Hedvig's Aebleskiver

Here's our family's aebleskiver recipe, as reported by Shannon in a Family History Mystery interview.

3 eggs (separated)

¼  cup sugar

2 cups flour

1 tsp salt

1 tsp baking powder

1 tsp baking soda

2 cups buttermilk (can sour milk with lemon or vinegar but not as good)

Beat egg whites until stiff. Beat yolks with the sugar.  Add flour group alternating with the buttermilk.  Last of all, fold in egg whites carefully.  Add ½ tsp oil to each cup each round and fill the cup ¾ full when the griddle is nice and hot.  Wait 30 seconds and rotate a quarter turn using the ice pick.  Have patience!  Let batter blow out and turn halfway until sealed. The ice pick must come out clean.  Keep aebleskiver warm up to 30 minutes in a cloth-lined basket in a low oven.  Best with a loose red jam or warm syrup.

Here’s some special tools we use when we make aebleskiver at our house:

   1.     A cast iron griddle with six holes.

   2.     A Pampered Chef cookie dough scoop, perfect for getting just the right amount of batter in each hot little cast-iron hole.

   3.     An old-fashioned ice pick for edging around, poking, and performing the quarter flip after 30 seconds in the pan.

   4.     A thick hot pad.  Even if you think you have tough hands, don’t even try to touch the handle.