2 cups (8.5 oz.) flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon cardamom (optional)
2 cups buttermilk
3 egg yolks
3 egg whites beaten to soft peaks

Whisk together the flour, salt, baking soda and cardamom until well mixed.

Mix in the buttermilk and egg yolks and mix until smooth.

Fold in the egg whites.

Grease or spray an æbleskiver pan and heat over medium heat. When water sizzles, the pan is hot.

Fill each cup 2/3s full and cook for approximately 3 minutes until it expands slightly above the rim of the pan.

Using a skewer, turn them so the cooked side is on top and cook the other side about 3 minutes.

When an inserted skewer comes out clean, they’re done, transfer to a wire sheet to cool.

Eat however you’d like pancakes. Cut them open, stuff them with butter and jam, sprinkle powdered sugar on top, syrup, whatever floats your boat.

Batter says it makes 35 to 40, I’m 21 in and there’s still a LOT of batter left.

Alternate recipe:

Fill each cup 1/3 full, add whatever filling you’d like, then the remaining 1/3 of batter. Turn and cook as normal.

  • aasatru@kbin.earth
    0·
    2 days ago

    I keep seeing these pans in second hand stores, but so far I’ve avoided picking one up as I had no idea how to use it. So thanks for sharing! Next time I might pick one up.

    Would you say there’s a big quality difference between homemade ones and the frozen pre-made ones my freezer is currently full of?

    • myplacedk@lemmy.world
      0·
      2 days ago

      Difference in quality? Hmm, probably not.

      But with the homemade ones, you can add fillings. Put the æble (apple) back in æbleskiver.

      Just before the final turn to make the sphere complete, you can add

      • A piece of apple
      • A little applesauce
      • A piece of chocolate
      • Nutella (can also be injected into store bought æbleskiver)
      • Other fruits
      • …

      Sometimes I use the method to make dinner instead of dessert, inspired by takoyaki (Japanese squid balls)

      I make the batter with less sugar, slip seasoning you don’t think belongs in dinner. Maybe use broth for liquid. Here the fillings aren’t a bit in the middle, more of a 50/50 mix. I can fill the hole in the pan with fillings, then add batter. I like 2-3 different kinds of filling.

      • Bits of ham or other meat
      • Cheese, for example cheddar or feta
      • Leafy greens like cabbage or spinache
      • Sweet vegetables like corn or peas

      Look for “madæbleskiver”, there’s so many fillings and dips.

      • aasatru@kbin.earth
        0·
        2 days ago

        Thanks! It does seem like a fun format to experiment with. I’m sold!

        The heads-up about madæbleskiver is super useful — my Danish comprehension is good enough to read the recipes with no problem, but I wouldn’t have known what to search for.

    • jordanlund@lemmy.worldOP
      0·
      2 days ago

      There’s absolutely nothing wrong with the frozen ones, I used to buy them all the time, but there’s something satisfying about doing it yourself. :)

      It’s the difference between making your own waffles vs. buying Eggos. ;)

      • aasatru@kbin.earth
        0·
        2 days ago

        Yeah, the only reason I’m on the fence is honestly the accumulation of highly specific cookware - I move around a bit and get into food, so I am already looking for two different types of waffle irons as well as a crepe pan.

        Then again, whenever I end up leaving Denmark it will be hard to find the frozen ones, and maybe impossible to find a pan. So I guess I should go for it - I can justify it by considering it a souvernur rather than a kitchen utensil. ;)