't wait to make them again soon.
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