Due to our Danish heritage, my grandma loved making her family aebleskivers. When I first got married we invested in an aebleskiver pan and have since perfected the art of making these beautiful golden balls gluten free. Light and fluffy, they are a cross between a donut and a pancake. We love them topped with powdered sugar and maple syrup.
Aebleskivers
Serves 6
2 cups gluten free 1:1 flour (Bob's Red Mill 1:1 works great)
1 tablespoon sugar
1/2 teaspoon salt
1 teaspoon baking soda
6 eggs, separated
2 cups buttermilk
Sift together dry ingredients. Beat egg whites. In large mixing bowl, combine dry ingredients and buttermilk. Beat in egg yolks, one at a time. Fold in egg whites.
Heat a Danish Aebleskiver pan over medium high heat until hot keeping between 350° and 375°F. Spray with nonstick cooking spray. Fill each cup 3/4 full of batter with a spoon. Cook a few minutes until you can use a skewer to catch the bottom and pull it up halfway, like a moon. Let cook for a bit more, then grab the side with the skewer and rotate another 180°. Cook until no liquid batter remains, and it's formed into a circular ball. Serve immediately with hot syrup and powdered sugar.
Step-by-step tutorial:
Make the batter as directed above. Be sure to fold in the egg whites carefully to keep them light and airy. This is key to having fluffy aebleskivers.
When we first bought our aebleskiver pan, we had a gas stove, which was ideal for making these. We now have a glass-top stove, so we've learned that placing a double layer of aluminum foil over the burner prevents the stove from getting scratched by the cast iron pan, and still heats well. Heat an aebleskiver pan over medium heat. If you have a temperature reader, try to keep it between 350° and 375°F.
Spray the pan with nonstick cooking spray. My grandma would add a dab of shortening to each cup. Spoon batter into cups one at a time about 3/4 full.
Let it cook for a minute. It will start to form bubbles. Take a wooden skewer and snag the bottom of the aebleskiver, then pull up to edge, making a half moon. The part that is cooked comes up leaving the other batter to cook.
Next, using the skewer, grab the cooked edge and turn over to the side another 180°.
Allow to cook the remaining batter, carefully poking the ball and turning so it makes a circle. If your pan is the right temperature, with practice you can make these very circular!
Aren't they fun? There are some great tutorial videos on YouTube that show this technique.
Serve immediately so they are still warm and fluffy when you eat them. We top ours with powdered sugar and maple syrup. When you take that first bite, you'll be in love! These are absolutely worth investing in a pan. You can make them for special holidays, or just a fun weekend breakfast. I hope you'll try!
Recipe Source: Recipe from my Grandma Carol Preece