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Danish Aebleskiver

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“Found on the Net in response to a request. This information came with the recipe: "Aebleskiver - a Danish dessert, like doughnut holes, but sweeter & much better traditionally served with glogg during the Advent. Cooked in a cast iron pan that resembles an egg poacher. Serve hot with syrup, jam or powdered sugar."”
READY IN:
25mins
YIELD:
30 Aebleskiver
UNITS:
US

Ingredients Nutrition

Directions

  1. Note: You will need an aebleskiver pan to cook these properly.
  2. Beat the egg whites until stiff.
  3. In a separate bowl, mix together the flour, baking powder, salt, baking soda, sugar, melted butter and buttermilk at one time and beat until smooth.
  4. Gently fold in the egg whites last.
  5. Put about 1 tablespoon of vegetable oil in the bottom of each aebleskiver pan cup and heat until hot.
  6. Pour in about 2 tablespoons of the batter into each cup.
  7. As soon as they get bubbly around the edge, turn them quickly (the original recipe poster states,"Danish cooks use a long knitting needle, but a fork will work").
  8. Continue cooking, turning the ball to keep it from burning.

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